Unlike the store-bought version, I whipped up homemade magic shell with only bittersweet chocolate and coconut oil. I used it to top a bowl of vanilla bean and finished it with a sprinkling of Maldon sea salt for a little extra crunch.
Make a bright pink rhubarb refrigerator jam and then spread it over a shortbread crust and top it with a gingery streusel for an early summer dessert that will impress. Recipe makes enough for a tray of bars and one jar of jam to save for later.
On a bright but cool day, I made spring pea pesto using frozen peas. When the fresh ones appear at the market, I will whip up another batch, but for now frozen are the perfect way to navigate the awkward seasonal transition.
Perfect for your St. Patrick's Day soda bread, slathered thickly on any baked good, or melted over vegetables or fresh pasta, cultured butter is a richly flavored treat. This recipe is a 2-for-1 since you get fresh buttermilk too!
4 ingredients and 2 minutes of effort--that's all it takes to make the most amazing mustard, the kind you'd pay good money for at a fancy market. This mustard is about as easy as it gets, and there are so many ways to modify it to suit your tastes.