Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.
There is something really special about how flavored ice shaves off itself and breaks up into crystals and how that reacts on your tongue. Just like a kiss.
I am a sucker for cinnamon and blueberries; I wish I knew why.
When this nice girl of capsicums is infused into pepper-scented reposado tequila, perfumed with orange oil, and sweetened with cactus syrup, she takes her rightful place as the saucy señorita of potent potables.
This liqueur is single-minded: It thinks of nothing but ripe strawberries, and in its simplistic innocence it sings sweetly.
This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix