INGREDIENTS 750 mL chilled Rosé of your choice 3/4 cup Super-fine sugar 8 Silver Gelatin Sheets Edible Adornments, of your choice   INSTRUCTIONS STEP 1 Grease the inside of the jelly moulds with baking spray. Place the gelatin sheets one by one in a bowl of iced water and leave them to soften.   STEP 2 Dissolve sugar with 150mL of rosé in a small saucepan over medium heat. Remove from heat and squeeze the... [read more]

INGREDIENTS 2 pounds mixed, peeled, seeded, and cubed Winter Squash 3 tbsp Extra-Virgin Olive Oil 2, seeds removed and chopped Persimmons 1 fresh, peeled and chopped Burdock Root 1 small, chopped Onion 1, chopped Carrots 2 ribs, chopped Celery 1/4 cup raw Cashews 4 cups Vegetable Stock 3 tbsp White Miso Kosher Salt, to taste Chile oil, to serve   DIRECTIONS Step 1 Preheat oven to 375 degrees. Place squash on a rimmed baking sheet and... [read more]

INGREDIENTS 1/4 cup Red Wine Vinegar 1/4 cup Champagne Vinegar 4 tbsps Honey 1 tsp Mustard Seeds 3 Black Peppercorns 1/2 tsp Kosher Salt 1/2 pound seedless Grapes 2 cups loosely packed Grape Leaves 1/3 cup toasted Pine Nuts 1 clove Garlic 2/3 cup Extra Virgin Olive Oil 1 whole (2 1/2-3 pounds), scaled and cleaned Branzino 4 sprigs Thyme EVOO to drizzle  Sprinkle of Sea Salt    DIRECTIONS  STEP 1 To prepare... [read more]

INGREDIENTS: FOR THE FILLING: 5 Peaches, thinly sliced 1tbsp tapioca flour 1/2tsp lemon juice 1tsp vanilla  FOR THE BISCUIT: 1/3 cup buckwheat flour 1/3 cup tapioca flour 1/4  cup almond flour 2tsp baking powder 1tsp dried rose petals  1/4tsp salt 1tbsp coconut sugar 3tbsp unsalted butter, cubed 1 1/2tbsp water 1 egg   DIRECTIONS: STEP 1: Gently mix together peach-filling ingredients in a medium bowl. In a... [read more]

INGREDIENTS 4 ripe & sliced White Peaches 4 sliced Heirloom Tomatoes 2 tbsps fresh mint leaves 1 tsp Pistachios Juice & zest of 1 lemon 2 tbsps EVOO 1/8 tbsps flake salt pinch of pink peppercorn   DIRECTIONS STEP 1 Whisk together the dressing of lemon, olive oil, salt, and pink pepper to taste.   STEP 2 In a large bowl, gently toss together peaches, tomatoes, and dressing. Let the salad marinate for a few... [read more]

INGREDIENTS  4 thighs, bone in, skin on chicken thighs  3 tbsp extra-virgin EVOO 4 tbsp, divided Ras El Hanout spice mix 1 sliced shallot 4 cloves garlic, chopped 1 1/2 cups chicken Bone Broth 6 halved apricots 1/4 cup green olives, pitted 1/4 cup sliced almonds 1/4 cup cilantro DIRECTIONS STEP 1 Place chicken thighs in a shallow dish and drizzle with 1 Tbsp EVOO and rub ½ of the ras el hanout spice blend over the thighs.... [read more]

  INGREDIENTS  4 cups apple coder 1 cup sliced oranges (+more for garnish) 1/2 cup fresh cranberries (+more for garnish) 3 springs Rosemary  4 teaspoons lemon juice Thinly peeled and closed ginger, to taste 2 cinnamon sticks  1 tbsp honey  2 tsps ground cinnamon 2 tsps coconut sugar    DIRECTIONS  STEP 1 Combined the apple cider, orange slices, fresh cranberries, rosemary, lemon juice, ginger slices and... [read more]

INGREDIENTS 500g Almond Meal 300g caster sugar 5 egg whites 1.07oz almond essence Bowl of icing sugar   DIRECTIONS STEP 1 Separate 5 egg whites into a medium mixing bowl and whisk them well. Once lots of bubbles start to form, add the almond essence and whisk gently until well combined.   STEP 2 Mix together the almond meal and caster sugar in a separate bowl until well combined. Pour the egg white mixture into the bowl with the dry ingredients... [read more]

