When it comes to one of the more ubiquitous portmanteaus in cocktails— frosé, aka frozen rosé—summertime is the right time to break out the blender.
Honey-roasted peanuts are one of my secret addictions. They’re just salty-sweet enough and have an irresistible crunch. I’ve started using them in everything from salads to chocolate desserts. Consider this pie. I mean, how could you not notice my obsession when you see 2 cups of peanuts piled on top of a chocolate ganache?
This is for those times you urgently need a brownie, but don’t want to make – or, rather, can’t justify making – a whole batch.
Summer is the time for grilling and peaches! This easy dessert is great with a dry pink sparkling rose, such as an inexpensive Segura Viudas.
This light olive oil cake can be served alone or accompanied by pears poached in red wine or brandy-soaked cherries or prunes, but the success of the cake depends on using a top-quality olive oil.