Sweet Almond Panna Cotta
I’ve known how to make Italian Panna Cotta for a long while now (I’m getting old ya know), but when in Sicily, Chef Martina of Signum taught me to make…
Read MoreSweets on the farm are often sweetened with maple syrup from our Northern neighbor (hi Canadians!) or raw local honey from our very own bees. The sweet treats we make in the cottage kitchen are all the better for it.
I’ve known how to make Italian Panna Cotta for a long while now (I’m getting old ya know), but when in Sicily, Chef Martina of Signum taught me to make…
Read MoreI’m the type of friend who gives candied Christmas nuts for gifts. I’m also the type of friend who would love to get candied Christmas nuts as a gift. Call…
Read MoreIf you don’t have time to make a pie (wonderfully delicious but slightly more fussy) than I hope you’ll give this quick, rustic apple dessert a try. It’s what I…
Read MoreFor more rustic farm recipes, join my Cooking Community here. I’m hosting Thanksgiving this year for my family – and not just my family. My sisters, brother-in-laws, nieces, nephews…
Read MoreOh hi. It’s just me. Sipping an espresso. Eating my 74th handful of sweet and salty honey caramel corn. Pretending like it’s normal. I thought you’d like the recipe. You…
Read MoreI’m not sure why it took me so long to make homemade gelato. Thanks to my dairy cow, Cece, I’ve made plenty of ice cream over the years. But gelato…
Read MoreI’m keen on desserts that have a bit of tang to them. Sweetened only with honey, this rhubarb curd is a gentle way to enjoy a truly unique spring harvest….
Read MoreRhubarb is perhaps the humblest of spring vegetables (yes, it’s a vegetable). Don’t let it’s toxic leaves and tart flavor deter you: a bit of sugar, a bit of love,…
Read MoreChewy, crumbly, and left just barely gooey in the middle, this is my go-to brownie recipe. Einkorn is perfect for brownies because it’s already slightly crumbly and tastes subtly of…
Read MoreThis is one of my very favorite wintertime treats to make: jam galette. The good news is that the crust is so incredibly versatile that once you learn the very…
Read MoreLet’s make homemade marshmallows! This is one of the way I bribe, ahem, I mean, persuade my children to help me with farm chores. Let’s consider it positive (and sweet)…
Read MoreThis recipe first appeared in The Elliott Homestead Cooking Community. Each month, I send 5 whole-food inspired recipes to CC members and guide them through with an instructional cooking video….
Read MoreAnd as experience is the best teacher, I’m here to share with you how to bake better bread at home. Save yourself years of bad loaves. My many baking flops are your gain. Here’s how to bake better bread at home.
Subscribe to the newsletter