It makes me sad that I forget about pavlovas, they are SO good, SO pretty and SO easy to make. They are just little clouds of goodness and make the perfect ending to any dinner.
If you have never had them, they are basically meringues made into a little bowl, that happen to look like a cloud. Perfect for dessert after a big heavy meal. They are so light and airy.
Because I hoard berries over the summer and buy them when they are beautiful at Costco, I always have a freezer full waiting to be made into something delicious. This particular sauce I threw together with blackberries, raspberries and strawberries, but you can use any combination to make to your liking.
It doesn't matter how imperfect your cloud bowls are, the more rustic looking the better. I hope you give this a try, I promise you won't be disappointed.
This is a fantastic recipe that makes great use of fresh summer peaches. Cobbler is a classic summer dessert and just about as American as Apple Pie. The clever folks at Cook’s Country have mastered a method that prevents the cobbler from sitting in too much liquid.
Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved.
Peas, alas, are not a spring vegetable, despite what legions of food writers would have you believe. It is wonderful to think of things like spring pea risotto and minted pea soup in May, but unless you are lucky enough to live in a really temperate climate, you’ll be waiting for fresh peas until late June with the rest of us.
Last Summer I spent my birthday up in the Napa valley. I stayed at a spa, went wine tasting and ate out, of course. It was sunny and relaxing and just a little bit indulgent. I had a terrific time and especially terrific meals, the highlight of which was a cool creamy soup at chef Douglas Keane's restaurant Market, in St. Helena.