sangria

I concocted this drink for a Fourth of July barbeque and it was a big hit! A couple of weeks later my friends and I threw a potluck together and doubled this recipe, but it still wasn’t enough to please all of our guests! Since then, I’ve tried using different types of wine and I have to admit, Lambrusco Reggiano makes for the perfect sangria. I enjoy the light, bubbly wine by itself, but it is seriously addicting in this drink!

Since I’ve always made this in the summertime, my recipe calls for summer fruits, but actually any fruits of the season will work. The only ingredients that you should not leave out is the canned lychee with syrup and the apple juice.

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lamb chops with mint pesto

I made this dish for Easter supper since lamb seemed to be the choice protein for the holiday. I had just watched Alton Brown’s Good Eats episode featuring a Crown Roast of Lamb, where he recommended American lamb for its size and fat content. Unfortunately, Whole Foods only carried New Zealand rack of lamb. Even so, the dish still came out delicious with just the right amount of gaminess you expect from lamb, and the mint pesto paired alongside beautifully to brigten up the flavors. I had never really enjoyed the taste of lamb until now.

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creme brulee

This dessert is a special someone’s all-time favorite and so I’ve made it countless times and perfected this recipe adapted from Alton Brown’s show Good Eats on the Food Network.

Creme brulee, when made right, satisfies the senses in every way possible.  There is the enticing scent of burnt sugar with a hint of real vanilla bean, the defining moment when you first crack your spoon down on the crispy top layer and the elegant, smooth, rich, slightly sweetened custard awaiting your tastebuds at the end.  Perhaps this is the reason why creme brulee is the perfect dessert for any occasion, served at fancy, up-scale restaurants all around the world… and now, in your very own kitchen!

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