Author: Chris Hayes
Hazenlut Panna Cotta with a Honey Cocoa Glaze
With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one […]
Lavender Plum Berry Sheet Cake with a Lemon Vanilla Glaze
With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one […]
Quinoa-Stuffed Eggplant with a Roasted Garlic Raita
There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre […]
Winter Squash Pies Gluten-Free and a Trip to the Farm
The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and […]
Date & Honey Cake with a Cinnamon Orange Glaze
With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one […]
Brown Butter Pumpkin Cake with Whipped Cream Cheese and Honey
The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and […]
