Canapés and Snacks Forever
[…] an eventful year with the launch of the new site, I taught over a dozen cooking classes in clouding a sellout night in NYC teaching with Seed + Mill in Chelsea […]
[…] an eventful year with the launch of the new site, I taught over a dozen cooking classes in clouding a sellout night in NYC teaching with Seed + Mill in Chelsea […]
[…] Sau recipe came somewhat by accident – mainly in an attempt to use up some classic condiments leftover from earlier in the year when, in a fit of nostalgia, I […]
[…] interesting texture and wonderful nutty flavour and of course meets all the chocolate requirements without classing itself as just another chocolate cake in the collection. Kim makes hers with rosemary. […]
[…] were unwieldy among salad leaves, and then I finally reverted to a take on the classic chopped Israeli salad, and cubed them. Thankfully this was the turning point and the […]
[…] your mouth sing the second the spoon hits your tongue, forgiving any riff on the classic. Here’s to welcoming the summer, a glut of berries and everything chilled. Roasted Strawberry […]
[…] those who have been following along here for a while or attended any of my classes or demos, you will know that grains are an intrinsic part and a secret […]
[…] It will blow your mind. While these cookies share the same ingredients as most other classic recipes of their kind, their standout difference is not in secret additions, but in […]
[…] obligatory crunch. I dare you to try my take on the ultimate lunchtime (or anytime) classic, made all the more outstanding when on sliced of home made Ballymaloe Brown Bread. […]
This is a revised version of a classic Thanksgiving recipe from a few years back, just as delicious eaten warm as at room temperature, so feel free to make it […]
[…] isolating. Mum, thanks for showing me the baking way and handing down all your cookbook classics for me to delve into at times like these. This one bowl chocolate cake, […]