Strawberry, Lime, and Mint Pavlova with Whipped Cream
After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.
There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.
Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.
Is there a dish you make that gets your family a little excited for mealtime? At my house, it's gnocchi. When word gets out gnocchi is showing up for dinner, everyone starts milling around the kitchen...just waiting. Thank goodness this pasta only take a few minutes to boil. 
After returning from a two-week holiday stay with family in Rhode Island, Jeff and I were in a bit of a funk. San Diego suddenly seemed too quiet, too sunny, too bland. We missed the crunch of snow beneath
our feet, the hearty bowls of quahog chowder and the sight of a pink
and orange Dunkin' Donuts on every street corner. More than anything,
we missed the accents. 
Doughnuts were a Sunday tradition in my house. Everyone sitting around the
kitchen table, sipping coffee, reading various sections of the paper, (I
usually opted for Parade Magazine) and reaching for a doughnut.
Sometimes my sister would arrive with a variety box of Dunkin Donuts,
other times it would be store bought Freihofer’s mixed dozen – plain,
powdered, and cinnamon sugar (my favorite).
I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.
