These pork carnitas, first pressure-cooked until tender and juicy and then crisped on the edges with their own rendered fat in a hot skillet, are rich, meaty, and succulent.
Think tender pork butt cooked in flavorful spices, a little water, and its own rendered fat until it falls apart and is infused with flavor. It's perfect for tacos served with Mexican Red Rice and beans.
These chocolate almond muffins are moist and exceptionally and deeply chocolatey.
There's a bakery and café in Santa Monica California called Huckleberry Café. In 2014, Zoe Nathan wrote a cookbook, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen. It's a gorgeous book filled with amazing photos and recipes. It's also a great read.
This blackberry margarita is super refreshing and it gets most of its sweetness from fresh blackberries.
Rather than the usual sweet and sour mix, it has a little added frozen limeade concentrate along with fresh lime juice. The flavor from lots of fresh blackberry juice shines through.
Making this silky smooth and creamy cranberry posset only requires three ingredients; heavy cream, sugar, and unsweetened cranberry juice.
Posset is a pretty magical dessert. It will remind you of a mousse, pudding, or panna cotta, but you don't need any eggs, gelatin, starch, or other thickeners. The magic lies in the combination of the boiled cream and the acid in the juice that causes the proteins in the cream to thicken.
This peach streusel cake is loaded with fresh juicy peaches and is topped with crispy oat streusel.
The cake is also faintly spiced with aromatic ginger, cardamom, and cinnamon. It's super moist and delicious both warm and at room temperature. While it's wonderful for dessert, you can also enjoy it for breakfast, brunch (with a mimosa of course) with family and friends, or a snack while bingeing your favorite mini-series.
This lemon blueberry semifreddo is a sweet and airy frozen dessert beginning with a lemony vanilla base and filled with roasted blueberries.
Take advantage of fresh blueberry season and try this classic Italian dessert, semifreddo.
Pâté Châud, or Bánh Paté Sô, are little savory puff pastries, and they are sold in the pastry shops of Little Saigon, a community spanning Westminster and Garden Grove in Southern California, home to the largest concentration of people of Vietnamese descent outside of Vietnam.
These pate chaud (pronounced ba-tay show and meaning "hot pie") are a tasty snack or appetizer and often enjoyed with a cup of Vietnamese coffee.
This blueberry muffin cake is loaded with blueberries, lemon zest, and will remind you of your favorite blueberry muffins.
Think of this as the perfect excuse for having cake for breakfast.
For a huge cheesy and flavorful loaf of bread, try this roasted onion and asiago miche.
This is an extra large loaf of bread that is loaded with three types of onions along with a generous amount of asiago cheese. It's also topped with lots more cheese along with roasted onions.
These cherry chocolate cookies are filled with sour cherry jam, dried cherries, and mini chocolate chips. They are totally cherry forward.
Between the cherry preserves and the dried cherries, you cannot miss the amazing cherry flavor.
This fresh fig margarita is a tasty twist on everyone's favorite salty-rimmed tequila and lime cocktail.
I decided to try this fresh Fig Margarita when my cousin gave me a precious bag of four perfectly ripe figs from her Mission Fig tree. If you get perfectly ripe figs, you need to use them right away. It was the weekend, so why not a cocktail?
This cognac ice cream may look like vanilla ice cream, but it packs a tasty punch from cognac.
This cognac ice cream is an excellent dessert for a grownups' summer gathering. It's also fabulous during the holidays for topping pecan, pumpkin, or sweet potato pie.
These milkbread doughnuts, made with a tangzhong, are just about the softest, lightest, and most heavenly doughnuts you'll ever make.
If you've ever made a bread with a tangzhong (a small amount of the flour and milk and water in the dough that is cooked and cooled), you know about the light and fluffy results in rolls, sandwich bread, bao buns, and even hot dog buns. Why not doughnuts?
These blueberry pecan rugelach are perfect for celebrating the wonderful blueberries available this time of year.
These rugelach are super tender, just slightly sweet, and filled with a mixture of freshly-made blueberry jam and pecan meal. They're really hard to resist.
Chili macaroni and cheese, or cheesy chili mac, combines the best of two comfort food worlds, chili and macaroni and cheese.
One of my favorite chilis is prepared on the stove top or in a slow cooker. My favorite macaroni and cheese is baked in the oven. How do you marry them? You make chili mac!
These homemade Fig Newtons are a really fun project with totally tasty results.
I'm super excited at how these little fig cakes turned out. They are filled with a homemade jam made from dried figs. Plus, to make this even more interesting, I actually dried my own fresh figs that I had received from Melissa's Produce a while back. The homemade dried figs were just looking for a recipe!
