A classic lemon bar recipe with a basil twist. These basil lemon bars make a really nice refreshing and light dessert that will wake you up after the Thanksgiving feast.

Homemade grenadine makes a great gin daisy cocktail!

This sandwich matches Thai flavors with middle eastern falafel, and puts it all into an American sandwich.

A Mash-Up of summer grilling flavors with a Vietnamese style noodle salad.

Ingredients1/2 Pound Ground Lamb1/2 Onion diced 2 Teaspoons Oregano1 Teaspoon Cumin1 Teaspoon Sumac1 Teaspoon Coriander1 Cup Diced Cucumbers1 Cup Diced Tomato1/4 Cup Minced Parsley1 Clove Garlic (grated or pressed) 1 Lemon (juice) 1 Cup Yogurt (give or take) For: 8 PeoplePreparation: 10 minCooking: 30 minReady in: 40 min InstructionsSaute the onion in some butter to…

Ingredients2 Quarts Milk1 Pint Light Cream1 Tablespoon Nutmeg3 Tablespoons Lemon Juice1/3 Cup Sugar3 Tablespoons Cornstarch1/2 Teaspoon Salt2 Cups Whey (leftover liquid from cheesemaking) 1/3 Cup Bourbon3 Egg Yolks3 Tablespoons Butter For: 20 CannoliPreparation: 1 hReady in: 5 h InstructionsFor the Cheese – Mix the milk, cream, and nutmeg in a thick bottom pan and place…

Seafood and sausage is always a tasty pairing. After playing around with squid cooking times and noticing that it can be tender after 3 minutes or 40 minutes, but nowhere in between, I really wanted to make a hearty tomato sauce with chopped up squid that was cooked slow and low. I decided to mix in sausage, but otherwise make it like a normal tomato sauce. I loved how this came out. The squid had a perfect texture that was super tender with just a slight rubbery bite that gave the whole dish a nice chew. The flavor combo of tomato sausage and squid with a little banana pepper thrown in is really something special and some chopped up hazelnut and meyer lemon zest on top brought everything together in a nice way.

Some people say that your soup is only going to be as good as your stock, and that store bought stock is not really an option if you want a really good soup. If you read this blog at all, you probably know that I disagree with this statement, and have no problem using store bought stock in most of my soups. Most of my soups though, are loaded with lots of stuff, and the broth isn’t really the star. This soup however, making your own broth is essential because the broth IS the soup. It’s loaded with spicy peppercorns, savory parmesan cheese, and bright lemon flavors. I get this soup as takeout when it’s been a long week, but I decided to make it from scratch last week. It worked out well because I was sick over the weekend, but I had a ton of this soup to help make me feel better!