Watermelon Granita with Orange Blossom Water

Need a way to stave off the summer heat? This light, cold, pink watermelon granita is the perfect way to go. A ripe and sweet watermelon is key for optimal flavor. And here, orange blossom water provides a subtle surprise—a delicate, fruity, floral kiss for the palate, transporting the senses to bright fields of orange groves.… Read More

Zucchini-Currant Cornmeal Pancakes

I know you all love an interesting pancake recipe, especially a slightly quirky one that features not only a fruit, but also a vegetable. It’s been a while since I featured one here, but I was waiting for something, a combination, that would not only pique my interest, but also my appetite. Here it is. These tasty… Read More

Watermelon Salad with Courgette and Fennel

At first blush, fresh currants can be a little puzzling. They’re these beautiful little jewels that can be found in four colors—red, pink, white and black—and each has a distinct flavor. The red, pink and white currants—gooseberry’s close relatives—have a refreshing and sprightly flavor, with just a hint of sweetness. The European black currant, prized by the French who… Read More

Mediterranean Cauliflower-Couscous Salad

Several friends, like you, have told me of recipes on this site that you’ve tried and enjoyed. Thank you, I love the feedback! One recipe, in particular, that I’ve received quite a bit of positive feedback about is my Mediterranean Farro Salad. It seems to have become a regular dish in many of your homes and I’ve been so… Read More

Quinoa Salad with Austrian Pumpkin Seeds and Fresh Currants

You know those times when you’ve got a hodgepodge of things in the refrigerator that need to be used ASAP, before they have to be thrown out? Well that’s how this salad was born. I had some greens (mainly arugula), cooked quinoa, parsley, and gorgeous little clusters of fresh currants from the farmers market. I decided to… Read More