You’ve probably seen versions of baked feta all over the internet lately. The trend is so huge that it can be hard to purchase feta cheese these days! I’ve added my spin to the standard recipe by adding in some chickpeas. I’m also not the biggest fan of feta paired with pasta like many of the recipes call for, so I like to serve it as a standalone hot dish that can be spooned on crusty bread or crackers.
A light and airy chiffon cake with the silkiest rich frosting, perfect for a party! I call this frosting “Almost-French,” because it calls for a whole raw egg. French buttercream usually requires hot simple syrup, but this easy workaround delivers quick and delicious results.
This chicken dish has extra-tender meat, ample vegetables, and a rich, deeply aromatic sauce abundant enough to serve with as much crusty bread as the heart desires. The keys to the layers of flavor are to brown the lardons extremely well in the beginning, season generously and often, and invest in a dry vermouth you would drink on its own over ice or in a cocktail.