A Cocktail, Food, Photography and Travel Blog
This versatile fruit salad made with nectarines, blueberries and mozzarella, is perfect for lunch, as complement to dinner, or as a party dish. The sweet nectarines are perfectly balanced by the creamy mozzarella, making this a refreshing fruit salad with substance. Read more…
This is a great take on a classic. I add diced apples, dried figs and cherries, and fresh thyme to get a sweet and savory dance of flavor. Read more…
I strongly believe that brussels sprouts should always be roasted—never boiled. To make them even tastier, this recipe uses sautéed shallots and bacon. Read more…