Newsletter
Quiche is maybe the only food you can have for breakfast, lunch, and dinner. In the morning, it makes the perfect plate with a pile of seasonal berries or a few slices of bacon. For lunch, serve it with a side salad for something easy and elegant. And at dinnertime, it makes a decadent but not too filling starter before a fancy meal.
Being Northern Irish, my family has shared many Irish recipes on our St. Patrick’s Day table. My mom is famous for her Potato Bread and I am constantly asked for my raisin-studded Soda Bread recipe. Most have been in the family for years, passed down through generations. This year, in preparation for St. Patrick’s Day, I decided to break with tradition and try something new, still Irish, but new. I made a chocolate Irish Whiskey Cake, drizzled with my favorite dark chocolate glaze.
Living in New York gave me a bit of a complex about cheesecakes. The city’s namesake style cheesecake occupied a slice-shaped space in my heart, that I believed, until very recently, could never be replaced.
Valentine’s Day has always been one of my favorite holidays because it is an opportunity to express love to your family, your friends, and maybe even that special someone who doesn’t know the depth of your feelings yet but is about to. So if you, like me, have someone in your life you’d like to say “I love you” to, say it with cake!
This homemade ramen is my go-to when I need something warm and soothing. Making the broth is so easy with just a few ingredients and then you can customize your bowl with any toppings you like. Have a meat lover in your crew? This simple dish also can be made with chicken or beef stock and topped with any protein of your choice. Make some today using your Farmer Owned ingredients.
The perfect roast chicken can be an intimidating feat. Getting the skin nicely browned and crisp, cooking the dark meat fully while keeping the breast juicy can seem like a nearly impossible task. But, it doesn’t have to be. With a few tricks of the trade, my Mustard Roasted Chicken never fails to impress.
I love the holidays. The glimmering lights, the crinkle of wrapping paper, the frosty air, and the smell of cookies make December a uniquely special month. A favorite holiday tradition of mine is baking cookies with my mom and grandma, then distributing the fruits of our labor to family, friends, and neighbors.
These little pumpkin cupcakes scream fall. They are moist, sweet and covered in a glaze that is generously spiced with cinnamon. I add pumpkin seeds for a little crunch and a festive flourish. Use your farmer owned ingredients, make some for your fall gathering and watch them disappear!
Don’t let this cake fool you. It is rustic in looks but elegant in taste. Alternating layers of deeply dark chocolate cake and my stracciatella inspired shortcut mousse come together to create a dessert that is lighter than air but rich and decadent as well. Whip up this cake and keep in the freezer for a dessert that is ready anytime and perfect for dinner parties or a personal indulgence.
The history of the Monster Cookie is tough to track. While some argue the name “monster” comes simply from the size of the cookie, I have always assumed it was inspired by Frankenstein’s monster, a creature made up of many parts stitched together.
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