In this baked penne, fontina lends a creamy note but it still manages to crisp around the edges and brown on top. The fresh herbs offer a flavorful brightness to each bite that you don’t really expect, but as soon as you try it, you’ll wonder why you haven’t loaded your mac and cheese with herbs before.
This festive cocktail, dubbed the Mele Kalikimai Tai, tastes like a seaside holiday. Blood Orange Martini mix, fresh fruit juices, rosemary-blood orange infused rum, and a sugar-rosemary rim make a perfect holiday cocktail. It’s almost as good as a Hawaiian getaway. Almost.
I took out my handwritten recipe archive the other night searching for my dad’s handwritten blue cheese dressing recipe because his you can eat by the spoonful (and shellac your arteries while you’re at it). I wanted to add my own zsa zsa zsu by adding a palmful of chopped fresh rosemary, and that I did. And like everything I test in my kitchen, it works or it doesn’t. This one happened to work beautifully!
With a food as perfect as a fig, you need very little to enhance the flavor. The base is a thick slice of toasted or grilled sourdough bread, slathered with a good amount of salted butter. On top of that, there’s a healthy layer of Honey Chevre, sliced figs, and a sprinkle of fresh rosemary. Simple. Delicious.
Between each layer of crispy sweet potatoes is goat cheese and proscuitto, pierced with a rosemary skewer and drizzled with buttered rum sauce. This bite is perfect for a dinner party or your next Sunday dinner.
Buttermilk Pumpkin Pie is not for the faint of heart. It is for anyone who loved pumpkin pie but with a slightly sour twist. You’ll want to bake the crust a bit before you fill it because before the custard forms, the filling is pretty wet and dense. Don’t let that hold you back. Indulge. Enjoy. Who care’s if it’s the holidays?! This pie is good anytime!