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Parmesan Focaccia with Rosemary and Olives
With a dimpled surface and plenty of air holes, focaccia is the quilted pillow of breads. When I’m in the mood for a freshly baked loaf with flavorful toppings, I want to enjoy it within a few hours, which means making the dough and baking the bread on the same day. Recipes that require letting dough rest in the refrigerator until tomorrow won’t have my kitchen smelling like a bakery or pizza shop today. This Parmesan focaccia with rosemary and olives comes together quickly and yields a bread that’s delicious on its own but also perfect sliced for a sandwich with roasted vegetables, cured meats, and all your favorite fillings.…
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Triple Berry Crisp
“Live in each season as it passes; breathe the air, drink the drink, taste the fruit…” – Henry David Thoreau The berries have been just so good this year. After plucking some from the refrigerator, I realized it was time for their brightness to be matched with a buttery crumb. On went the oven. Even as the months get warmer, I don’t hesitate to bake up a fruit-based dessert such as this triple berry crisp. In this recipe, I combine strawberries, raspberries, and blueberries because they’re delicious alone but even more so when combined. As they bubble and thicken in the oven, the berries mingle, some burst, but quite…
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Caramelized Red Onion Tart with Seasonal Vegetables
Tarts are some of my favorite things to bake…and eat. With the perfect balance of crust and filling, this red onion version makes use of a variety of vegetables and cheeses already on hand – a handful of green beans, a few cherry tomatoes just about to become too ripe. They combine beautifully to top a caramelized onion layer. Tucked beneath the vegetables are goat cheese and feta as well as Parmesan, which lends a nutty quality. I love dishes such as this one that change throughout the seasons. Certainly the assorted leftover vegetables in my kitchen could make a salad, but here the beautiful slices are celebrated even more…
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Chamomile Cookies
With hints of floral sweetness, chamomile tea is just as tasty in these delicate cookies as it is made by the cup. The light herbal flavor calls to mind a specialty shop treat, but this recipe comes together beautifully right at home. Simply open the tea bags to measure the dried chamomile and add it to the flour mix while you bake. These are the cookies that taste just like spring to me. Ingredients 2 cups all-purpose flour2 ½ tablespoons dried chamomile from high quality chamomile tea bags½ teaspoon baking powder¼ teaspoon salt12 tablespoons (1 ½ sticks) unsalted butter¾ cup granulated sugar1 egg¾ teaspoon vanilla extract Yields 3 ½ dozen…
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Breakfast Bars
Get a glimpse of my kitchen as I share the breakfast bars I make most often. They feature oats plus a variety of seeds and dark chocolate chips, making them a delicious morning treat. Just sweet enough, they bake up crunchy and firm. Use the video as your guide and cook along with me, or check out the written recipe, both of which you’ll find below. Ingredients 1 cup old-fashioned oats¼ cup ground oats⅓ cup mini dark chocolate chips⅓ cup pepitas¼ cup sunflower seeds2 tablespoons sesame seeds¼ teaspoon kosher salt3 tablespoons canola oil or another neutral oil2 tablespoons brown sugar (leveled but not packed)2 tablespoons honey2 tablespoons maple syrup Begin…
food + love + creativity
