St. George and the Red Dragon
Saint George’s day is almost here! If you’re not sure who he is or what he did, I’ve written a short history about the first dragon-slayer. And it comes with a special cocktail!
Saint George’s day is almost here! If you’re not sure who he is or what he did, I’ve written a short history about the first dragon-slayer. And it comes with a special cocktail!
Now that Spring is officially here, it’s time to forage Violets to make a lovely and refreshing Violet Tea.
Since I’m serving ham for Easter dinner on Sunday, today I’m sharing my favorite ham sauce recipe. I hope you enjoy it!
Hot Cross Buns have a long, strange history, and they can be difficult to make. But these sweet and sticky treats are worth the work, especially once you realize how hard they had to work to stay in existence.
Wild violets are everywhere, so I’m making a quick batch of Violet Simple Syrup to use on pancakes, to mix with sparkling water, and to use in one of my favorite Easter cocktails.
It’s asparagus season! That means it’s time to make an asparagus quiche for Sunday Spring brunch.
It’s Spring and it’s now time to make use of those early spring flowers. One of my favorites, wild violets, make a lovely infused vinegar.
It’s April so it’s time for Spring recipes. And the first up is a Strawberry Rhubarb Pie that’s perfect for graduation parties and Easter dinner.
In this fourth installment of Alex Mitchell’s Guinness Cooking Challenge, Vane Tanner is making dessert: Dark Chocolate Guinness Bread. A perfect way to end the contest and the month!
Today is the Spring Equinox. So starting tomorrow, the days will get longer and longer. I wish you all a happy Spring!
Today, on the third installment of Alex Mitchell’s Guinness cooking challenge, Detective Garza is making his mother’s Guinness French Onion Soup.
The legend of Leprechauns is more complicated than most people know. But it’s also possible to catch one, if you only had the right kind of Leprechaun Candy.