HOME 32019-10-10T08:06:07+00:00

Sage Pesto

In my garden (if you can call 3 large planters a garden), there is never enough basil and always too much sage. Ergo: Sage pesto. The secret to using sage - or any other non-basil herb, really - is to cut the pungency with parsley. I also skip the pine nuts (too pricey!) and sub in walnuts, almonds [...]

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Quince 101

Quince can be a hard sell because…well, everything about quince is hard. The fruit itself isn’t just firm, like a pumpkin. It is dense and murder-weapon hard. (It could easil [...]

Easy: Healthy: French

Extra-Buttery Crust Dough

All credit for this ultra-buttery, easy-to-work-with dough goes to my friend Donna Meadows, the best pastry chef I know. In addition to being extra rich and flaky without any [...]

Previously on MCK…

Small Batch Ginger Nuts

Ginger nuts are a British cookie/biscuit that are made with golden syrup, a thick, sweet liquid that keeps them tender. Because not everyone has access to golden syrup (thoug [...]

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