A gluten free cake made with almond meal, pureed orange and apricots is a delicate and moist sponge perfect for breakfast, brunch or tea. Traditional Spanish orange cake and the aromas and textures of persian desserts with nuts and rosewater meet in this simple recipe.
Prune cake is an old fashioned dessert perfect for tea time. Let's face it. Prunes aren't exactly the sexiest ingredient, but they're sweet and slightly tangy, making it the perfect fruit from which to make a moist beautiful loaf cake. Pastry Chef Tracy Obolsky puts her own spin on her grandmother Helen's cake that is to die for.
Bronx born Bucktown chef Ashley Faulkner shares her family recipe for southern fried fish which she serves up at her Providence, RI spot. Made in a cast iron skillet, Ashley shares her special fish dredge recipe to get the fish extra crisp. It's spot on with white vinegar and tangy Lousiana hot sauce.
Making a fresh crudo is simple when you have the freshest possible fish, great olive oil, maldon salt and bit of freshly squeezed citrus.
Two Ingredients Only. The simple Italian Antipasto Prosciutto and Melon served simply with a glass of prosecco is perfect elegant, and easy entertaining idea for summer.
Chocolate Mortar, Matzoh Bricks. This to die for, no bake chocolate matzoh cake from Ora Miller is the ultimate easy passover dessert recipe.
Food Blogger Liz Rueven's Jasmine Tea soaked fruit is a great, original fruit compote recipe using aromatic spices, boozy brandy and tea in which to steep fresh and dried fruit. A totally fresh, modern take on the compotes our grandmother's made. Kosher for Passover and great for any dinner party!
My Organic Diary food blogger Kelly Ohnona shares her raw chocolate mousse cake made with a gluten free nut base and coconut milk and chocolate ganache. This recipe has less than 4 ingredients and tastes like a frozen ferrero rocher.
My-Organic-Diary Food blogger and health coach, Kelly Ohnona shares her 4 ingredient healthy, clean take on the famous chocolate lava cake.