This salad, bright with arugula, fennel, and orange, is everything you need for a light lunch or side. It’s peppery, sweet, licorice-y and oh-so-tempting.
About Lou Seibert Pappas
Salmon and Basil Crème Brûlée
Jun 22, 2009 by
A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.
- Quick Glance
- 25 M
- 1 H
- 3
Catalan Cinnamon Crème Brûlée
Jun 22, 2009 by
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
- Quick Glance
- 20 M
- 3 H
- 3
Cherry Risotto Crème Brûlée
Jun 22, 2009 by
At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.
- Quick Glance
- 25 M
- 3 H, 40 M
- 1
Mango Gelato
Apr 27, 2007 by
Tangy mangos enliven this gelato–a cousin to ice cream. Serve it with a pretty edible blossom, such as a nasturtium or violet tucked on top.
Lavender Honey Ice Cream
Apr 27, 2007 by
Lavender blossoms are steeped in half-and-half until fully flavored. The mixture is stirred with eggs to make a custard and churned for a cool, mellow treat.
Blueberry Ice Cream
Apr 27, 2007 by
Summer wouldn’t be the same without this rich, creamy ice cream bursting with fresh antioxidant blueberries and just a hint of lemon.
Danish Chocolate-Streusel Coffee Cake
Apr 15, 2006 by
This almond-speckled chocolate-filled coffee cake is ideal for breakfast, but it also makes a great holiday treat.
Banana, Macadamia Nut, and Coconut Coffee Cake
Apr 15, 2006 by
Coffee cake is given a tropical twist with the addition of ripe sweet bananas and flaky coconut. Rich macadamia nuts and cinnamon sugar top it off.
Apricot-Pistachio-Lemon Coffee Cake
Apr 15, 2006 by
This cake is actually something of a misnomer, seeing as how nicely it plays with so many sippables beyond just coffee.
- Quick Glance
- 15 M
- 1 H, 10 M
- 7