A recent trip to Turkey boasted markets overflowing with the most beautiful arrangements of fruits, spices and nuts. We couldn’t seem to eat enough of them. Ironically, most everything can be found in the states. However, our favorites abroad were the insanely fresh Turkish delights in all colors and flavors as well as the variety of creamy spreads, from Hummus to Hazelnuts. While we continue to eat our Turkish delights sparingly, we love to incorporate our hazelnut spread on everything from sliced strawberries and apples to crepes and … [Read more...]
No Bake Strawberry Rhubarb Pie
August 21, 2015 By Leave a Comment
We're trying to hold onto summer as long as possible. Luckily the weather on the east coast has been picture perfect, 85 degree days with no humidity. And, my kids don't even start school until after Labor Day which is a week later than usual so I do feel as though we still have some time on our side. I’ve become accustomed to leaving the oven in the OFF position as long as possible. That means NO BAKE are the operative words when I’m looking for a summer dessert option. Up until last year, Rhubarb had always been that elusive … [Read more...]
Zucchini Bread
August 17, 2015 By 1 Comment
When your garden yields colossal zucchinis, your hands are forced and you must come up with some recipes to put your crop to good use. Admittedly, with zucchini this large, I was worried that the size would sacrifice the flavor. A few summers ago, we picked a 22" zucchini and when we tried to use it in a few recipes, it had little to no taste and was full of water. So, this time around, we were a bit skeptical about our super-sized veggies. We decided to bake our favorite Zucchini Bread recipe from our cookbook bible: The Silver … [Read more...]
Apple Clafoutis
August 4, 2015 By Leave a Comment
When I first started cooking for this blog over four years ago, I would get in the habit of circling all of the words in the recipes that were completely meaningless to me. Among them: parboiled, pin prick, blanched and CLAFOUTIS. Four years later, I’ve since parboiled, pin pricked, blanched and made Clafoutis! At the time, Clafloutis sounded more like some sort of tree fungus rather than a celebrated baked custard French dessert. Apparently, a traditional Clafoutis contains cherries arranged in a buttered dish covered with a thick … [Read more...]
