This wild rice crusted trout with maple blueberries is a perfect dish for highlighting midwestern ingredients.
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Cookbook Club: The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley
The Sioux Chef’s Indigenous Kitchen is April’s cookbook club pick of the month! I cannot wait to dive into this one and share some of the beautiful recipes with you all from its pages. Be sure to purchase or check out the book from your library if you want to cook along with me!
Read MoreCookbook Club: XL Gougéres
This recipe for XL Gougéres from Rebekah Peppler’s book À Table are a beautiful way to kick off a dinner party. They pair well with cocktails and can be made ahead!
Read MoreCookbook Club: Paris x New York
The first featured recipe for this month’s Cookbook Club is the Paris x New York cocktail from Rebekah Peppler’s book, À Table. It is a beautiful digestif to serve after your next meal!
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Cookbook Club: À Table by Rebekah Peppler
March’s cookbook club features À Table by Rebekah Peppler. Her lovely take on French food and entertaining are, I think, exactly what we all need right now to help us gather friends and family around meals that encourage lingering conversation, nourished souls, and connection.
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Cookbook Club: Montego Bay Rum Cake
A boozy rum cake (and I do mean boozy) from The Rise Cookbook by Marcus Samuelsson is beautiful. From the process of making the airy batter to spreading the pillowy whipped cream over the top, this cake is a wonderful journey of smells and flavors that will wow your (ADULTS ONLY) guests.
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