Not One, Not Two, But Three Cheese and Tomato Muffins

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Cheesy muffins to fall for.

Cheesy muffins to fall for.

 

Is there anything better than ooey-gooey cheese, all melty and molten with bits that have caramelized and hardened to a lacy crisp?

These savory muffins have all that and more going on.

“Three Cheese and Tomato Muffins” are loaded with cheese, pesto and sun-dried tomatoes.

The recipe is from the new “The Modern Dairy” (Kyle Books) by chef and food writer Annie Bell.

TheModernDairy

It’s definitely not a book for those who are lactose intolerant, as its 100 recipes celebrate milk, cream, yogurt, cheese and butter. Learn how to make everything from yogurt from scratch to “Spinach and Ricotta Gnocchi” to “Butternut Squash Fries with Date and Mint Quark” to “Milk Chocolate Mousse.”

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A Different Kind of Energy Snack

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Sesame seeds, maple syrup and seaweed make up this energy snack.

Sesame seeds, maple syrup and seaweed make up this energy snack.

 

So many energy bars these days are glorified candy bars.

As much as I love chocolate and sweets, I do try to look for actual nutrition in the bars that I always stash in my purse or carry-on for when I need a boost of peppiness.

That’s why I was glad to have discovered Maple Chewnami Nibbles on the shelves of the adorable Elk Store in the teeny town of Elk, during a stopover on the coast.

Yes, these snack bars have a crazy name. And even crazier ingredients: kelp and sesame seeds — all held together with maple syrup and brown rice syrup. That’s all there is to them. They are gluten-free, too.

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Carbo Loading at Pasta Armellino

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Pasta heaven at Pasta Armellino.

Pasta heaven at Pasta Armellino.

 

How much do I love carbs?

Let’s just say that when my husband and I went to Pasta Armellino in Saratoga for dinner recently, we ordered all six pastas on the menu, plus the garlic bread. We didn’t mess around with any soups or salads. We meant business — carb business.

But when the pasta is this dreamy, who can blame us?

After attending the media preview of the casual pasta restaurant that opened in February right across the street from its big sister, flagship Michelin-starred Plumed Horse, we were eager to go back to try more. A couple weeks ago, we were invited in as guests of Pasta Armellino to do exactly that.

The counter.

The counter.

Orecchiette with asparagus and roasted tomatoes.

Orecchiette with asparagus and roasted tomatoes.

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One-Pan Cranberry-Balsamic Chicken Thighs

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It's all about the sauce -- in this case a syrupy one full of cranberries, balsamic vinegar and honey.

It’s all about the sauce — in this case a syrupy one full of cranberries, balsamic vinegar and honey.

 

Like so many folks especially in this part of the country, I appreciate being able to eat seasonally — to hone in on what’s best at each time of year to enjoy its peak flavor and revel in its often brief local appearance.

But there’s one item I keep in my freezer nearly year-round, even when its season is long gone.

Cranberries. Frozen ones to be exact.

I know, I know, they’re so fall and winter, you’re thinking. Why in the world would I want to partake of them in spring or summer?

Because their vivid color makes anything special. Because their sweet-sour fruitiness wakes up whatever they’re paired with. And because, how can I resist something that reminds me of the most festive, family-and-friend-filled convivial time of year?

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McEvoy Ranch’s New Lemon and Jalapeno Olive Oils

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McEvoy Ranch's 2018 Jalapeno and Lemon olive oils.

McEvoy Ranch’s 2018 Jalapeno and Lemon olive oils.

 

If you’re already a fan of McEvoy Ranch’s olive oils like I am, you’re going to fall head over heels for its flavored olive oils.

The award-winning Marin County producer of certified organic olive oils just released its 2018 Lemon and Jalapeno olive oils. While some mass-produced flavored olive oils get extracts added to them after pressing, McEvoy’s actually crushes lemons and jalapenos together with its estate-grown olives.

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