From Bon AppétitLimoncello-Mint Champagne CocktailRecipe NotesUse a sharp vegetable peeler to remove the lemon peel without including the bitter white pith.
Use a sharp vegetable peeler to remove the lemon peel without including the bitter white pith.
Ingredients
1/4 cup mint leaves
1/4 cup limoncello
2 tablespoons granulated sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
About 1 cup chilled Champagne, or sparkling wine
Directions
Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds.
Strain into small cup; discard solids.
Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar.
Divide limoncello mixture and lemon juice between flutes. Top with Champagne.
From Katie SweeneyRoast Salmon With HerbsIngredients4 medium-sized yukon gold potatoes, chopped into bite-sized cubes
10 cloves of garlic
Olive oil
Salt and freshly ground black pepper
1 bunch of asparagus, cut on the bias into 1-inch pieces
4 salmon fillets
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
1/4 cup green onions, finely chopped
1/3 cup white wine
Directions
Preheat the oven to 400°F.
4 medium-sized yukon gold potatoes, chopped into bite-sized cubes
10 cloves of garlic
Olive oil
Salt and freshly ground black pepper
1 bunch of asparagus, cut on the bias into 1-inch pieces
4 salmon fillets
1/4 cup parsley, finely chopped
1/4 cup dill, finely chopped
1/4 cup green onions, finely chopped
1/3 cup white wine
Directions
Preheat the oven to 400°F. Place the potatoes and garlic in a large bowl. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Transfer to a large roasting pan and make sure the potatoes are in an even layer.
Place the roasting pan in the oven and bake for 20 minutes.
Remove the pan from the oven and sprinkle the asparagus over the potatoes. Season with more salt and pepper and toss everything together to coat. Cook the potatoes and asparagus for 15 minutes.
Meanwhile, rub the salmon fillets with a little bit of olive oil and season on both sides with salt and pepper. In a small bowl, combine the parsley, dill, and green onions.
Remove the pan from the oven and nestle the salmon on top of the potatoes and asparagus. Evenly cover the salmon with the herb and green onion mixture. Drizzle the white wine over the herbs and salmon.
Return the pan to the oven and cook for 12-15 minutes more, until the salmon is pink and cooked through. Enjoy immediately.
In January, a San Francisco place called Sushirrito opened, and there's been a line around the corner ever since. The concept is remarkably straightforward: wrap raw fish, vegetables, and other accoutrements in a giant sheet of rice-covered seaweed, and eat it like you would a burrito. The idea is so simple you'd think someone would've thought of it long ago.
Of course, the backlash has rolled in, too. "How is it different from an uncut sushi roll?" a friend asked. "I don't know . . . it seems too weird," another picky eater told me. What do you think of the idea? Is it brilliant, or totally ridiculous?
If you've never had a pavlova, a delicious dessert made with meringue, whipped cream, and fresh fruit, you've got to make one this weekend. Seriously, this is one special dessert! I've recently introduced it to my parents and friends and they were blown away by its scrumptiousness. Don't be intimidated by the meringue; it may sound fancy, but it's simply egg whites mixed with sugar. It can be made in advance, but the whipped cream and fruit is best prepared just before serving. Feel free to use your favorite combination of fruit for the topping; everything from strawberries to mangoes work wonderfully. Ready for the recipe?
Adapted from Chicken and Egg by Janice ColePavlova With BerriesIngredientsMeringue
4 egg whites
Pinch of salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sugar
Berries
3/4 pint strawberries, hulled and quartered
1 cup raspberries
2 tablespoons sugar
2 tablespoons orange liqueur
Whipped cream
1 1/2 cups heavy whipping cream
2 tablespoons sugar
Directions
To make the meringue: Preheat the oven to 300°F.
Meringue
4 egg whites
Pinch of salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup sugar Berries
3/4 pint strawberries, hulled and quartered
1 cup raspberries
2 tablespoons sugar
2 tablespoons orange liqueur Whipped cream
1 1/2 cups heavy whipping cream
2 tablespoons sugar
Directions
To make the meringue: Preheat the oven to 300°F. Line a baking sheet with parchment paper. With a pencil, draw an 8-inch circle in the center of the parchment paper, using a bowl as a guide. Turn the parchment paper over so the outline of the circle shows through but won't touch the meringue.
Beat the egg whites with the salt in a large bowl with an electric mixer at medium-high speed until soft peaks form.
Beat in the cornstarch, lemon juice, and vanilla and continue beating until firm peaks form. With the mixer running, very slowly beat in the sugar (this should take about 1 to 1 1/2 minutes).
Continue beating until the egg whites are stiff and glossy and the sugar has dissolved.
Pile the meringue in the center of the parchment circle and spread to the edges of the circle (it will puff and expand as it bakes to about 10 inches in diameter). Gently smooth the top and sides of the meringue.
Bake for 45-50 minutes or until the meringue is firm on the outside. Slide the meringue and parchment paper onto a wire rack and cool completely. Gently peel off the parchment paper.
Meanwhile combine the strawberries, sugar, and orange liqueur in a large bowl. Let sit at room temperature for 30 minutes.
Pour the cream and sugar into a mixing bowl and beat at high speed until soft thick peaks form.
To assemble, pile the whipped cream over the meringue. Top with the strawberries. Enjoy immediately.
Serves 8-10.
Make ahead: The meringue can be baked up to two days ahead of time and stored in an airtight container, To keep the meringue as crisp as possible, assemble the dessert right before serving.
What’s important to you in your life? What do your personal choices say about you? This series of videos features people who have been inspired and are using their lives to inspire others. It’s brought to you by Starbucks, who’d like to remind you that you have more than 87,000 personal espresso drink choices to choose from. (Yes, a drink choice is pretty trivial compared to the bigger stuff in life, but it’s nice to have a little variety.)
Samantha Shelton is one beautiful daydreamer! Her musical love affair took off while harmonizing from the backseat of her parents’ VW van and grew steadily through the influence of old-time crooners. Today, the songstress infuses her modern lyrics with whimsical melodies and musical styling from an era gone by. Take a listen, and be transported to your own daydream with her sweet and salty tunes.
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In January, a San Francisco place called 
If you've never had a pavlova, a delicious dessert made with meringue, whipped cream, and fresh fruit, you've got to make one this weekend. Seriously, this is one special dessert! I've recently introduced it to my parents and friends and they were blown away by its scrumptiousness. Don't be intimidated by the meringue; it may sound fancy, but it's simply egg whites mixed with sugar. It can be made in advance, but the whipped cream and fruit is best prepared just before serving. Feel free to use your favorite combination of fruit for the topping; everything from strawberries to mangoes work wonderfully. 
