Food

charred salt and vinegar cabbage – smitten kitchen

Note: Delightfully (to me and perhaps to you, too), this works best with green cabbage, that inexpensive, sturdy workhorse you can find everywhere and...

Tuesday Things. – How Sweet Eats

1. These seven layer cookies are one of my favorite cookies ever. SO chewy. 2. I like the new pantone color of year! Have never...

Sweet Potato, Aubergine & Tahini Salad — Green Kitchen Stories

1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C...

Can I Really Drink 2-Month-Old Eggnog?

We recently got a question to the Hotline that asked...

Pumpkin Cheesecake with Pecan Praline Sauce

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows...

Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe

I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. In fine food shops and...

Three Cheese Pizza Beans – 101 Cookbooks

My favorite photograph in Rancho Gordo’s The Bean Book is of Smitten Kitchen’s Pizza Beans. Pizza Beans are a thing, an all-star recipe that...

Spiced Persimmon Bread | Love and Olive Oil

Moist and flavorful and perfectly spiced, this persimmon quick bread is made with extra ripe Hachiya persimmons for a unique fall bake that can...

Let Us Be Married – Joy the Baker

Hello, friends and good Sunday!I’ve got a little news. A single bit of big news, actually. The kind of news I’m going to need...

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