Recipes from Seven Spoons

Seven Spoons Cookbook

Tara O’Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started Seven Spoons, she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O’Brady shares stories and recipes from her Canadian home–fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O’Brady’s kitchen.

A white bowl of roast peaches topped with an easy granola of oats and almonds, Greek yogurt underneath

Roast Peaches with Easy Granola

Five-spice powder does magnificent things to roast peaches. And a sprinkling of the quickest and most perfect granola we’ve ever made seals the deal.

  • Quick Glance
  • 15 M
  • 40 M
  • 0
A layer of assorted nuts and rosemary sprigs on a sheet of parchment paper resting in a sheet pan

Candied Spiced Nuts

These candied nuts are sweet and spicy and the sorta thing that friends demolish in minutes at cocktail parties and holiday gatherings yet talk about for months afterward.

  • Quick Glance
  • 25 M
  • 1 H
  • 2