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Rosemary Infused Honey

by Mary Swenson
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I love France for many reasons, and one of them is the flavored olive oils, vinegars, and honeys. They seem to make each and every dish just a little more special, a little more thought about. A splash of tarragon vinegar, a drizzle of basil oil, or the very best, a little pool of flavored

What We’re Loving: Smoothies

by Rachel Wilson
What We’re Loving: Smoothies

My best friend recently got a Vitamix in the mail from her mother-in-law, and I immediately began to “ooh” and “ahh,” as I’d coveted this particular appliance for many, many years. My husband had told me to just buy one already (after he’d caught me looking at different models on the internet one time too

Sneak Peek at Food Gift Love Cookbook

by Maggie Battista
Food Gift Love by Our Recipe Testers!

I’m at the peak of the #foodgiftlove cookbook writing process and I’m already dreading the end of all this fun – seriously. When I signed on to write a cookbook last December, I did so with hundreds of partially-packed gift boxes towering all around me. I couldn’t imagine spending every spare moment writing a cookbook

Spicy Mayonnaise

by Matthew Petrelis
Spicy Mayo

My fridge is filled with condiments and I find they make the very best #foodgiftlove to the man, husband, father, backyard barbecue person in your life. I want to drizzle Matthew’s Spicy Mayonnaise onto just grilled vegetables or a potluck potato salad. If you like grilled potatoes, it would no doubt be a stellar dipping

What We’re Loving: Cherries

by Amy Feiereisel
What We’re Loving: Cherries

So I might have this all-consuming love of cherries. The sort of love that has me justifying a giant paper bag of the ripest ones as lunch. Luckily, I am in the south of France right now, and positively swimming in them. The French take their cherries seriously, as do I, which is why overflowing

Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

by Sean St. John
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Spring dinner parties are best for light dinners that remind you that summer is oh so close. In this salad, fresh fish with a bit of oil in it pairs just beautifully with tart rhubarb. Try it with mackerel or trout or even anchovies. Your next weekend brunch party will be a hit, promise. -Maggie

What We’re Loving: Flaky Phyllo

by Kate H. Knapp
chicken pot pie phyllo

Magic. How else can one explain the dazzling layers of delightfully flaky dough that create such a myriad of different dishes? It has to be some sort of sorcery that turns something so delicate into a delicious dish (and why it always seems to vanish so quickly). I personally fell under its spell with my

Strawberry Rose Pavlova

by Jennifer Menery
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It’s officially strawberry season! And after downing several (fifteen?) cartons of these delectable little berries fresh, you might be looking for a way to showcase them, which is where this dreamy pavlova comes in, courtesy of Jen. The French love to eat their strawberries with a little pile of sugar, and I think of this

Pickled Radishes

by Angela Brown
Pickled Radishes

Pickles are the universal food gift, seriously. The homemade kind take only minutes to make and add such punch to every sort of meal, from breakfast to break-time snacks. Angela shows us the easiest sort: pickled radishes with whole black peppercorns. In ten minutes or less, you’ll have the kind of #foodgiftlove that makes dinner shine

Ramp Frittata

by Molly Shuster
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I’m ramp crazy. And I’m not alone. Matthew and I could make some seriously strong vodka martinis with his Pickled Ramps. They’d go great with the fresh pasta dish I’ve been tossing with ramps for the last few weeks. And now it’s time to add them to eggs, of course. Merci, Molly. -Maggie For me,

What We’re Loving: Cream

by Rachel Wilson
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When I was young, my great-grandparents had a small ranch. I was lucky enough to live just down the gravel lane from them, and spent most of my childhood running in the pasture and chasing after cows. My great-grandmother had one milking cow, tan in color and easily distinguished from the others, and she milked

Scarlet Berry Pudding from Bakeless Sweets Cookbook

by Gayle L. Squires
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Baking and desserts seem to go hand in hand, but sometimes your taste-buds are craving a different flavor and texture than that of a perfect pie or a moist slice of cake. That’s where these creamy, light, thoughtful desserts come in. Check out Gayle’s review of Bakeless Sweets and get inspired by this bright pudding.

What We’re Loving: Everything Coconut

by Rachel Wilson
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My daughter was born almost nine months ago, and has now been eating solid foods for just under three months. As she and I embark on this new culinary journey together, I’ve been reading a lot (books, articles, blogs – you name it) on the many ways I can help her become an adventurous eater.

A Trio of Tapas

by Sean St. John
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In our continuing recap from Sean’s trip to Andalucía, we begged him for tapas recipes. These are three simple tapas dishes you can create right now, with face turned toward a bit of sun and blushing from a glass or two of something strong. -Maggie Traditionally, tapas would have been no more than a slice of

When in Spain, Eat…

by Sean St. John
When in Spain, Eat…

Folks, do you this little favor right now. Stop what you’re doing and spend five minutes reading about Sean’s visit to Andalucía. In five minutes, you’ll be transported to a sort of calm place somewhere only a very good book will take you. In five minutes, you’ll retreat into Sean’s tiny dispatch from the land of

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