Fig Brie Bites for A Valentine’s Day Party
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This shop has been compensated by Collective Bias, Inc. and…
Imagine taking a stroll through the beautiful streets of Nice,…
This shop has been compensated by Collective Bias, Inc. and…
In France, entertaining at home almost always includes a variety…
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One of the wonderful fruits (or vegetables, depending on which…
I get so giddy this time of the year, when…
When the dog days of summer begin, you can’t help…
In the summertime, I enjoy fuss-free meals more than ever….
I’m not much of a sports fan with the exception of enjoying a good hockey game. That’s why if you asked me when the Superbowl is, I wouldn’t be able to tell you. I’d just know it’s sometime in February. The date that I am aware of is the date of the Oscars (which is February 28th this year). Watching the Oscars has always been me and my mom’s thing. We usually make a few different finger foods or snacks, pour ourselves a glass of wine, and comment on red carpet attire and cheer our favorite movies on. Sometimes we haven’t even seen all the movies but cheer for them anyways because our favorite actors or actresses are in them (I mean, anything with Leo deserves an Oscar, right?). So you can understand that my idea of “game day” food is really just “girls’ night excuse to eat and drink” food, because that’s all I’ve ever known. While other people are making hot wings or blending their own salsa, I’m here creating this pear feta tart for my glass of cabernet. Fancy? Not really, because you’ll see how easy it is to whip up in the video below.
For me, Thanksgiving is all about the sides. I think that a lot of you share the same sentiment. The turkey, as delicious and necessary as it is to a proper Thanksgiving spread, can be brined, seasoned, and even fried to your satisfaction, but that’s not what makes most of us excited for our day of feasting. Because, to be honest, doesn’t Turkey just taste a bit like chicken? I mean, really, it’s not all that different.
Remember the quince recipe I shared last week? I had a couple of them leftover and thought about turning them into a jam. In all honesty, though, I have a lot of jam from the abundance of sweet strawberries we experienced here in California, so I’m sort of over jam at this point (but talk to me in a month or two). I was just about to create a galette with them when I got a better idea. I was writing my shopping list for a gathering I was hosting this past weekend, and was scribbling down cheeses when I suddenly remembered reading about quince paste and how wonderful it is with cheese. And so I created this holiday cheese board with quince paste.
This brie en croute is a major crowd pleaser. Serve…
There’s this local spot in Laguna called the Sapphire, and…
I positively love onions. I know some people shy away…
I’m so excited to share this recipe with you today…