Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)

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Saffron Scented Panna Cotta – from one of my favorite new books!

My husband is going to have a fit when he realizes that I’m talking about his diet on my website. It really does have some relevance to this post, so I hope he will forgive me! He went to the doctor recently and was basically told he needed to cut back on butter, cream and puff pastry. Hahaha. Can you imagine how a request like that goes over in my house. We both stared at the contents of our refrigerator and sighed. After the shock wore off we decided to approach his doctor’s advice as a challenge. How can we continue to satisfy our love of eating and cooking, but do it in a way that fits his new diet. I immediately saw it as an opportunity to buy more cook books.

Lynne Rossetto Kasper and Sally Swift from the Splendid Table just came out with a fantastic book How to Eat Supper.  It has encouraged us to try new things and rethink some of our classic recipes. Much like the philosophy Jeff and I have written about in our book about bread Artisan Bread in Five Minutes a Day, they use for cooking. The food we cook should be fresh, made with great ingredients, fit into our busy schedules and above all else taste great! They deliver on all fronts and I just love this book!

One of the desserts I’ve tried from it is Lynne’s panna cotta recipe. (more…)

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The Sweet Potato vs. Yam Debate on “Weekend America” (which one do you use?)

A couple of days ago I got an email from Ochen Kaylan, a producer of American Public Media’s Weekend America. He was gathering information about the differences between Sweet Potatoes and Yams, for a Thanksgiving show, and invited me to participate. We all know the sweet, sticky, gooey side dish that is loaded up with brown sugar, spices, lots of butter and the ubiquitous marshmallow topping. But people always wonder which to use, sweet potato or yam? Really what is the difference?

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