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

April Kitchen Challenge Results: Macarons

You guys. I was seriously worried I was going to fail my own challenge. Is that even allowed? I’ve made 6 batches since I first announced this month’s kitchen challenge. Batch #1 (just a small test batch) was surprisingly successful. I’ll chalk it up to beginners luck. Last weekend’s attempts, though, were disastrous. Frustrating. Infuriating....

Anolon Nouvelle Copper Sauté Pan Giveaway

Good cookware is a gift, especially for someone who is in the kitchen on a daily basis. During our early years cooking together, we went through cheap nonstick pans like they were disposable. Sure they only cost $20 from mega mart, but when you have to buy a new one every year because the finish...

Hibiscus Flower Enchiladas

Let’s just go ahead and call this what it is, ok? Hibiscus week. Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible...

Hibiscus Mango Sorbet

When life gives you mangoes… Lots of gorgeously golden, sweet and juicy mangoes… Make sorbet. Clearly. In what could only be described as kismet, I also happened to have a large quantity of dried hibiscus flowers on hand (the original purpose for which I will share later this week). It was all I could do...

Thai Red Duck Curry

A long, long time ago in a place far, far away (a.k.a. back when we were in college), there was a Thai restaurant that we loved. Nestled in the corner of a strip mall next to a Ross and a JoAnn fabrics, it wasn’t exactly prime real estate. But that restaurant served some of the...

Chocolate & Nutella Rockslide Bars

You might remember the avalanche bars I made a while back… I certainly haven’t forgotten them. And I’ve always thought a chocolate & Nutella version would be simply smashing. I even decided to call them Rockslide Bars (the darker counterpart of the creamy white Avalanche bars) long before I ever made them. The original recipe...