This recipe ups the ante of a basic pan-seared pork chops recipe by adding locally sourced ingredients, including bone-in pork and fresh herbs. Topped with homemade kale pesto (though traditional basil pesto can be used), the dish is juicy, tender, and full of spring flavors. It’s served family-style, accompanied by a flavorful wine mixture, and pairs well with potatoes, rice, or pasta.
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Homemade ricotta cheese is made with whole milk, heavy cream, vinegar, and salt, reflecting Italy's culinary heritage. This creamy cheese is versatile, easily prepared, and can be made at home in under 1 hour.
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Hot Cross Buns are a traditional Good Friday recipe. Delicately sticky-sweet and beautifully golden on the outside, while the inside is scented with warm vanilla and spices, and studded with dried cranberries and golden raisins – all of which are reasons enough to love them, though I’ve always been most captivated by their intriguing history.
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As featured in Condé Nast Traveler Magazine “How to Build the Ultimate Picnic Basket, According to Chefs Around the World.” (France) Leeks are a staple in my springtime kitchen. They are one of my favorite seasonal ingredients for their gentle fragrance. I add them to soups, mashed potatoes, braise them in wine with pasta, and make this Savory French Leek Pie. The French have elevated leeks to an almost noble ranking. The leek, le poireau, is harvested in France throughout most of the year, and recipes abound and vary by region and family. I first tasted this particular dish during a brief stay in France and, unlike most savory pies, it doesn’t require…
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“It is spring again. The earth is like a child that knows poems by heart.” ― Rainer Maria Rilke This simple recipe for Olive Oil and Orange Cake celebrates the turning of the season. While it still feels a lot like winter most days, the buds on the trees have opened, a few sprigs of flowers have emerged next to mounds of melting snow, and the birds that left in late autumn have returned with their old familiar songs. Let’s bake a cake that is much like the end of March, a little bit sweet, a little bit savory.
