A cake enjoyed in cafes all over France, particularly in the south, is dense and moist, and made using olive oil and almonds – healthily delicious!
Ingredients for this unusual duo of bright green and yellow soups are available at specialty food stores. This is a lovely way to show off the vivid colors of summer vegetables.
A pikelet is a small, unsweetened pancake used in Australian cuisine. Latkes are potato pancakes; these are sweet since they’re made of sweet potato. Canapés are little fingerfoods, often made in geometric shapes, made of a starchy base with savory ingredients draped over.
A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.
Asian noodles, prawns and vegetables are given a sweet salty sauce and spooned into crisp lettuce leaves to enjoy with the hands. A wonderful dish to enjoy with a French Sancerre or Alsatian Dry Riesling.
A twist on the usual Spring Roll, much celebrated for Chinese New Year and often served at Dim Sum in the US and UK, or Yum Cha, as it is known in Australia.
Large moist lamb racks are separated into chops and filled with a goat cheese, rosemary and lemon mixture then baked so the cheese melts into the meat. Served on a simple bed of spinach and mushrooms.
A simple and light dish made with large grained Israeli (pearl) couscous, prawns, and summer vegetables. A wonderful dish to take on picnics or to group “bring a dish” celebrations.
A side dish with color and depth, this farro salad has fresh Brussels sprouts and those classic Thanksgiving touches of cranberry and pecans. Add tea and cranberry sauce for depth and sweetness.
Made with squash, apple, and macadamias, this rich and warming soup is creamy with a delightful nutty undertone and pairs wonderfully with a glass of New World bubbly or Cava from Spain.
Light, fresh and summery, this ceviche makes you think water and waves. Just remember, the longer the fish marinates, the more it will cook. Try not to marinate longer than 2 hours or it will be tougher.
Tender spears of asparagus are dressed with a vibrant lemon dressing and scattered with roasted hazelnuts and soft goat cheese – simple, elegant and perfect for entertaining. Makes asparagus very wine friendly – even with bold reds!