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Pomegranate Blood Orange Sangria

on Monday, 16 December 2013. Posted in Recipes, Drinks

Pomegranate Blood Orange Syrup elevates a simple red sangria, adding sweetness without becoming cloying. Sip this gorgeous and refreshing beverage during an afternoon picnic or deck party and imagine yourself at cocktail hour in Spain.

Pasta con le Sarde

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes

In Sicily, pasta con le sarde (with sardines and wild fennel) is the traditional preparation for the hollow spaghetti known as bucatini. This is a simple and satisfying dish, and the only trick is timing it right so that the sardines are ready just as the pasta approaches al dente.

Absorption Method Pasta

on Monday, 16 December 2013. Posted in Pasta & Grains, Recipes

This just in: Boiling water isn't the only way to cook pasta! Using a risotto-style technique of gradually cooking the pasta in a saucepan with warm stock results in wonderfully toothsome and flavorful noodles. Because it isn't drained away with the cooking water, a layer of starch coats every...

Market Hall Bakery Fruitcake

on Monday, 16 December 2013. Posted in Recipes, Desserts

Market Hall Bakery Fruitcake
Not your average fruitcake, this is the best one we've ever tasted. Seriously. OK, so yes, it is a big recipe, but trust us that it's as chock-full of wonderful flavor as it is with ingredients. And in the end, you'll be rewarded with enough cake to have your fill and give a few as gifts. Makes 4...

Ugly Cicerchie

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes

Here's our favorite way to serve this humble legume. We don't really have a name for this recipe and, we cannot tell a lie, it's not pretty. But it's so tasty that we don't think you'll object.

Quinoa and Bean Stuffed Poblanos

on Monday, 16 December 2013. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

Steve Sando's style of cooking really emphasizes the ingredients of the New World...the chiles, beans and grains he grows, obviously, but also the methods he uses. This riff on Chile Relleno is delicious, healthful and authentic.