Summer sweet corn is a treat, and this simple ice cream makes the most of sweet corn’s rich, gentle flavors. I love sweet corn sautéed in butter — the heat and fat coax depth of flavor as the natural sugars caramelize in the pan and the starches gel in the kernels. I use this simple…
Category: vegetarian
Fruit Cobbler Master Recipe
Master recipe for fresh fruit cobbler
Cocoa Cherry Smoothie
What if your smoothie tasted so good that you’d gladly enjoy one for dessert . . . but it was actually loaded with superfood? Well, wonder no more! This smoothie is tastier than a slice of 1970s era Black Forest Cake, but will power you up with the goodness of cherries, cocoa, and chia. I…
Brown Sugar Swiss Meringue Buttercream
Silk satin meets caramel in this luxurious buttercream. This one’s ideal on a rich flavored layer cake — think pumpkin spice, chocolate, banana. There are a number of different frosting recipes in my repertoire, and this one is a special favorite. What makes this a Swiss Meringue Buttercream is the technique of heating egg whites…
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…
Chocolate Cake with Peanut Butter Frosting
Hey there Reese’s fans — this is your cake! Rich chocolate layer cake is filled and frosted with deeply peanutty, buttery, fluffy, sweet-salty frosting. I’ve retooled the size on my signature Chocolate Cake recipe, scaling it down for more intimate gatherings. The Peanut Butter Frosting recipe makes enough for thick layers of frosting between the…
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