Monday, December 2, 2013

Made with Love Mondays: Week 12/2/2013


Each week I host Made with Love Mondays as a weekly series to promote, share, and celebrate foods make entirely from scratch. Food without transfats, without preservatives, without food dyes, without high fructose corn syrup. Creative recipes shared by talented foodies. Browse Recipe Index

Blast from the Past Random Feature

MJ's Kitchen: Asparagus, Chorizo and a Soft-Boiled Egg  |  Try Randomizer Again  |  How it Works

NEW From Scratch Recipes

Dan C. Ionescu: Cauliflower Pizza Crust  |  More Featured Recipes

My Little Italian Kitchen: Salmon, Fennel and Orange with Balsamic Reduction  |  More Featured Recipes

Delicieux: Veal Stuffed with Brie and Ham  |  More Featured Recipes

My Food Lab: Radish Parathas with Mint Raita  |  More Featured Recipes

Lori's Culinary Creations: Grilled Flank Steak  |  More Featured Recipes

Don't Burn the Onions: Italian Minestra  |  More Featured Recipes

Recipes from a Pantry: Leftover Turkey Chilli  |  More Featured Recipes

Jagruti's Cooking Odyssey: Sesame Seed Chutney  |  More Featured Recipes

Chocolate Log Blog: Chocolate Chilli Berry Mincemeat  |  More Featured Recipes

Ma Niche: Paska - Eggless Slovak Easter Bread  |  More Featured Recipes

Ma Niche: Brown Sugar-Raisin Bread  |  More Featured Recipes

More From-Scratch Recipes

Share From-Scratch Recipes
Participation Index

Optional Monthly Themes
  • December's theme: From scratch recipes celebrating Holiday Treats
  • January's theme: From scratch recipes featuring Clementines
  • Please note: Themes are intended to provide you with inspiration if you're not sure where to start or what to make. Themes are completely optional and you can share any from-scratch food post that meets the Guiding Principles


  1. Hey Mark. Finally got by to contribute this week. It's been crazy here. Looks like you had another great week for goodies. Thanks for hosting!

  2. It's true, Choclette, it does seem like things come along groups ;) And setting the theme doesn't entirely sway things ;)

  3. Thanks for sharing the biscotti, MJ! I remember when you posted this last year and I'm still fascinated by the pine nuts...