Sweetness and Depth Added to the Table: Parsnip Gnocchi

 

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For folks who like to grow their own food or eat seasonally, springtime holds the promise of many new beginnings and upcoming harvests. But April and May can be somewhat desolate months when seeds are being put in ground but not many crops are actually ready to eat. Having parsnips overwinter provides a surprisingly luscious, seasonal treat that can be harvested before any other crops are ready to eat.

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A Sure Sign of Spring: Maple Syrup Mousse

 

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Up here in the North, maple syrup season is often the first real sign of spring. There’s something invigorating about standing on a crunchy remnant of shrinking snow and peering into a bucket filled with maple sap, a promise of sweet things ahead, the beginning of the land thawing out and coming back to life after its long slumber.

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Soothe Your Soul with Crespelle in Brodo, Italian Crepes in Broth

 

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Many of us have special recipes that are in our lives because they have been passed down from our parents or grandparents, and these recipes are often deliciously wrapped up in our cultural identity. Recipes that are passed down from previous generations can take on an important significance in our lives, as a treasured link to our ancestry, to the passage of time, to the people who lived before us. A simple dish can become a much-needed connection to our roots, and the region and terrain and climate that it was born out of.

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Celebrate Christmas Morning with a Cranberry Orange Brioche Star

 

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For a large chunk of this year, I’ve had the sweet pleasure of living under the same roof as a spritely little miss who is completely obsessed with brioche, or as she says it “baweeyoche!” Always with an exclamation mark. And since there are few things quite as enchanting as a warm festive sweet bread on Christmas morning, I decided this would be my pièce de résistance this year. It does not disappoint.

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Sweet Potato Fry-lovers will Devour These Buttercup Squash Fries

 

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I’m always trying to think up new ways to eat squash at this time of year, and I thought this one was worthy of sharing with you all. I first tried these fries with butternut squash but was disappointed with the results. Butternut can be on the watery side and they just didn’t have the right texture. I wanted a fry that was a little more meaty so I opted for buttercup squash which has more of a rich and dense texture and is also sweeter, reminiscent of sweet potatoes which make my all-time favorite fries.

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Tunisian Grilled Salad (Slata Mechouia)

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The first time I went to Tunisia when I was 19 years old, I remember watching my host mom in amazement as she nonchalantly plopped some green peppers, tomatoes, an onion, and a few cloves of garlic right on her stovetop burner. I had never seen anyone cook food directly on a burner like that before. As the vegetable skins began to sizzle and char, they released an intoxicating aroma into the house and before I had even tasted it, I was already smitten with this dish.

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Fresh Mint and Chocolate Ice Cream

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I’m so excited to share this post with you because this one’s a special collaboration with a fellow gardener and food blogger: the talented Sofia of From The Land We Live On. I’ve been admiring Sofia’s gorgeous food and gardening photography for quite sometime and I had the idea at the back of my mind that it would be fun to feature her in one of my videos. I was so thrilled when she agreed to join forces on this one! We spent a delightful day together: she made decadent mint and chocolate ice cream with freshly harvested mint from her garden (with the help of a very keen little helper as you’ll notice in the video!) and I filmed the whole wonderful adventure.

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Coconut Chocolate Squares

This Coconut Chocolate Squares recipe is a simple dessert only has five ingredients and takes 20 minutes to make!

This Coconut Chocolate Squares recipe is a simple dessert only has five ingredients and takes 20 minutes to make!

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My brilliant friend Katie brought these coconut chocolate bars to a party a couple months ago and they disappeared in seconds, thanks to urgent whisperings traveling from room to room and ear to ear about the incredible bars someone had just put down on the kitchen counter.

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