Sage-Pine Nut Pesto
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Another sage pesto, this one using the traditional pine nut. Delicious! Serve with pasta and/or grilled salmon, or whatever else sounds good!
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Featured Recipes
Strawberry (Lavender if you like) Muffins
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I have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition here.
Read MoreChicken with Capers, Oregano and Garlic
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My sister, who lives in Italy, made this for us one night for dinner. It was so full of flavor; each bite is succulent and leaves you wanting another. It's also a very simple recipe.
Read MoreWatermelon Popsicles
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A delicious, healthy way to use part of a whole watermelon and serve your kids dessert.
Read MoreWatermelon Lime Juice
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This is a refreshing way to enjoy watermelon beyond the usual slice.
Read MoreMango Honey Mustard
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Commercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
Read MoreVanilla Bean Buttercream Frosting
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This is my go-to basic buttercream frosting. Delish and easy to tint with food coloring.
Read MoreGrilled Mango Sundae for Adults
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My mom always made sundaes like these. They're such an easy, underrated way to enjoy mangoes, and grilling the fruit adds a depth and complexity that really excites. Then, with Amaretto, ice cream and amaretti, you've got a seriously good treat for adults!
Read MoreMango, Prosciutto and Dandelion Greens Sandwich
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This is a simple but impressively full-flavored, robust sandwich. Enjoy!
Read MoreDandelion Greens Spread
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This is a fantastic spread for sandwiches (and you'll need it for the Mango, Prosciutto and Dandelion Sandwich) or as a dip for crudites and crackers.
Read MoreApplejack Rabbit
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A fantastic libation, created in 1927, courtesy of The PDT Cocktail Book
Read MoreFrench Yogurt Cake with a Strawberry-Rhubarb Swirl
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I adapted this from an Andrew Knowlton yogurt cake recipe in the May 2012 Bon Appétit. AK's used more yogurt and did not include the strawberry-rhubarb compote. If you don't incorporate the fruit swirl, up the yogurt to 3/4 cup. You can make this cake up to three days in advance.
Read MoreStrawberry-Rhubarb Compote
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This strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
Read MoreSpringtime Shrimp and Grits
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This is a fantastic, springtime homage to a southern favorite. It makes great use of sweet summer corn, and if you can find green garlic, that shines here too.
Read MoreRamp, Green Garlic and Onion Confit
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This confit is a wonderful way to make these spring alliums the star!
Read MoreOrange Coriander Cherry Muffins
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These whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin.
Read MoreNonna’s Breakfast and Dessert Farina Cake
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A rich, firm pudding-like cake that hails from Sicily. I found this recipe in a Cook's Illustrated special edition, Heirloom Recipes. Cook's Illustrated suggests serving this warm. I actually enjoyed better cold, after it sat in the fridge for a full day.
Read MoreCauliflower, Curried and Roasted
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I found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Read MoreSpelt-Pistachio-Cardamom Pancakes with Mangoes and Cream
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This is a whole grain, nutty, hearty pancake that is sure to keep you full and fueled. Spelt flour and ground pistachios in concert with cardamom and fresh mango are a bright, flavorful team.
Read MoreHalibut with Herb-Citrus Salsa and Israeli Couscous Risotto
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Herbs! Citrus! Creamy! Flavorful! Healthy!
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