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

Meyer Lemon Macadamia Nut Tart

I’m not usually a lemon kind of girl. Dessert, to me, is chocolate, chocolate, and more chocolate. Fruit tarts, lemon bars, and fruity crumbles on restaurant menus will always be skipped over in favor of the rich chocolate cakes and caramel custards. Maybe I’m missing out, but I’m never disappointed. To be honest I was...

March Kitchen Challenge: Croissants

It’s easy to stay in your comfort zone, as is true of many areas of life, including in the kitchen. It’s easy to think that trying new and difficult things is setting yourself up for failure. It’s easy to stick with what you know and increase your chances of success. But sometimes the easy way...

Dark Chocolate and Banana Truffles

Chocolate and banana make one amazing combination. And these truffles are no exception, with a silky smooth, creamy center that has just enough banana flavor to be absolutely dreamy but not overpowering. You could even roast or caramelize the bananas first if you wanted more of a bananas-foster-like flavor. And with some rum or brandy?...

Book Signings and San Francisco Sweets

It’s been an exciting two weeks. The book officially released on February 12th, and we celebrated with a TV appearance and book signing at Parnassus Books here in Nashville. Want to see me make some charmingly green (mint chocolate chip) pancakes? Watch the clip. And if you’re in Memphis, Taylor and I will both be...

Vegetarian Lentil and Sweet Potato Empanadas

This recipe didn’t come together easily. I had been meditating on a sort of savory vegetarian empanada recipe for some time now, inspired perhaps by the abundance of sweet potatoes from our CSA this fall that we are (still) trying to use. The lentil/sweet potato/goat cheese combination was there from the beginning, but it wasn’t...