If you don’t have a mini donut pan, this batter works well as a muffin — just be sure to cook them a little longer.
You can use any fruit you have available for these pies, or even mix and match within the fillings.
These muffins make a lovely light lunch or dinner when served with a poached egg and taste perfect with a glass of wine.
Li hing mui can be found at most Asian food markets unless you happen to find yourself in Hawaii- then it can be purchased, well, just about everywhere.
Enjoy a refreshing and cooling raspberry cocktail in these hot summer days.
It’s cocktail time. And what better cocktail to make than a classic bourbon sidecar.
This is quick and warming and perfectly suited to those days that require nothing less than a comforting meal.
Preserved lemons are used in a lot of Moroccan dishes but are also wonderful with roasted veggies, meats, salads, and desserts.
While this dish definitely lacks photographic appeal, it makes up for its appearance in taste.
This is a sturdy dish that takes well to variations.
You mash up the watermelon with a pinch of sugar, pour it through a fine sieve and into your serving glass, add the liquor, lime and voila.
This cake kicks butt. It’s pretty much spring on a dessert plate, and if you are swooning right now, you’d be correct.
This tomato and goat cheese tart is awesome. Awe-some. And then some.
If you’re keen on cocktails, try out this recipe for a cherry margarita that will blow your mind.
Let this salad, served with a simple and bright tangerine dressing, make regular appearances on your table throughout the holidays.
With their furry chokes and sharp leafy edges, artichokes are well known as being a little tricky to prepare.
In this recipe, a vanilla-scented custard works exquisitely with sweetly tart cherries, creating an elegant yet easy to eat dessert perfect for easing into the long, lazy summer days ahead.
Sarah Schiffman is impressed with this coconut shortbread recipe from Bon Appetit.
Sarah Schiffman introduces a few fresh stalks of rhubarb to her friend from Italy. The Mascarpone.
Beets are not one’s typical aphrodisiac fare, but in this pasta they are worth a good long swoon.
Sarah Schiffman decides to go all in on these amazing coconut macaroons with lemon curd for Passover.