  INGREDIENTS 1/2 cup short-grain rice, rinsed 4 cups whole milk 3/4 cups sugar 6 almonds, chopped 10 pistachios, chopped 6 cashews, chopped A few stands of saffron dissolved in 1tbsp hot milk 1 tsp cardamom powder Chopped pistachios and rose petals for garnish   DIRECTIONS STEP 1 Boil 3 cups of milk in a deep, heavy-bottom pot until it reduces to ¾ of its quantity.   STEP 2 In a separate pot, cook the rice with 1 cup... [read more]

INGREDIENTS  1/2 medium onion- chopped 1 bulb of fennel- finely diced 3 cloves of garlic- chopped 1/4tsp red pepper flakes 3tbsp tomato paste 1 cup dry red wine 2 cups tomato puree 2 pounds of mussels- scrubbed and debearded 1 pound clams- scrubbed 1/2 pound crab claws 1/2 pound lobster meat- cooked 1/2 pound scallops 2 pounds shrimp- peeled and deveined  1 pound Parpadelle, cooked  A shave of bottarga  EVOO to... [read more]

INGREDIENTS  1⁄4 cup farro 1⁄4 cup garlic oxymel 1 tbsp Dijon mustard 1⁄4 cup avocado oil 1 tsp kosher salt 1⁄2 tsp freshly ground black pepper 1 delicata squash, cut into 1⁄4” rings 4 leaves swiss chard [remove from stem & thinly slice] 1⁄3 cup toasted chopped walnuts 2 oz shaved pecorino romano 1⁄2 cup chopped parsley   DIRECTIONS STEP 1 Preheat oven to 425 degrees. Add... [read more]

FOR THE CRUMBLE: 1/2 cup almond meal 2 oz freeze-dried raspberries 3/4 cup all-purpose flour 1 tsp cardamon 1/2 cup granulated sugar 1/2 tsp Kosher salt 1/2 cup chilled unsalted butter ​FOR THE CAKE: 1 1/4 cup all-purpose flour  1 1/2 tsp baking powder 1/2 tsp kosher salt 7 oz marzipan 1 cup granulated sugar 3/4 cup unsalted butter at room temperature 3 large eggs 5 ripe pears, cut into 1”... [read more]

  INGREDIENTS 3 tbsp miso 1⁄4 cup mirin 1⁄4 cup sake 2 tbsp orange marmalade 2 tbsp dark sesame oil 1 tbsp rice wine vinegar 1⁄2” piece fresh ginger 4 6 oz halibut fillets, skin removed 2 tbsp sesame seeds   DIRECTIONS STEP 1 Preheat oven to 350°F. Place all ingredients except halibut and sesame seeds into the blender and blend on high until smooth. Transfer to a bowl and add halibut filets, turning to coat in... [read more]

FOR THE EGGPLANT 2 medium or 4 small eggplants 1 cup green lentils 2 cups water 2 small red bell peppers 3 tbsp tomato paste 2 tbsp rice wine vinegar 3 tbsp spice blend, a mix of harissa, turmeric, cinnamon, cumin, coriander, and allspice 1⁄4 cup + 2 tbsp chopped cilantro, divided 1⁄2 cup breadcrumbs 2 tbsp nutritional yeast Zest of 1 lemon Salt Extra Virgin Olive Oil FOR THE SAUCE 1⁄4 cup basil 1⁄4 cup... [read more]

'​ INGREDIENTS  3 large brown eggs 1 cup coconut sugar 1/3 cup almond flour 2tbsps coconut flour 2tbsps cocoa powder 2tbsps room temperature water 1tsp vanilla extract Zest of 1 Red Flesh Orange 7oz dark chocolate- chopped and divided 1/2 cup + 2tbsps EVOO   DIRECTIONS STEP 1 Preheat oven to 350 degrees   STEP 2 Combine the eggs and coconut sugar in a dowl with a stand mixer. Beat on high until the mixture becomes... [read more]

INGREDIENTS  1 1/4 cup warmed milk 1 1/2tsp yeast 2 1/4 cup flour  1/4 cup sugar 1/4tsp freshly ground star anise 1/8tsp scant black pepper  3/4tsp salt  FOR THE TOPPING: 1/2 cup honey 1/8 t ground star anise  1/4 cup chopped pistachios   DIRECTIONS STEP 1 Whisk together flour, salt, and sugar and set aside. In a medium bow, combine the warmed milk and yeast- stir and set aside.    STEP 2 Combine the... [read more]

  INGREDIENTS 1⁄2 cup thinly sliced orange and tangerine zest (1 medium orange, 2 tangerines) 1 cup of water 1⁄4 cup sugar 1 carrot Pinch of kosher salt Pinch of sugar 1tbsp butter 1/4 cup barberries (toast with butter and a pinch of salt) 1⁄4 cup of vegetable oil 2 cups basmati rice Saffron powder   DIRECTIONS  Zest an entire orange without peeling it. Peel the tangerine and get rid of as much of the white... [read more]

