EdHart.meI ran across this phyllo cigar recipe many years ago watching Giada De Laurentiis on the Food Network. Since then, these have been on the regular appetizer rotation whenever we’re asked to bring something to a dinner party where Italian is the culinary theme. They look impressive and taste amazing, and the recipe is super simple!
Peaches are back in season and the Pepper Place Farmer’s Market is full of vendors with ripe peaches and fresh blueberries. A couple years ago, I did a post on making a peach and blackberry galette, and this is basically the same recipe, substituting blueberries instead of the blackberries. I also added some lemon thyme, which I’ve been growing in a pot on the back porch, as a harmonious accompaniment to the fruit.
Looking for a cocktail that will transport your taste buds to a fragrant garden on a warm summer evening? Look no further! This lavender gin fizz cocktail is a harmonious blend of lavender-infused simple syrup, tangy citrus, and sparkling effervescence. This recipe combines the soothing essence of lavender with the refreshing kick of a classic gin fizz, resulting in a truly delightful cocktail. Let’s dive into the details and create a drink that will impress your guests at any gathering.
Lavender, with its beautiful fragrance and delicate flavor, can elevate any recipe. One delightful way to incorporate lavender into your culinary repertoire is by making a homemade lavender simple syrup. This versatile syrup can be used to sweeten various beverages, from iced teas to cocktails. In this blog post, I’ll guide you through the simple process of creating lavender simple syrup using just four ingredients: sugar, water, lavender buds, and a touch of fresh lemon juice. Let’s dive in!
So what’s a “semifreddo” anyway? It actually means “half-cold” and it’s basically a frozen mousse that originated in Italy. And it’s amazingly delicious, especially on a hot summer Alabama day. This recipe comes from the February 2023 issue of Food & Wine magazine.
If you’ve ever savored the satisfying crisp of biscotti dipped in hot coffee or a glass of Vin Santo, you’re in for a treat. This homemade Classic Almond Biscotti recipe teaches you how to recreate that delightful twice-baked Italian tradition—perfectly golden, crunchy, and nutty every time.
This growing season is the first time that I’ve started tomatoes from seeds inside. I’m attempting 5 varieties this year! In this post you’ll find a free plan for a planter box for 5 gallon bucket tomato plants.
Who knew, right? I’ve tried this technique multiple times now on some pretty nasty oil that’s cooked frozen french fries, fried oysters, fried okra, fried green tomatoes, and beignets and can attest that it does indeed work. The process is relatively simple:
1/2 cup water + 1 tsp gelatin per quart of used oil.