Create the Ultimate Cheese Board


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It’s spring time! I figured it’s a good time for us to talk about building a cheese board. So not really a recipe per se but a state of mind? An opinion? Oh yeah, lots of cheese opinions.

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Spring Veggie Fettuccine Alfredo


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I’ve really been enjoying the thriving spring produce at the farmer’s markets. I’ve been going weekly to the market for the last month and am so pumped to be eating fresh peas, broccolini and asparagus. YAY! I figured I’d indulge a bit and make a bit of a fettuccine alfredo but with lots of spring veggies, you know, for balance!

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Make Ahead Mini Strawberry Pavlovas


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These pavlovas are one of my favorite make-ahead spring desserts. In the land of brunches and get togethers, being able to make things ahead is key. I love waking up the day of a get together and having my stuff together. I love doing a few things here and there and not stressing. The only real way to ensure this is a reality is making one of the components ahead. These meringues take a bit of time in the oven— 2 hours to be exact.  So it’s best to make them the day before.

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Serve a Crowd with Raspberry Spritzers


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Easter is this weekend and soon after that there will be Mother’s Day and Memorial Day! Phew, time is flying! I think this batch cocktail is the perfect thing for a crowd. I used to make cocktails per order for people and then I smartened up.

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Fresh Spring Pea Arugula Pesto Pasta


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I love a pasta salad, always. I feel like they’re one of the easiest things to throw together when I get invited to a gathering of some kind. And it’s always one of the first things that people gravitate toward. You want to show up with something that makes you feel proud. You want to show up with a winner of a dish! This is it.

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One Pan Oyster Mushroom Frittata


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’Tis the season for brunching! I feel like we collectively have so many brunches and gatherings in our future and I’m incredibly excited about it.

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Make Peas and Artichoke Baked Pasta


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One of the foods that took me years to love are peas. For years and years, I’d pick them out of the arroz con pollo my mom would serve us. I’d pick them out of salads, pastas and appetizers. I’d eat everything except a small pile of green peas. But now, I can’t get enough of them. Fresh peas are obviously the best. There’s nothing that can compete with that. But I usually love to add peas to all sorts of things because I always have a bag in my freezer.

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Bake Lemon Raspberry Muffins For a Snack


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I love a good muffin but there’s more to it than throwing some in the oven. I like a muffin that is part oil, part butter. This assures there is good flavor and good moisture. I like a bit of lemon juice in my muffin to add some nice zing. These are simple muffins with lemon and raspberries, but feel free to substitute blueberries if you like. My favorite part about these muffins is the beautiful domed tops. This is all thanks to them beginning in the oven at 400 degrees F and then being brought down to 350 degrees F. The initial heat creates steam within the muffin, resulting in the perfectly shaped muffins.

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