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Lilac Lemon Pound Cake
If there’s one thing I’ve learned from living in an area that has four seasons, is not to get too excited at the first warm, sunny day. Mother nature always seems to bring several more weeks of frost...
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Dark Chocolate Pomegranate Cake – Israel
My somewhat nefarious love affair with pomegranates started as a child when my friend and I would sneak onto a neighbor’s property to snatch the fruit from their large, abundant pomegranate bush. We...
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Spicy Coconut Mango Sorbet – Thailand
For anyone who has traveled to a Southeast Asian village or town where mangos are prevalent, the arrival of mango season is unmistakeable. Riding on the back of the high humidity is the unforgettable...
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Baked Brie in Phyllo with Cranberry Sauce – France
If ever there were a perfect cheese, brie would easily rank in my top five. Dressed up or down, its creamy texture, bloomy rind and delicate flavor profile have made it a world-class cheese with...
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Kirsch Cherry Almond Crisp
Luscious little, colorful orbs bursting with complex flavor, cherries are a versatile fruit in both sweet and savory dishes. Perfectly capable of shining all on their own, they can also stand up to a...
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Brioche Cinnamon Sugar Spiral Loaf
I haven’t really decided if it’s the tender and billowy texture or subtly rich flavor that makes it the perfect medium for chocolate and sugary, warm spices, but Brioche wantonly reigns supreme in the...
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Pinchos Morunos – Grilled Chicken & Grapes w/ Sweet Spices
A skewered meat appetizer from the Andalusian region of Spain, this widely popular Mediterranean tapa is most often made with chicken or pork. Although the Spaniards finally won their independence in...
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Gubana – Sweet Italian Nut Bread
Gubana, a traditional nut-filled yeasted bread, hails from Fruili, in Northern Italy. Similar to babka and strudel, it delivers many of the flavor nuances that distinguish Eastern European and Slavic...
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Pumpkin Cranberry Pecan Bread
I’ve always loved pumpkin bread, but getting my family to like it has been a bit of a challenge. This version finally hit the spot. If I use fresh pumpkin, I roast it. If using canned pumpkin (not...
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