Chocolate Espresso Banana Bread with Cricket Flours

Would you eat a cricket? Or maybe the better question is: Why wouldn't you eat a cricket? Roughly 80% of the world already eats insects, from grasshoppers to centipedes. Scientific studies show that crickets are highly nutritious, able to compete with mainstream meats in supplying protein and amino acids. And their production carries a tiny fraction of the environmental costs of raising traditional livestock: fewer greenhouse gasses, less water use, and virtually no deforestation....

Grapefruit & Fennel Salad

A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce....

French Toast Muffins

Serve these pretty French toast muffins as a starter, as part of the main course, or as a sweet ending to your special gathering. They are easy to make and can be made with most any fresh berry. Assemble before your guests arrive, and place them in the oven to bake right as the guests walk in the door....

Rhubarb Morning Buns

Makes 10–12 For the buns: 1/2 cup warm water 1 tablespoon active dry yeast 1/2 cup plus 1 teaspoon cane sugar, divided 8 ounces unsalted butter, softened 1/2 cup sour cream 1 egg, preferably pasture-raised 3 1/2 cups all-purpose flour 1 cup whole wheat flour 1/2 teaspoon salt For the filling: 2 cups finely diced rhubarb 1/4 cup plus 2 tablespoons cane sugar, divided 1/4 cup water 2 teaspoons cornstarch 4 ounces unsalted butter, softened 1/4 cup brown sugar seeds from 1 vanilla bean pinch of salt For the topping: 1 egg, preferably pasture-raised 3 tablespoons water 1 cup chopped rhubarb 1/2 cup water 1/2 cup cane sugar Steps For the buns: Stir together the warm water, yeast, and 1 teaspoon of cane sugar. Let sit in a warm spot until bubbly, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine...

Strawberry Chamomile Bellini

As your guests arrive, hand them a refreshing champagne cocktail, made with fresh strawberries and a whisper of chamomile, the perfect starter to your spring gathering....

Parsnip Pancakes

You could call these latkes, rosti, or fritters too. Appropriate served alongside sliced brisket or with a poached egg and a side of sausage, these crispy-edged pancakes are pleasingly creamy in the middle, thanks in part to Gruyere cheese, an egg, and a glug of cream, which hold them together. Makes about 12 pancakes, to serve 4 to 6 Start to finish: about 45 minutes Recipe: 4 cups loosely packed, grated parsnips (about 3 large) 1 small onion, thinly sliced or grated 2 ounces Gruyere cheese, grated (about 1/2 cup) 1 clove garlic, finely minced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2/3 cup heavy cream 1 egg 2 tablespoons coarsely chopped fresh thyme 4 teaspoons all-purpose flour 1 tablespoon olive oil plus more as needed Use your hands to toss together...

Lavender Lemon Posset with a Lavender Hazelnut Crumb

Until the First World War, when rising land prices and lack of manpower ravaged the industry, South West London was famous for its vast fields of lavender. Lavender had been used for centuries in England as a perfume, a medicinal herb, and in cooking, and both Queen Elizabeth I and Queen Victoria were fans. So it seemed appropriate to include lavender in a posset, an old English dessert in which cream is heated and then slightly curdled with acid, in the form of citrus juice or wine, so that it sets....

Barley Pancakes

From The New Bread Basket by Amy Halloran....