Quince is a sweet fruit, and has a rosy hue when cooked.This galette is a wonderfully aromatic and simple conclusion to a meal.
Although the traditional recipe calls for filling these dumplings with whole plums, whatever fruit is in season will do.
The slight nuttiness of the whole wheat pastry flour enhances the nutty flavor of the sweet potato, which keeps this quick bread incredibly moist.
Parmesan rind imparts the same distinct, savory flavor of the cheese into this soup and allows you to make the most of your food purchases.
All the creamy components of these biscuits, buttermilk, yogurt, and of course the cheese itself, temper the heat of the chipotle and keep it in balance, without dulling its smoky character.
This recipe, adapted from Martha Stewart, cooks up pasta and sauce in the same pan for a streamlined dinner.
Rather than act as an accent, herbs are the star of this flaky, phyllo-y Middle Eastern Pie.
Serve this rustic cake with ice cream for dessert or sneak a slice for a sweet breakfast.
This is a filling salad thanks to the chickpeas, but the herbs and jalapeño keep it tasting bright and fresh.
Gooseberries are surprisingly tart and although they cook down into a juicy filling, this galette would be best served with a dollop of ice cream or creme fraiche.
This salad should be called a spring tuna and bean salad, but that ship has sailed, seeing as not only has the solstice come and gone, but July 4th as well.
A quick, easy and oh so delicious appetizer that adds a little flavor to your everyday cooking.
Stemming spinach goes remarkably fast (especially as compared to other greens), no knife needed. Simply fold in half along the stem and zip the leaves off.
This is not a low-fat recipe, but it’s one full of those fats we’re supposed to eat – omega-3s, fat from the avocado, and the good stuff, olive oil.
The lack of gluten ensured these pancakes were tender and light
The cake itself is mild in flavor and well-structured and thus will happily pair with whatever seasonal bounty you have on hand.
Partly pureed and partly chunky means this soup is smooth but feels substantial enough to stand on its own.
This recipe is ready in just over the time it takes to boil the pasta.
These biscuits were so much fun to make: from rubbing the butter into the flour, to patting down the fluffy, pillow soft dough.
Saint Patrick’s Day is looming around the corner. Why not bake this delightful Irish soda bread in honor of this holiday.
It doesn’t take much work to get this wonderful swiss chard frittata ready.
Hearty sweet potatoes married with fresh green arugula is a wonderful and simple dish that one simply can’t resist.
You can do things to brighten the dark days. Like making a cherry pie that brings a bit of July to January.
Lebkuchen: a central European Gingerbread Cookie. Full of warm spices and iced with a snow-white topping, the perfect Holiday cookie.
Cooking in an unfamiliar kitchen is always a bit of an adventure. You never know what you’re going to find, and how the food will turn out.
Cherries and almonds together is nice. In a tart, irresistible.
At Salumi you can try classic and more unusual twists on cured meats. The sausages are meltingly tender – a welcome change from most jerky-like cured meats.
Advertising doesn’t always lie. Of the finer things in life happily some are affordable. Like homemade mustard.
Living on the opposite side of the country, Sara Clevering doesn’t get to Bakery Nouveau…
With spring here, fresh asparagus is beginning to appear at grocery stores across the northern…
Sometimes you just need a clean, bright pasta dish that’s not too heavy. Like this one.
These delicious muffins are so rich that they hover precariously on the boundary between muffins and cupcakes.
There’s something about the way a tahini-lemon dressing complements dark, leafy greens.
These gorgeous pear gingerbread muffins are perfect for cold and lazy winter days.
This dessert is subtle but delicious. The maple is almost a background note, floating lightly and delicately in the rich pudding.
Sara Clevering relives memories of Sarajevo with this homemade burek-inspired savory pie.
This is the perfect breakfast bread. Sweet, but only just. And healthy enough to feel like you are starting the day off right.
Sara Clevering with a tweaked tribute to one of the most classic Greek dishes.
Sara Clevering serves a lovely autumn dessert based on Italian prune plums.
A surprising combination that’s fresh, crunchy and light without being too virtuous.
A delicious early fall soup prepared from only a handful of good ingredients.
An everyday Indian style cabbage and potato curry.
Full of meaty eggplant and savory chickpeas, this stew is brightened by red tomatoes and a pop of green parsley.
Sara Clevering tries desperately to find tart cherries, but ends up with a great sweet cherry pie instead.
Sara Clevering with a pasta that is as delicious as it is unexpected – Sardine and Fennel Penne.
Around this time of year, food blogs, food pages, and foodies are all urgently reminding us that the brief garlic scape season is upon us.
Although scones are traditionally made with lots of thick, rich cream, there’s no reason you can’t make scones with creme fraiche or sour cream.
It’s actually not that difficult to fit baking bread into a busy schedule, and no magic abilities are needed to get the bread to rise properly. Sara Clevering tells more.
Seasoned with lavender and thyme, which herald the return of spring, these roasted poussins are aromatic and flavorful, and just unique enough to be a memorable meal.