Have you ever wanted the crunchy, salty, garlic-y joy of an everything bagel, without all the…bagel? That’s what you’ll get with these low-carb seeded crackers. They’re bursting with flavor and practically begging to be topped off with all of your favorite bagel toppings. Not to mention that they’re super-easy (and even fun!) to make. […]
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Lavender Strawberry Shortbread Cookies
Strawberry season is here in full force and we just can’t stop eating strawberries. Other than eating them straight out of hand, the next best thing is to eat them in cookie form… namely as these Lavender Strawberry Shortbread Cookies (we call them “coins”). In making these cookies, we were inspired by the incredible strawberries […]
Rosewater Currant Cake From 1678
This rosewater currant cake must have been extremely popular in 1678, because the recipe was labeled simply, “To Make The Best Cake That Ever Was Eaten.” With a description like that, you just have to try it. We came across this recipe at a gathering sponsored by UCLA’s Clark Library along with culinary historian Marissa […]
Rosewater Ice Cream from the 1600s
What was it like to cook – and eat – in the 1600s? Thanks to a new generation of culinary historians, we are discovering more about centuries-old cooking techniques and trends. We got deep into the topic at a recent “Antique Ice Cream Social” presented by Dr. Marissa Nicosia at the William Andrews Clark Memorial […]
Tomato Thyme Focaccia with Fruit Bliss
What makes the best focaccia? The best ingredients, of course. We know you’re going to love this Tomato Thyme Focaccia because the star ingredients – the tomatoes – are the best quality from Fruit Bliss. Blogger disclosure: This is a sponsored post on behalf of Fruit Bliss. Fruit Bliss provided me with product samples and […]
Watermelon Bacon: We Can’t Get Enough
We recently ran into a friend we hadn’t seen in a while, and she said, “I’ve been thinking of you – I just made your watermelon bacon again!” Hey – we haven’t made that in a while! But it is indeed that season again. Time to strip down that watermelon and make it into a […]
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from. You can read more about me here.
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