A simple honey cake is an old fashioned tea cake that has few ingredients, is easy to bake, and showcases the complex flavor of honey!

Cakes made with whole citrus fruits have always fascinated me. The concept comes from the sunny island of Sicily, where citrus trees grow like weeds. The fruit is boiled, de-seeded, and processed into a brilliant orange puree. The puree is blended with eggs, sugar, and almond flour, poured into a tart pan, and baked into the moistest, most delicate, tangerine cake you’ve ever tasted.

This braised duck legs recipe is a simple and easy approach to achieve fall-off-the-bone rich and flavorful duck meat. Slow-cooking duck legs is usually the best approach and this dish is no exception. Red wine braised duck legs are packed with deep, aromatic flavors that will make everyone in your home hungrier and hungrier as it cooks. You’ll know they’re ready when the meat easily falls away from the bone. That’s what braising meat is all about, isn’t it? Choose a heavy pot for this red wine braised duck legs recipe. We think braised duck is best cooked in a dutch oven.

Perfectly spiced, perfectly crisp spiced pecans are one of the most useful little items during the holiday season ~ snack on them, add them to salads, creative party mixes, and all your cheese plates and charcuterie boards. Bring a little jar of spiced pecans to every gathering this season ~ or how about making them your signature gift for everybody on your list. In fact these pecans are such fun to make you’ll be looking for more folks to add to that list!

Green chile mac and cheese, with pheasant. Obviously, you can use chicken or rabbit, or turkey or any other white meat. And actually, shrimp or crawfish tails would be good, too. (I make a mean shrimp mac and cheese.) Or skip the meat. Your call. I like a lot of green chiles in the mac, so I mix both hot and mild ones. If you have just hot ones, it can get a little fierce. As for how you get your roasted green chiles, this is again, pretty much up to you. I will tell you that it matters, though. The difference between chiles roasted over a smoky wood fire and canned ones is night and day, and you’ll taste it. If you are not familiar with roasting green chiles, here’s a useful video for ya. Which green chiles is also up to you. While I won’t actually come to your house and beat you up if you use green bell peppers, I might want to. They’re just not right for green chile mac and cheese. I prefer either poblanos or Anaheims in the off season, since they are readily avai

Versatile shortbread dough can be changed up in countless ways to make different cookies and bars.

Savory herb shortbread crackers are the perfect accompaniment to a glass of wine or your favorite cocktail.

Lemon shortbread is crisp on the outside, buttery soft inside, with a lovely aromatic lemon flavor. This easy elegant dessert literally melts in your mouth!

This would make an indulgent side dish for a holiday dinner but even more wonderful would be this as the main course with a green salad with lots of citrus or vinegar. You need nothing more!

To make one cup of self rising flour that replicates White Lily whisk together well: 1 cup cake flour or all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt

This is a savory quick bread, meant to be served with meals in the same way you’d use regular cornbread. The pumpkin gives this cornbread a nice moist texture and subtle flavor. You won’t get hit over the head with a pumpkin spice vibe.

Would you believe that pure chocolate and a little water whip up into a dense, unadulterated, magically spoon-able mousse? And this one ingredient chocolate mousse is probably the best you’ve ever had ~ it tastes like a whipped truffle! (It’s naturally vegan, too, when you use dairy free chocolate.)