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This banana bread is, right now, my favorite take on the classic. It’s got chocolate. It’s got pecans. It’s scented with cinnamon.
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These cranberry lapsang poached apples taste like the essence of fall. They are at once familiar and surprising, a sweet apple with no cinnamon to be found.
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There’s something about turning on the oven when the weather first turns cold.
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I love a cocktail made with a good orgeat, the classic almond syrup that’s essential to a Mai Tai, the Japanese Cocktail, and a staple of any tiki bar.
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Pavlova, as a dessert, is about as close as a person can get to eating a cloud. Or at least the fluffy, airy, impossibly light idea of a cloud. This strawberry pavlova is a frilly, foamy affair.
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Passion fruit is one of my favorite flavors. I love it in pots de creme, in pâte de fruit, and in popsicles.
