It makes an easy and pretty summer lunch or light dinner. Serve the tart with crispy green salad and some rosé (or the wine of your own choice).
Since a long time ago this liver pâté recipe from an old issue of the Gourmet magazine has become a staple in our house. It makes a lot, but since it keeps so well and can be frozen I prefer… Continue reading →
Finally, it seems like it’s summer here. Vancouver can’t ever brag about its early summer, but this year the cold and rainy spring seemed particularly lengthy. As soon as the weather permitted, and the tedious task of grill-cleaning was accomplished,… Continue reading →
This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.
This recipe was born out of the need to utilize some leftover filling I used to stuff chicken breasts for our dinner. I also conveniently got rid of some Italian salami that was left on an antipasto platter after the… Continue reading →
We’ve given up the russian tradition to celebrate New Year with a full-course dinner starting at midnight. Now our fancy dinner begins at a more appropriate hour, somewhere around 7PM, and later I serve little bites and nibbles. I thought… Continue reading →
I spotted this idea in Bon Appétit a couple of years ago and fell instantly in love. I’ve been making the marmalade regularly since then, as often as I lay my hands on organic blood oranges. Adapted from Bon Appétit.
As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did! The recipe is adapted from Edward Lee
I seldom consume a large meal myself. I’m more sort of a bite-size finger-food lover. And these zucchini things are among my new favorites; the simplest but yet so flavorful. Adapted from Gale Gand.
It doesn’t involve any baking, and I don’t think it can be considered as a dessert. But the whole combo is so good I’d readily take a pass on any pastry and have more of this instead. The goat cheese… Continue reading →