As rosé season comes to a close (well, in MY mind it’s always rosé wine season, #roséallday), it’s time to garner strength, leap into the breach, and cook a little with the cherished nectar. Today, we have Lemon Rosé Pasta: homemade linguine noodles cooked in rosé wine (you may have to double the recipe –…
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Well, it certainly is a mouthful to say. But, it’s also so very full of fantastic flavors! Preserved Meyer lemons (uh, yum!), sautéed mushrooms and onions, all served a top a silky melted Swiss Emmantal and lemon burger. Does it get any better than that? I think not. It’s luxurious. It’s sweet. It’s nutty. It’s…
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We’re still on a bit of the horseradish impossibility kick at the house. I wanted to create more than one fantastical, flavorful, and fulfilling phenomenon with the interesting little root. The bite, the bitter, the aromatic zing… it’s all just too enticing. This time, instead of balancing the bite with sweet, the dish is a…
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Sometimes you just have to go for broke, put in everything you’ve got, and hope for the best. And after one of those days, a decent and decadent reward of some of your favorite things naturally ensues. Rich, buttery, chocolatey oil-cured olives, preserved lemons, a bit of fresh rosemary, the creamy resilience of soft cheese,…
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