I’ve been experimenting with different types of marmalades and jams—practically any fruit may be used to make some form of spread. This recipe comes from Elizabeth Field’s book Marmalade: Sweet and Savory Spreads for a Sophisticated Taste.
Monthly Archives: July 2013
Ginger snaps are more of a holiday cookie, but I love the way the kitchen smells after baking them. The recipe below is from Alice Waters’ The Art of Simple Food. You can adjust the spices to suit your taste. I like to add a pinch of ground cardamom, cloves, nutmeg and allspice.
Roasted Broccolini with Smoked Paprika Vinaigrette
I came across this recipe on the beautiful blog, The Year in Food. I served for dinner accompanied with grilled salmon and red quinoa.