Limoncello always ends a meal perfectly, but I knew that a basil-variety would delight a die-hard basil fan, like me or everyone else in my family. This version is strong but adds just the right sort of strength to a scoop of delicate lemon sorbet.
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I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast.
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The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling.
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This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal.
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My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious!
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I enjoy baking with mostly organic ingredients; lately I’ve been using organic Einkorn wheat flour (an heirloom, non-hybridized variety with less gluten than regular flour quite a bit. If you cannot find Einkorn wheat flour (I like the Jovial brand), use unbleached, all-purpose flour. I haven’t tried it yet, but I believe you could make a gluten-free version of this cake with almond flour; chopped apples would be a nice addition if you plan to make the cake in the fall.
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I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes terrific with a salad and garlic bread.
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The most traditional recipe uses just almonds and Sardinian honey, which is gathered from the Mediterranean scrub that surrounds the island. Try a small portion of pistachio, pine nuts or hazelnuts too. Try dried figs or other dried fruit in it too, just be mindful of the proportions. You can peel your almonds, but I like the contrast of the skins on, either way, an even toasting in the oven is a must to bring out the flavour. If you wanted to add some further aromatics to the batch, try some grated fresh orange or lemon peel or a freshly scraped vanilla bean pod. Typically, it's set between two special wafers known as ostia in Italian. If you can't get these easily, line your pan with parchment as described below. The result is a soft, chewy nougat - a torrone morbido
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Feta is one of my favorite kinds of cheese. It's delish in a burger, but it truly shines in this Mediterranean-style sloppy joe.
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When my family smells this dish baking in the oven, they know they are in for a treat! If you like spice, add a pinch of red pepper flakes or switch the mild Italian sausage to hot Italian sausage.
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