Hello Friends! It was nearly 10 years ago when I sampled fresh, young garlic for the first time at the farmers market. The garlic purveyor, a stout, sun-kissed man with a thick black mustache (think: Super Mario Bros.) carefully peeled back the white, ...
Friends! Friends! Hello! A quick update (and some BIG, wonderful news): I had a BABY! His name is Luca Wilder Raffa, born on September 10th @ 12:31 PM. We are absolutely in love with our latest bundle of joy and spend the majority of our days staring at ...
Hello Friends! It was nearly 10 years ago when I sampled fresh, young garlic for the first time at the farmers market. The garlic purveyor, a stout, sun-kissed man with a thick black mustache (think: Super Mario Bros.) carefully peeled back the white, waxy leaves to reveal the most plump, ivory colored garlic cloves. This was not the garlic I was used to. The flavor of fresh, young garlic is in a category of its own: light, fragrant and not overpowering. I was told to rub sliced garlic onto a piece of warm, toasted bread and drizzle with olive oil. I added a pinch of flaky sea salt to that suggestion and my mind was blown. How could something so simple, be so good? The success of simple food relies on the quality of your ingredients. While my Easy, Make-Ahead Garlic Bread Recipe requires only 5 ingredients, choose wisely because it makes a difference (I'll give you my top picks). You'll also learn how to make/freeze it ahead of time so you can enjoy warm, buttery, toasted garlic bread any night of the week. It's great for entertaining, too! {Click here for the recipe} Talk soon, Emilie 
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