We have made versions of this recipe for quite a few years, and it is close to a classic recipe. When we came across a bottle of preserved Meyer lemon (Lulu Gourmet, found at Sur La Table), we thought we’d take a shot at updating this classic recipe. This...
We have an Earth Box filled with Swiss Chard, that keeps giving, and giving, and giving – so we have the advantage of having fresh greens all year round in Florida, picked on our lanai. Since it is in the same family as beets, we will often combine beet greens...
One of our very “Serious” friends – Texans Alan and Jacqui – agreed to share their amazing chocolate dessert that paired perfectly with the wines from our recent Sangiovese Tasting event. It is a simple, elegant recipe that will surely impress...
We received a wonderful gift from our future son-in-law (he’s getting lots of brownie points) – a gift certificate to have Chef Cristian Feher cook for us (The Tampa Bay Chef: http://www.tampabaychef.com/). Chef Feher is well-trained, and has traveled the...
When traveling through central Italy, especially Tuscany, you will find that the concept of dessert is often not what we see in the USA. Most often fresh fruit, dried fruit, nuts, and cheese will be served after dinner. In many cities and regions, it is not unusual...
