Thin medallions of potatoes simmered, then browned in the pan before you scoot them away to make little nests for your “broken eggs” to cook. Finished with a squeeze of lemon and fresh herbs.
Hand-pitted cherries lightly tossed in brown sugar, nestled in a flaky-golden pie crust, and baked till the crust is caramelized and the cherries are tender.
An ode to what oatmeal should be, a bowl packed full of flavor, texture, and fresh fruit.
Flaky pie dough is the foundation for caramelized onions, herby cream cheese, crispy mushrooms, and summer asparagus.
Baby potatoes nestled into a deep bed of salt with garlic and herbs creates a stunning and easy side dish.
This nut butter is my favorite when it’s still warm from roasting the almonds. I always look forward to a few spoonfuls straight from the blender.
Letting fresh vegetables do the talking, we rounded out this salad with a bacon vinaigrette that was so good we ate it all while the mac n’ cheese became cold.
Did you know carbonara is one of the simplest, most elegant pasta dishes you could make? The sauce is egg yolks, cream, and cheese, does it get any better?
This soup is incredibly simple and the gentle cooking method brings out the natural sweetness of the carrots. It is such a favorite it has become a staple in my dinner rotation served with a glass of pinot grigio and warm sourdough bread.
Have your bread and drink it too. A simple recipe to highlight the complexities of a well-brewed red ale and sweet, earthy carrots.