INGREDIENTS  FOR THE CRUST: 6oz chocolate wafer cookies  1 1/2tbsp melted coconut oil   FOR THE FILLING: 1 cup pistachios- soaked & drained 1/3 cup macadamia nuts- soaked & drained 1/4 cup unpasturizeed honey 1/3 cup macadamia or oat milk 2tsp coconut oil 1/8tsp sea salt   FOR THE GANACHE: 3.5oz sea salt dark chocolate  6tbsps coconut cream Cacao nibs- to serve   DIRECTIONS STEP 1 Prehead oven to... [read more]

INGREDIENTS  1/2 cup unsalted butter- melted and slightly cooled  1 cup all-purpose flour 1 cup yellow cornmeal 1/4 cup brown sugar  1 1/2tsp ground turmeric 1tsp baking powder 1/2tsp baking soda  1/4tsp fine sea salt 1 cup buttermilk  1/4 honey 2 large eggs   DIRECTIONS STEP 1 Prehead oven to 400 degrees F with rack positioned in the middle of oven. Meanwhile, grease a large 9-inch cast iron skillet to 9-inch square... [read more]

INGREDIENTS  [SERVES 3-4] 8 figs- sliced in rounds  1/2 cup Marsala wine 2 tarragon sprigs  2tbsps Chile honey  1/2tbsp EVOO 1 head chicoria lettuce DIRECTIONS STEP 1 Preheat oven to 425 degrees. In a baking dish, place find and marsala and bake for 15-20 minutes until fragrant and softened  STEP 2 Combine together the Chile honey and olive oil in a small bowl to make a thick dressing  STEP 3 Wash and tear the chicoria. On the beed of... [read more]

INGREDIENTS  [SERVES 4] 4 ears of corn 4tbsps unsalted butter- softened 2tsps finely minced chipotle chilis in adobo sauce Sea salt 2tbsps freshly chopped cilantro 1 limes   DIRECTIONS STEP 1 Prepare a charcoal fire or preheat a gas grill to medium-high. Peel back the corn husks WITHOUT removing them, then pull out and discard the fine silks. Replace the corn husks and die the tips closed with kitchen twine. Soak ears in a sink filled with cold... [read more]

INGREDIENTS  [MAKES 1 SERVING] 2oz Empress Gin 3/4oz fresh lemon juice 3/4oz simple syrup 5oz Brut Champagne  Lemon peel for garnish   DIRECTIONS STEP 1 In a chilled shaker, combine the gin, sugar, lemon juice, and cracked ice- Shake vigorously.    STEP 2 Strain into a glass of your choice, half-filled with cracked ice.    STEP 3 Top off with Brut Champagne and lemon peel for garnish [read more]

INGREDIENTS  [MAKES 8-10] 8 to 10 Niagara peaches  1 stick salted butter, cubed  1 cup brown sugar 1tbsp vanilla extract 2tbsps bourbon  FOR CINNAMON CRUMBS 4 slices of brioche bread- torn or pulsed into 2 cups of fine crumbs 4 tbsps salted butter, melted 5tbsps cinnamon sugar    INSTRUCTIONS STEP 1 Preheat over to 350 degrees F. Arrange the peaches in a large baking dish and sprinkle with brown sugar and butter. Add... [read more]

  INGREDIENTS  1 sheet puff pastry, thawed  1 egg, beaten  4oz feta cheese 1/4 cup plain Greek yogurt 2tbsps EVOO plus more for serving  1 clove of garlic 1 small onion (I prefer to caramelize the onion in advance) 2-3 heirloom tomatoes- sliced 1/4'' thick  Flaky salt, to taste Black pepper, to taste Crushed red chili flakes, to taste 2tsps capers, rinsed      INSTRUCTIONS STEP 1 Preheat... [read more]

INGREDIENTS  1/2 cup whole milk 1 1/2tsps unflavored powdered gelatin  1/2 cup heavy cream 2tbsps granulated sugar 1tsp pure vanilla extract  1 cup plain Skyr yogurt  FOR THE COFFEE SYRUP 1 cup granulated sugar  1/2 cup water 2tbsp ground coffee 1/2tsp vanilla extract  Pinch of flaky salt   DIRECTIONS STEP 1 Place milk in a small mixing bowl; sprinkle the gelatin over the top. Let rest for about 5 minutes to... [read more]

