I always thought ricotta was some sort of magical cheese from Italy. Maybe Italian grandmothers sit around making ricotta and sending to us to put in our lasagnas. I figured it was supposed to be thick and glue-like. Little did I know that fresh ricotta is a light,...
So, there appears to be a theme developing with our current explorations. This is the second recipe we’ve posted that has been fermented or pickled. And it’s not going to be the last. There’s at least one more recipe we’ll share that required...
I have no idea where we originally saw the recipe for these, but I realized the other day that we have a jar of pickled green beans in the refrigerator all the time. They are super-easy to make — the longest bit is cleaning the green beans — and keep in the...
As the holidays get near and dates begin to appear in the produce aisle our thoughts turn to gooey cakes that involve dates. This recipe is one of our favorites. Pair it with our Sticky Toffee Sauce for a surprisingly-not-too-sweet dessert. I think this is a delicious...
We normally use this over our Date Cake but it can be used as a delicious sugary sweet sauce anytime. Ingredients ½ pound (2 sticks) unsalted butter 227 grams (1 cup) brown sugar ½ cup heavy cream 1 teaspoon vanilla extract Directions Combine the butter, brown sugar,...
