Sweet Things
Olive Oil Rosemary Cake
A recipe for an olive oil rosemary cake with pine nuts. This is an Italian cake that isn't too sweet, and is great with preserved fruit and a little liqueur.
Sweet Things
Pine Nut Cookies
How to make pine nut cookies, pignoli, with American pine nuts -- although any kind of pine nut works. These cookies have a touch of rosemary in them and are not too sweet.
American Recipes
Butternut Squash Bread
My take on the classic, butternut squash bread is like pumpkin bread: A semi-sweet, breakfast type quickbread studded with pepitas.
Recipe
Fig Bread
A semi-sweet, moist fig and nut bread that's great for breakfast or a snack; it's a hybrid fig bread and fig cake. Walnuts add a nice crunch.
Sweet Things
Fig Syrup
Tired of maple syrup? Make fig syrup. You can use fresh or fried figs, wild or store-bought.
Sweet Things
Elderberry Ice Cream
I love ice creams. They are my main weakness when it comes to sweets, and I specialize in weird ice…
Sweet Things
Blackberry Panna Cotta
Blackberry panna cotta is a joy of summer, and can be made in several different ways that I’ll go through…
American Recipes
Elderflower Liqueur
Making your own elderflower liqueur is a way to remember that moment when spring becomes summer, even in the depths…
Recipe
Candied Angelica
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
Berries and Fruits
How to Eat Manzanita Berries
Manzanita berries are ripening all over California right now, but few know that they are not only edible, but are well worth your time to collect. The secret? Grind the dry, apple-like berries to make a sort of manzanita sugar.
Sweet Things
Huckleberry Muffins
It's huckleberry season here in the West. And while my favorite way to eat hucks is in a bowl with cream, I also love huckleberry muffins. My version has a bit of a tang to it from sour cream.
Sweet Things
Fresh Mint Ice Cream
Mint ice cream is pretty common, but usually it's made with mint extract. But if you make your ice cream by infusing the mint leaves into the cream overnight, you get a much stronger, more herby mint flavor you will not forget.