This delicious Spanish Basque Country cheesecake recipe is from the epic La Vina restaurant in San Sebastián, Spain. It pairs perfectly with a glass of Pedro Ximenez Sherry wine- the restaurants recommendation. The recipe itself is as easy as can be- simply mix all of the ingredients together in a large metal bowl, bake, and set. THATS IT!  INGREDIENTS  [SERVES 8] 2.2lbs of cream cheese, room temperature  7 eggs 2 cups sugar  1tbsp flour 6.5fl oz... [read more]

INGREDIENTS  8 ripe peaches 2 ripe peaches chopped into small pieces 2tbsps sugar 1tbsp cornstarch 1tsp vanilla extract  [FOR PEACE SWIRL ICE CREAM] 1/2 cup peach puree 1/2 gallon vanilla bean ice cream [FOR CROQUANT] 1 cup sugar 1tsp corn syrup 1 cup almonds A pinch of salt   DIRECTIONS PREPARE THE PEACHES: Peel 8 peaches by cutting a cross in the bottom and poach in boiling water for 1 minute before transferring to ice water.... [read more]

INGREDIENTS [MAKES 4 TO 6 SERVINGS] 1 pound dried bucatini pasta 1 tablespoon freshly ground black pepper, plus more for garnish 5 tablespoons unsalted butter, divided 4 tablespoons olive oil 1 cup freshly grated Parmesan cheese 1 cup freshly grated Pecorino Romano cheese, plus more for garnish Kosher salt, to taste   DIRECTIONS STEP 1 Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, 8 to 9... [read more]

Picture this- an aromatic espresso in hand and a good book in the other. This decadent chocolate loaf hits the spot for my chocolate lovers out there. (The secret is Kefir!)     INGREDIENTS [FOR THE CAKE] ¾ cups unsalted butter softened 1 ¼  cups granulated sugar 2 eggs plus 1 yolk ½ teaspoon baking soda  ½ teaspoon baking powder  ¾ teaspoon salt  1 cup ground hazelnuts 1 ½ cups all-purpose or rye... [read more]

You know that question- If you could only eat one food for the rest of your life, what food would you choose? My answer would be these stuffed zucchini flowers or fiori di zucca ripene in Italian. I grew up eating them without the delicious cheese stuffing on the coast in Abruzzo. However, over on the West coast, zucca di fiore are traditionally stuffed with cheese- much preferred! INGREDIENTS  [MAKES 18] 18 large zucchini blossoms, stems intact 1/2 cup (4 oz./125 g.) fresh... [read more]

When tomatoes are sundried, their flavor concentrates and intensifies to produce a salty and slightly sweet intense tomato flavor; paired perfectly with the sweet, caramelized buttery flavor of toasted garlic. Serve this delicious hummus with pita bread, nan, or veggies!   INGREDIENTS  [MAKES 2 CUPS] FOR THE HUMMUS 2 medium garlic heads 1 tsp extra virgin olive oil  1/2 cup sundried tomatoes in oil, drained  2tbsps plus 1 tsp of fresh lemon... [read more]

This focaccia recipe is perfectly soft, fluffy, and satisfyingly chewy. I sprinkle with lots of fresh rosemary and crunchy flaky sea salt, and drizzle with extra olive oil just before serving. Do you ever wonder how restaurants serve it so delicious every time? Now you can too!   INGREDIENTS  [SERVES 12] 500g bread flour, plus extra for dusting 7g activated yeast  2 tsp fine sea salt  5 tbsps extra virgin olive oil, plus more for greasing and... [read more]

Whether you pair it with your morning cappuccino or dip it in your evening espresso, my classic biscotti recipe is a sure hit. Reminisce in the sweet aroma of nonnas house or be transported to your favourite small-town piazza in Italy.  INGREDIENTS [MAKES 42] 1 cup sugar 1 stick unsalted butter- melted 3 tbsps brandy 2 tsp pure almond extract 1 tsp pure vanilla extract 1 cup whole almonds, lightly toasted, cooled, coarsely chopped 3 large brown... [read more]

Empanadas are the one food of Latin America that every country seems to have a take on. In my humble opinion, both Venezuela and Argentina are neck and neck for the best versions. Always a crowd favorite and easy to store for the next day, try my recipe for the most delicious beef empanadas here! INGREDIENTS  [MAKES 20] FOR THE DOUGH 2 cups flour 1 egg yolk 1/2 cup of grass or butter  1 cup warm milk 1/2 tsp of salt    FOR THE BEEF 1LB... [read more]

