Here’s a super tasty, delightfully crunchy, and exceptionally nutritious granola to start off the day. One more selling point: amaranth, an ancient, gluten-free grain, will keep you feeling satisfied much longer than other cereals. I like to fill a bowl with fresh fruit (berries and peaches in summer, apples or bananas in winter), milk, soy milk, kefir, or yogurt and about ⅓ cup of this granola. And when I need a quick pick-me-up, like right now, I eat a big spoonful of the granola directly from its container.

 

 

Why, you might ask, is there an olive sprig in this photo? Extra-virgin olive oil is the first of two unique ingredients in these intense, dark chocolate brownies. Not something normally associated with desserts, but the oil’s depth of flavor accentuates the chocolate, and the results are less cloying than treats made with butter. These brownies are worthy of serving to a Valentine (and the preparation is easy).

 

 

Have you ever tasted roasted vegetables dipped in homemade mayonnaise, crafted with an exquisite extra-virgin olive oil? If not, get shopping and cooking right now for a delectable experience. Please don’t conjure jarred mayo when you imagine this recipe, the homemade version is an opulent sauce, and the better the oil the tastier the results. I’ve been experimenting with several outstanding California extra-virgin oils lately, and in the process this became my favorite way to enjoy them. 

 

 

I created this lusty dish last week when my stepson, Ethan Peck, squeezed in a dinner with us before heading to Milan. He stars in a 2 minute video for the luxury fashion company Ferragamo, and he was invited to make an appearance at Italian fashion week. Having little warning about his visit with us, I looked in my fridge and cupboards for inspiration, and this recipe was born. 

 

For our Thanksgiving dinner, I’ll be cooking my favorite dishes. Many of the recipes are already on this blog, but I just made a few changes to the menu, and I want to share two side dishes with you.