Chocolate Almond Angel Food w Mocha Glaze~ light and airy angel food meets rich coffee flavored chocolate glaze.#14229
These Strawberry & Nutella Crepes are studded with sweet strawberries, a spread of Nutella & topped with a cloud of whipped cream.#14226
Chettinad Chicken - A spicy south indian chicken dish redolent with fresh coconut & curry leaves.#14225
Tomato, Wheat, Sprouted Quinoa, Basil Flat bread! Now all you need is some balsamic vinegar and olive oil to dip it in. Vegan, soyfree#14221
A very classic dish with a definite twist. The sauce was made with buttercup squash and feta replaced the traditional cottage cheese. This results in a creamy, velvety, sweet and salty, ooey and gooey lasagna that you just can't stop eating.#14220
Pumpkin Pizza – swap in pumpkin puree for the standard tomato sauce for an autumnal take on this family favorite#14217
Coconutty Wheat Flakes with Peanuts. It’s crunchy, nutty, sweet and addictive! Healthy, vegan and easy to make breakfast cereal!
Bread, Apricots and Truffles, at the Source. A beautiful slideshow from the NYtimes. This is picking saffron from crocus flowers at L'Aube Safran in the Vaucluse region of France.
Bacon Cheddar Buttermilk Biscuits ~ The recipe for these little wonders and a look Manhattan Beach Post... a great restaurant with a wonderful attention to detail.#14203
High End Dining in Italy with the NYtimes. These are Empire State peppers, left, and a sunny-side up San Remo purple prawn, as served at Combal.Zero.#14199
Quince compote with manchego cheese, a reinterpretation of a typical autumnal dessert from La Mancha.#14187
Apricot-Pistachio Sticky Buns - The traditional raisins and pecans are replaced with dried apricots and pistachios.#14186