The perfect summer lunch or a great dinner side-dish, this faro, and kale salad is bursting with flavour. Tartness from a lemon, sweetness from the cherries, and creamy goat cheese all pull through in this delicious dish! INGREDIENTS [SERVES 4] 1/2 cup chopped walnuts 1/3 cup + 2 tbsps extra virgin olive oil 1 small shallot, diced 1 cup farro, rinsed 2 sprigs oregano 1 tsp kosher salt 1 large lemon, juiced 1 orange, juiced 1 bunch Tuscan kale, stemmed and... [read more]

Pardon my pun but this recipe is anything bundt boring. Harmonious flavors of blood orange, orange bitters, and bourbon take make this cake unresistibly sinful.      INGREDIENTS [SERVES 8 TO 10] FOR THE CAKE Butter, for greasing 4 blood oranges 1/4 cup fresh lemon juice 2 cups all-purpose flour, plus extra for dusting pan 1/2 almond meal 1 1/2 tsps baking powder 1/2 tsp baking soda 1 1/2 tsps kosher salt 5 large... [read more]

There is something about rhubarb pie that reminds me of the cottage. This tart is sweet, savory, and tart all in one bite. This recipe does not require any fancy tools, refrigeration or resting time... it doesn't even require a rolling pin! INGREDIENTS FOR THE DOUGH 1 1/2 cups all-purpose flour  3/4 teaspoon kosher salt 1 teaspoon sugar 1/2 cup olive oil 2 tbsp whole milk 1/2 teaspoon almond extract 1lb rhubarb, halved and cute into 4''... [read more]

  Delicious enough to impress a crowd and simple enough to cook for weeknights. This chicken piccata recipe is my weeknight go-to and never lets me down!     INGREDIENTS [SERVES 4] 2 skinless, boneless chicken breasts, butterflied and cut in half Sea salt and fresh ground black pepper All-purpose flour [for dredge] 6 tbsps. unsalted butter 5 tbsps. extra virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken broth 1/4 cup brined... [read more]

Did you know that everyone’s favourite flaming cheese is also the island of Cyprus’s most famous export? I serve it as a simple meze and pair with sweet honey and aromatic thyme. It’s the perfect appetizer: sweet, salty, crunchy and fried!   Photo credit: Bon Apetit   Ingredients 4 SERVINGS   2 Tbsp. honey 1 tsp. finely chopped thyme 1 8–10-oz. package Halloumi cheese 1 large egg ¼ cup fine-ground semolina... [read more]

This delicious dessert harmonies the sharp, tangy cherry with yogurt and cream cheese. You can use either frozeen sour cherries or fresh ones if they are in season. In order to avoid the cheesecake from craking, do not overwork the cream cheese mixture. Line the baking pan and bake slowly- smooth and steady wins this race. Make sure to allow the cheeesecake to cool gradually. Photo credit: Bon Apetit    Ingredients 8 - 10 SERVINGS   CHEESECAKE... [read more]

This dish has all of the unexpected flavors that you didn't know could pair so well with salmon. Smoky, spicy tomatillo salsa elevates this easy-to-make dish to the next level. Photo credit: Bon Apetit   Ingredients 4 SERVINGS SALSA   1lb. tomatillos, husked, rinsed 2 serrano chiles 2 garlic cloves, unpeeled ¼ tsp. cumin seeds Kosher salt 1 spring onion or 2 scallions, white and pale green parts only, finely chopped 3–4... [read more]

To achieve the most luscious froth, serve this drink in a tall glasses WITHOUT ice. Make sure your sparkling water and glasses are chilled before starting. Salute!   *Please note that this reciepe contains raw egg. Raw egg is not recommended for the elderly, people with weakened immune systems…or people who just don’t like raw egg*   Photo credit: Bon Apetit   Ingredients MAKES 2 40 rosemary leaves (from 1 sprig) Pinch of kosher salt 1... [read more]

It is no secret that one of my favouite hobbies is enjoying a great margarita. There is no reason to ever buy a pre-mix cocktail from a bottle or box after you try my absolute favourite, fool-proof margarita- SALUD! INGREDIENTS [MAKES 2]   3 oz Blanco Tequila, preferably Lalo or Don Julio    Juice of 1 whole lime   2 oz Triple Sec, preferably Cointreau   1/2 oz agave nectar   Lemon-lime sea salt for rim (not optional for... [read more]

This coffee time dessert profiles the power of citrusy Earl Grey tea. I opt to use a high quality loose-leaf tea as it is much more fragrant and you won't need as much of it. If you choose to use tea bags, simply snip them open and measure out the tea inside.   
 Photo credit: Bon Apetit   Ingredients  MAKES ONE 9X5" OR 8½X4½" LOAF  1 cup vegetable oil, plus more for pan 2 cups (250 g) all-purpose... [read more]