Elle Republic

Buttermilk Red Currant Muffins. Because I absolutely love red currants. Native to Asia and Western Europe, these little gems were thought to be among the original foods consumed by the Palaeolithic people. Yes, they've been around forever! Being a fan of tart fruits and berries, I don't actually recall seeing currants all that often in my years of living Vancouver. Or perhaps I was blind to them. Whatever the case,...

These muffins are bursting with blueberries and lemon flavor! The great thing about this recipe is that you can easily use the batter to make blueberry, raspberry or mango lemon muffins. All delicious! This fabulous recipe uses whole wheat pastry flour, which gives you the whole wheat without weighing the muffins down. Whole wheat pastry flour is milled to a very fine texture and is also lower in protein and...

French cucumber salad with crème fraîche and fresh dill. Mmmm, it reeks of summer. One of the best smells of summer is fresh dill. And why not add the fresh watery crunch of cucumber. Perfect for a hot summer day. Crème fraîche adds a creamy richness with a hint of tang to this crispy and refreshing cucumber salad. Serve it on it's own as an elegant side dish with hearty...

Lemon and parsley couscous makes for a quick and easy side or a refreshing afternoon meal. It's the perfect way make use of fresh and abundant herbs during the summer months and allows you to make something light but still substantially filling enough without enough without having to spend a lot of time in the kitchen. I love that all is required is boiling a kettle of water, pouring...

Summer may be here but I’m not ready to give up some of that good ol’ comfort food. I may love my salads above all, but sometimes you just need to give into those cravings and enjoy a big plate of pasta. This time I thought I’d step it up a notch – the result, tender lamb filet in a creamy peppercorn sauce. Pretty swanky, pretty delish. I ate something...

My favorite Schwaber was traveling in South Germany this week, and so upon returning I thought I would surprise him by keeping that South Germany feeling going (North Italy as he calls it) by presenting him with homemade "Wurstsalat". Common in southern Germany, it's one of those dishes you often see served in beer gardens, usually with a slice of dark brown rye bread and a 1 liter (Maß) mug...