This baked and soft seafood cake with a bit of a twist uses fresh sashimi grade seafood as well as packaged tuna and surimi.
Wondering what to do with DIY whole-grain mustard, besides eat a sandwich? I may have been chronically faulted for my obsession with sandwiches–but there is something I do love using whole-g…
This plum tart known as Zwetschgen-Wähe in German originated in Switzerland and is typically prepared as thin square slices of sweet tart filled with a custard mixture and halved or sliced plums.
Chicken thighs are quickly browned in garlic and thyme and then cooked in an amazing sauce with lemon, white wine and tomatoes.
Taking these plums and churning them into a magenta hued plum sorbet just seemed like the most logical thing to do in this heat.
This recipe is made in three parts: the fruit filling; the crumb topping; and the crust.