This simple and showstopping appetizer gets an earthy flavor and natural hot pink hue from beets! Goat cheese provides smooth texture and satisfying tang. This dish is also a great way to use up a baguette that might be one day past its prime.
Hot summer days were made for sippin’ rosé poolside. And while rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup, then frozen and blended to a slushy consistency.
Transport yourself to France with this simple yet impressive dish – steamed mussels and garlic bread. Voila!
Assuage your fears of mushy asparagus with this fresh salad recipe – shaved asparagus with lemon and Parmesan!
Learn the not-so secret tips and tricks to world-famous Irish Coffee from The Buena Vista Café in San Francisco.
Lindsay Kinder is the owner and head macaron expert of Food La La, a San-Francisco based enterprise that hosts cooking classes and culinary events. During a stint in France after leaving the insurance industry, Lindsay spent time working on a foie gras farm, learning about grape harvest at a vineyard, and studying at Le Cordon Bleu in Paris.
Passion fruit sounds exotic, doesn’t it? As if it were only available on some tropical island. But I’ve got some exciting news for you: most local grocery stores carry it, and it’s extremely easy to use. You can usually find it near the kiwis and mangos.
Dessert menus at many great restaurants feature chocolate molten cake. It looks fancy, feels fancy, and one spoon dive into the center leaves you in a delightful chocolate-induced coma.