Do you throw out the stringy pulp scraped from the center of your pumpkin? Turns out you're throwing away the sweetest, most flavorful part. I salvage some pumpkiny goodness from pumpkin scrapings and turn it into a sweet smoothie.
Add a little edible gore to your Halloween. Underneath its creepy presentation, this is a respectable dessert: toasty coconut panna cotta, fresh kiwi and raspberry coulis.
Make your own microwave popcorn bags! I've used my secret origami skills to design a pretty little card that you can fill with popcorn kernels and pop up in the microwave. These little guys are cute enough to give as gifts and practical enough to use for everyday snacking.
The best way I know to beat the heat is with lots of frozen treats. I've thrown together three creamy and tangy popsicle recipes with flavor combinations that might just knock your socks off: Mango lassi, Grapefruit Buttermilk and Key Lime Pie. (Also, probably the easiest recipes I've ever written.)
For my ultraviolet recipe I've created a refreshing, chilled summer salad that is visually striking in daylight and in ultraviolet light. Mint oil and a tart tonic granita compliment perfect little cubes of cucumber and watermelon. A memorable first course, in any light.
We’re right smack dab in the middle of blueberry season. And though they look blue when you pick them, a few minutes of simmering turns those blueberries unmistakeably purple. I love using fragrant lavender as a seasoning (also in season now), but enough lavender to color this dish would have made it inedible. Luckily for...
Fresh turmeric makes this simple homemade ginger beer bright, electric yellow. Spicy, lightly sweet and refreshing, this is a perfect cold treat for ginger lovers. One surprise: my favorite method for making ginger beer turns out to be the simplest.
If you think that curry doesn't belong anywhere near your dessert, then think again. This ice cream balances just a touch of spiciness with rich, creamy coconut milk for a flavor that is every bit as satisfying as spicy/creamy rice pudding. Oh, and it's (accidentally) vegan.
It's the first week of cooking up a rainbow: get ready for one heck of a red dish! In my version of the Yucatan dish, tikin xic , a white fish turns bright red, then gets served up with the tastiest pickled (red) onions I've ever had.
Bakery-style granola can be both addictive and satisfying, they're also rather expensive. Even using top notch ingredients you can get a lot more granola for your buck when you make it yourself. I whipped up a fancy new granola recipe, complete with pedigreed ingredients (almonds, olive oil, sea salt). This granola is fancy...
White beans have an exceptionally creamy texture, but a more delicate flavor than chick peas. Pair them with garlic, good olive oil and a few herbs and before you know it you'll have a creamy, delicious spread more subtle (but no less addictive) than hummus.