Lemon Olive Oil Sponge Cake

Here’s a twist on an easy to make sponge cake for the olive oil lover — a light, lemon scented sponge cake with the fruity, savory flavor of good extra virgin olive oil. The key to the texture of this sophisticated cake is to beat the eggs until very fluffy, then stabilize them with sugar. …

Yogurt Cheese

What’s a flavor cross between yogurt, chèvre and cream cheese — equally happy with savory or sweet flavors layered on top? Yogurt Cheese, of course! I recently created this simple cheese and was delighted with the results. What inspired this was a quart of amazingly lovely local Jersey yogurt left over from a big brunch….

Corona Beans with Preserved Lemon and Rosemary

The mammoth Corona Bean is a splendid legume.  Smooth, white and impressively big dried beans cook up fat and pale beige after a soak and simmer.  I love these mighty beans as a cocktail nibble.  Perfect with a Negroni or glass of wine. I flavored mine with two garden grown items: salt-preserved meyer lemon and…

Tie Dye Purple Cauliflower Soup

This soup has it all!   It’s flavor-packed, nutrition forward and FUN. It’s also vegan, frugal, easy to make — and you get to play artist while you season it. The star of this soup is a beautiful lavender hued cauliflower.   Naturally occurring acid-sensitive anthocyanins give this vegetable its beautiful color and also make…

Lemony Asparagus Frittata

Lemon zest offers a bright accent to Spring asparagus:  adding lemon thyme  just makes it that much tastier. Lemon thyme and lemon zest I grow a number of herbs in my garden, and one of my favorites is lemon thyme.  Lemon thyme is one of several culinary varieties of thyme, and it smells brightly of…

Salad Dressing . . . is a verb

This is the final post in my DIY Basics series, and it’s all about salad dressing – or as I think of it – dressing a salad.  I’ve been asked many times “What salad dressing do you buy?”  and my answer is usually “I don’t buy salad dressing . . .” and that stops the…