Iced Tea with Strawberry-Pineapple Shrub
By Katie Shernan
on June 22, 2022
By Katie Shernan
on June 22, 2022
By Chris Johnston
on June 06, 2022
By Katie Shernan
on June 01, 2022
By Katie Shernan
on November 11, 2021
By Katie Shernan
on November 03, 2021
"I'll bring a side dish!"
Have you ever told someone you'll bring the side dish to a gathering then realize you have no idea what you're going to make?
We got your back!
This classic mashed potato recipe is enhanced with Gremolata EVOO and Bacon EVOO
By Katie Shernan
on November 03, 2021
By Katie Shernan
on September 29, 2021
This recipe gives a refreshing update to a perennial classic. The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them.
The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find. Swirling the reserved tahini batter into the chocolate created a visual and textural contrast and let the tahini flavor shine. The best way to marble the brownies was to run the tip of a paring knife through the dollops of batter.
This is our favorite Tahini to use in the brownies: Villa Jerada Tahini
We borrowed this recipe from Christopher Kimball's Milk Street.
Ingredients
Directions
Heat the oven to 350ºF with a rack in the middle position. Line an 8-inch-square baking pan with 2 pieces of foil with excess hanging over the edges on all sides. Lightly coat with butter.
In a medium saucepan over medium heat, melt the butter. Remove from the heat and add the chocolate and cocoa, whisking until smooth.
In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened, about 1 minute. Whisk in the tahini.
Fold in the flour until just incorporated. Set aside ½ cup of the mixture. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.
Pour the batter into the prepared pan, spreading evenly. Dollop the reserved tahini mixture over the top, then swirl the batters together with the tip of a paring knife. Bake until the edges are set but the center remains moist, 28 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Use the foil to lift the brownies from the pan. Cool on the rack for at least another 30 minutes before removing from foil. The longer the brownies cool, the more easily they cut. Cut into 2-inch squares.
By Katie Shernan
on September 17, 2021
Is there anything better than a bowl of warm chili after a day full of fun fall activities?
It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!
Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)
Happy fall and enjoy!
By Liz Strauss
on February 05, 2021
By Liz Strauss
on January 08, 2021
Show products here! Go to the 'Product display settings' section of the theme settings in your Admin area to set up the collection you want to show!
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