• Raw Spearmint and Chocolate Cheesecake

    Seems like the time has come to say goodbye to summer once again. And as much as I am looking forward to fall’s lovely chill, I am a little bit sad. I’ve been known…

  • Raw Peach and Cherry Napoleons

    Napoleon is one of the most beloved desserts in Russia. That version consists of layers upon layers of rich and moist cream and dough that practically melt in your mouth. Usually, it doesn’t involve…

  • Bee Pollen and Manuka Honey Ice-Cream

    This past summer was a summer of ice cream for us. Since I bought an ice cream machine five years ago, I haven’t been buying ice cream in stores  – it all seems too…

  • Zucchini Pasta

    Zucchini Pasta. Freshly grated Parmesan or freshly chopped parsley for garnish.…

  • Roasted Blood Oranges

    These caramelized oranges take a little planning: You’ll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have…

  • Grilled Flank Steak With Worcestershire Butter

    Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny…

  • Spaghetti With Zucchini, Parsley Pesto and Bottarga

    Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright,…