by Cate Bogue | May 14, 2018
BLACK AND WHITE CAKE (Food Network) This cake is so decadent – dark chocolate layers topped with luscious white chocolate frosting. And the contrast in colors is so dramatic when you cut into it! It also freezes beautifully, which is actually what I’m...
by Cate Bogue | May 14, 2018
CAIPIROSKA (Adapted from Bon Appetit) This drink carries a lot of nostalgia for our family, as the 4 of us drank the concoction ALL over Italy a few summers ago. It’ll be perfect for the hot weather! 1 lime, cut into 6 wedges (or use little key limes, quartered...
by Cate Bogue | May 14, 2018
PEACH CRUMBLE (Adapted from Michael Symon) TOPPING: 1/2 cup rolled oats 1/3 cup packed brown sugar 1/4 cup sliced almonds 3 TBSP butter, softened 1 tsp cinnamon 1/4 tsp salt FILLING: 6 cups sliced peaches (about 4 to 6 peaches) 1/4 cup packed brown sugar 2 TBSP...
by Cate Bogue | May 14, 2018
GRILLED FLAT IRON STEAK (Adapted from Kevin Gillespie) 1/2 cup canola oil 1/2 cup chopped fresh parsley 1/3 cup thinly sliced fresh chives 1/4 cup chopped fresh tarragon 1 teaspoon lemon zest 1 (1 1/4-pound) flat iron steak Kosher salt and freshly ground black pepper...
by Cate Bogue | May 14, 2018
WHOLE GRILLED BEEF TENDERLOIN (Tragaer) RECOMMENDED PELLETS: Oak, Pecan or Hickory SERVES: 4 to 6 2 TBSP extra virgin olive oil (divided use) 1 2- to 3-pound filet of beef, trimmed, preferably center cut (see Note below) Traeger Beef Rub or Prime Rib Rub, or coarse...
