There’s mashed potatoes, and then there are mashed potatoes. Our version starts with layers of flavors right from the get go: Potatoes boiled with aromatics like celery, bay leaf, and garlic, add a secret umami dimension to the final result. Adding thyme infused brown butter at the end is not a bad touch either.
Read MoreScallops tend to be less weekday night and more of a weekend evening fare but they don’t have to be. Scallops are easy to prepare, take less than five minutes and will impress your guests or family with minimal effort! Delicious and decadent!
Read MoreThis Pumpkin Pie recipe is a good one. But what pie that includes bourbon as an ingredient isn’t! Pair that with maple syrup, a bit of heavy cream, and vanilla extract and you have a combination for fall that will have people asking for seconds.
Read MoreWhen someone creates a good thing, you don't mess with a good thing. You repeat, said genius. And when it comes to pound cake, there should be no competition. If one discovers the perfect recipe, one should share it. And that is exactly what our friends at King Arthur Flour have done. Created perfection in a pound cake, and then sent it out to all of us via the inter web.
Read MoreOne thing that I don’t make, is pastry dough. I don’t love making it and when you have to account for weather, too much is out of control. Even the French agree somewhat, though every good French mother has taught her children to make pie crust (guys and girls alike make killer crusts!)...
Read MoreDon't be dissuaded by the name of this drink. I was for many years. Milk Punch is one of the good things in life. It mixes its top four ingredients, cream (we can call if milk for calories purposes if you like), bourbon, vanilla, and sugar. All in a compact, adult beverage. If you have not yet tried Milk Punch, your time has come.
Read MoreNot many things are more festive and say Christmas more than gingerbread. No matter the shape or size, this delicious cookie is made using the traditional spice combination, Lebkuchen, first created in Germany hundreds of years ago!
Read MoreCinnamon has a million uses, so how about this new twist on French Toast. The bread is lightly fried in olive oil and then topped with cinnamon sugar, much like a churro!
Read MoreThis dish may be on the heartier side but we don’t care! It’s so tasty and can accompany almost anything. The delicate flavor of marjoram is truly what sets this gratin apart.
Read MoreOur Mojo Criollo recipe is a tried and true Cuban mojo marinade recipe. We suggest combining fresh fruit juices with our special Carne Criolla Seasoning Blend to achieve a perfectly balanced, savory and sweet mojo marinade.
Read MoreThe holidays are the time for fancy roasts with big flavors. But we’ll share this secret, you can use this recipe on any cut or meat!
Read MoreThese little cookies are too easy to pop in your mouth and too hard to eat just one! They are also a great cookie to give or send to friends and family during the season.
Read MoreThese beans can be made ahead of time and reheated at the last minute. Add a squeeze of lemon juice just before serving for a fresh punch and an acidic contrast with the savory beans with sweet onions!
Read MoreGalette de Rois is a sweet, flaky pastry bread, filled with crème d’amande (almond cream) and brushed with shiny glaze.
Read MoreThe secret to this blend is truly in its history. Surely you have had hot chocolate before but we are certain that you have never had anything like this. This recipe was a carefully guarded secret among doctors and the rich in New Spain, over 300 years ago!
Read MoreWalking through the streets of Spain, you will find these on literally every corner. Here’s a simple recipe for a sweet treat, only to be topped off by the chocolate sauce the accompanies them.
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