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.
Adapted from How Sweet EatsHeartier version of the classic Caesar salad
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.
Featured in Bobby Flay's Mesa Grill CookbookCan be made with heirloom, beefsteak or ripe plum tomatoes.
Start off with a crispy base of honey wheat crust, layered with creamy herbed cheese, topped off with your choice of hearty roasted veggies.
Adapted from Jamie Oliver's Jamie Cooks ItalyHearty side dish to pasta.
Full credit for this deliciousness goes to the folks at Bon Appétit A flavorful vegetarian dish, loaded with texture and umami.
Adapted from BH&G Test KitchenEnjoy a pop of unexpected flavor from the orange-infused dry-brine.
Adapted from a recipe by Yossi Arafi in Snacking CakesThis awesome cake batter is mixed by hand, in just one bowl.
Original recipe from Amanda Mack of Crust by Mack BakeryA chocolate chip cookie infused with homemade pumpkin spice, crunchy pecans, and gooey pumpkin puree.
Thanks to the genius of Deb Perelman, from The Smitten Kitchen Cookbook.
Inspired by King Arthur BakingDelicious cross between stromboli and calzone.
Inspired by The Lemon ApronThese delicious cheesecake squares are topped with a layer of fresh strawberries and rhubarb then sandwiched between layers of yummy coconut oat crumble.