a journal of food, family & friends
Adapted from BH>he buttery crust is layered with pine nuts, then topped off with just-right roasted cherry tomatoes, bright green olives & a sprinkling of queso fresco.
Based on a recipe by Creations by KaraWith just a hint of lemon, this homemade frozen treat is delicious and refreshing.
Adapted from How Sweet EatsHeartier version of the classic Caesar salad
Adapted from The Food FoxThese savory bites are bursting with flavor thanks to the addition of kalamata olives, capers, mozzarella, parmesan & fresh thyme.
Inspired by Smitten KitchenMake these beauties with your favorite summer fruits.
Adapted from Souffle BombayUse this delicious jam to top off your avocado toast or as an addition to your egg sandwich.
Delicious when served as an appetizer with crusty bread for dipping.
Inspired by The View from Great IslandFull of flavor, texture & crunch.
Featured in Bobby Flay's Mesa Grill CookbookCan be made with heirloom, beefsteak or ripe plum tomatoes.
Rich & moist cheese babka, with swirls of sweetened cheese filling throughout.
Inspired by Sunny Little KitchenThese nostalgic cookies will stir up childhood memories of festive holiday celebrations Not too sweet with just the right amount of fruity sweetness.
Updated version of the familiar "pigs in a blanket" with a more substantial wrap that is both chewy and salty.
Recipe by Amy ThielenFound in Company: The Radically Casual Art of Cooking for Others