Handmade ravioli with a creamy corn, charred poblano chile, and fresh ricotta filling.
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Fresh peach and buttermilk muffins topped with a crumbly cinnamon-brown sugar streusel.
Black peppercorn-crusted rib-eye steaks dotted with caramelized roasted garlic butter.
Center-cut salmon fillets topped with fresh tomato, olive, caper, and basil salsa.
Creamy buttermilk-based ice cream with sweet roasted summer strawberries.
Handmade ricotta, fontina, and parmesan gnudi tossed with fresh green beans, basil pesto, and pea shoots.
Sea salt-rimmed margaritas infused with sweet lemongrass syrup.
Tender grilled flank steaks in a spicy lemongrass, jalapeño, and brown sugar marinade.
Warm baked feta cheese with cherry tomato, kalamata olive, and herb sauce.
Tender white chocolate scones smeared with tangy homemade lemon curd.
Smooth salted caramel sandwiched between two soft fudgy brownie cookies.
Flaky mini almond sablé tartlets filled with chipotle and cinnamon-spiced chocolate pudding.
The classic fillings of the muffuletta sandwich tossed with fusilli pasta.
Charred poblano chile and Monterey Jack queso served with warm corn tortilla chips for dipping.
Savory ground cornmeal waffles drizzled with thick balsamic-infused strawberry sauce.
Ancho chile-rubbed beef brisket tostadas topped with pickled tomatillos and queso fresco.
Dark chocolate cupcakes filled with hazelnut pastry cream and dipped in chocolate ganache.
Toasted ciabatta croutons tossed with cucumber, cherry tomatoes, kalamata olives, and feta cheese.
Sweet raisin-studded sour cream muffins with a cinnamon sugar center and nutty brown sugar streusel.
Smoked mozzarella-stuffed meatballs over tender bucatini pasta and smoky amatriciana sauce.
Smoked sausage, melted manchego, and marinated apples and red onions on rye bread.
Salty pretzel crust with milk chocolate peanut butter filling and a smooth chocolate glaze.
Thick-cut pork chops stuffed with caramelized fennel, reduced balsamic, and fig jam.
Grilled center-cut salmon fillets topped with tart blood orange and caper salsa.
Tender buttermilk muffins baked with apples and a brown sugar-oat crumble.
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