Cook on a Whim: Brown Butter Pecan Ice Cream

June 4, 2020

Prepare yourself for the easiest and most delicious butter pecan experience of your life. Browning the butter amplifies the buttery taste and adds a toasty, caramel flavor and aroma.

Cook on a Whim: Grapefruit-Basil Gin & Tonic

May 28, 2020

This sunny cocktail was created with Malfy brand Gin Rosa, an infusion of Sicilian pink grapefruit, Italian juniper, Italian rhubarb and five other botanicals.

Cook on a Whim: Patriotic Cheeseboard

May 21, 2020

This red, white and blue cheeseboard is a great big “thank you” to all who have served, those who are currently serving and those who will serve in the future.

Cook on a Whim: Warm Mushroom & Arugula Salad

May 14, 2020

It’s that glorious time of year when we can go outside, nibble on some delicious snacks and sip some cool rosé on a warm afternoon.

Cook on a Whim: Mother’s Day Recipes

May 7, 2020

If you are close enough to do a drive-by, front-porch delivery, these recipes are quick and easy to whip up and will make the mom(s) in your life feel so loved.

Cook on a Whim: Blueberry & Cherry Rosé Shortcakes

April 30, 2020

Just because we are all stuck at home doesn’t mean we shouldn’t take the time to enjoy a few simple pleasures and treat ourselves to a little elegance.

Cook on a Whim: Fresh Berry Galette

April 23, 2020

A galette is simply a free-form pie. It can be sweet or savory, and is just so simple and elegant. Fill it with any kind of fruit all year long.

Cook on a Whim: Afghan Scrambled Eggs

April 16, 2020

Inspired by a very traditional, very delicious Afghan dish that was served to me when I was visiting my father in Afghanistan many years ago, this is a dish I have never forgotten

Cook on a Whim: Easter Pots de Crème  

April 9, 2020

Just because we can’t congregate with our extended family and friends this year doesn’t mean we shouldn’t make the day as sweet and special as it always has been.  

Cook on a Whim: Pasta Carbonara

April 2, 2020

“Carbonara” roughly translates to “coal burner” in Italian. This dish gets its name because of the copious amounts of freshly cracked black pepper, which are said to resemble flecks of coal.