Love and Olive Oil - Eat to Live. Cook to Love.

Stuffed Portobello with Balsamic Glaze

We made these after I ordered something similar at a local restaurant (like many of our dishes, we enjoy something so much that we do our best to copy it at home). We basically stuffed a portobello mushroom cap with some of our favorite things, including goat cheese, Parmesan, sundried tomato, and artichoke hearts. All...

Nashville’s own Willy Wonka + a Giveaway!

Buying local seems to be a trend lately. And I think that’s weird, it shouldn’t be trendy to support those in your community. It should be second nature. We’re getting there. But there is something that makes me giddy about a local business that truly rocks. It’s a hard feeling to describe, but the fact...

Chocolate Balsamic Raspberry Cupcakes

These cupcakes were inspired by a truffle, found at our local chocolate shop. It’s one of my favorites, and for some time now I’ve been curious as to how it’d fare in cupcake form. The final result was rich and delicious, with just a hint of tang from the balsamic vinegar. The frosting turned out...

Pumpkin Ravioli

I have hereby done battle with pasta dough, and I have to say the pasta dough won. Or, at least, the first time it did. This recipe ended up making so much filling that we had it two nights in a row, but on the second night I scrapped the semolina-based pasta dough the recipe...

Black Pearl Cupcakes

So I had this idea. Inspired by a cake recipe that used one of the most interesting combination of flavors I’ve seen. Called the “Black Pearl,” this particular cake featured chocolate laced with wasabi and ginger, and sprinkled with black sesame seeds. I couldn’t get it out of my head. And you know what happens...