We’re taking a whole approach to cauliflower…
So often, people get overwhelmed by the details of entertaining. Here are my tried and true tips for being a confident and happy host.
Two years ago, my friend Samantha mentioned that if I ever found myself with a ton of zucchini she had a recipe for me. Boy, was she right.
I love, adore and crave honeycomb. It’s the starting point for an easy and special appetizer.
When starting off an evening with guests I love to offer three little tastes of things. It’s something that’s easy to pull together and always appreciated by guests.
Nasturtiums are a sweet flower that have a mild heat; I would describe them almost as a honeysuckle combined with horseradish. Right now they are everywhere in my neighborhood.
A simple but delicious omelet-style preparation of an egg using fresh grated parmesan cheese, garden-fresh chives and sea salt. I originally learned this method from Chef Donald Link. Enjoy! Editing and Motion Graphics by Matt Walla.