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Hemingway is believed to have discovered this daiquiri when he was in Havana. He once said, “Don’t bother with churches, government buildings or ci...
When I had to create a banana bread recipe for a baking magazine, I realized that banana bread is the perfect vehicle for the heat of pepper or chi...
Agrodolce is Italian for sweet and sour. This recipe uses fresh cranberries and apple cider vinegar infused with Luberon N4 for a new take on a Tha...
I find that pineapple is great this time of year, and was always a bit sad that you had to waste the rind. A good friend of mine introduced me to t...
It's that time of year in most places, where peaches might be super ripe but at the tail end of season, soft in spots, battle scarred. This is one ...
Sherry Yard, a brilliant pastry chef and dear friend, asked me to create a blend to spice up her signature fruit crisp. In the process of tryin...
Even during summer fennel bulbs are still showing up here and there at the market, which is good news as a fennel lover. Peaches are definitely in ...
This is a classic beverage throughout the Middle East, and a very popular summer drink in Israel. Unsurprisingly, it’s traditionally made without a...
Malabi is a dessert traditionally made with milk. This vegan version uses coconut milk, allowing more people to enjoy this sweet treat. Chef Shir t...
Beer? yes. Mezcal? yes! Shabazi? Oh yes! One of my favorite long drinks for a warm spring afternoon.
This is a Leue family favorite. Using halva floss and ripe bananas lets you use fewer ingredients and less syrup and still have a sweet treat. A ti...
Clafoutis is a French dessert that falls somewhere between soufflé and flan, with a light texture that’s sturdy enough to slice. I learned the clas...
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