I’ve always been curious about the paleo concept but I didn’t want to go overboard with following an entire plan nor changing my diet altogether.
Here’s a healthy alternative to frying ravioli…and less of a mess, too!
Torte can mean a lot of things in baking…this particular Blueberry Torte–inspired from Food52 Kitchen Letters, is a blueberry pie translated onto a cheese-cake derivative but lighter and prettier. In essence, it’s really a no-bake cheesecake made fancy by name…
Last week I made a Pear and Vanilla Aigre-Doux. This is part II…a great way to complement the end of a fabulous meal, to enjoy as a savory dessert, or simply devour as is!
As I perused through the October 2014 Issue of Food and Wine magazine I was elated to spot a recipe consisting of grape leaves…one of my favorites!
I can’t say that these are the best brownies I’ve ever made…because honestly, I don’t even consider myself a baker. However, it’s one of those afternoons when I am twirling my thumbs for something to do in the kitchen.