Brunch
"The Food I Love" Lidija
Vegetarian Stuffed Vine Leaves
Stuffed vine leaves are proof that good things come in tighly rolled, delicious little packages. I...
Truffle Bruschetta with Burrata and Cherry Tomatoes
Truffle Bruschetta with Burrata and Cherry Tomatoes - serves 4-6 Ingredients: 1 loaf of Truffle...
Two Ways With Truffle
I love truffle. No matter how you slice (or shave) it, it's by far one of the most indulgent...
Maple Poached Apple with Popcorn Granola and Vanilla Ice Cream
Maple Poached Apple with Popcorn Granola and Vanilla Ice Cream Now that the month of October is in...
Salmon Gravlax with Red Cabbage Apple Salad and Citrussy Labneh
Earlier last summer, I took a little staycation in the town of Frelighsberg Quebec, where I had...
I got it from my mama! A Mother’s Day post & a currant scone recipe
There’s a comfort in baking that I find difficult to put into words. Maybe it’s the memory I have...
In the moment with Thomas Keller
Today, I met a legend. There are moments in life that sweep you off your feet and leave you...
My Vegan Blueberry Pancake Recipe
In an ideal world, my backyard would be an edible feast that would cater to all of my culinary...
In my kitchen: roasted eggplant with garlic yogurt & pomegranate
Cook with your hands. I’m convinced that there’s an invisible pipe that goes straight from your...
Strawberry scones
A freshly baked scone is a beautiful thing. Give me a warm, soft, buttery scone for breakfast (or...
Straight from the Organic Market, Zucchini Soup with Corn & Ginger
I have a slight obsession with vegetables. With the cooler months in full swing, it’s an ideal...
Beyond Breakfast: Oat Cuisine meets Haûte Cuisine
The world of food blogging is a beautiful thing. Everyday I find myself inspired by something new,...
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