A beautiful and tasty way to serve brie for the holidays. Get tons of inspiration in Sweet Paul Magazine.
Watercress Salad with Blood Orange Vinaigrette
This refreshing salad will brighten even the grayest of days.
Chili & Lemongrass Shrimp
This is just about the tastiest way to eat shrimp!
Lemon Curd Filled Sandwich Cookies
Lemon curd is the perfect compliment to the sweet sugar cookies.
Blue Skies Ahead: A Gin, Meyer Lemon, & Thyme Cocktail
John Bodenschatz of “The Cocktail Potluck” whipped up a fresh spring cocktail just for Sweet Paul readers to greet the season.
Living Herb Wreath
A decorative wreath for your kitchen that you can actually grow fresh herbs in! I love this project, maybe not the most practical one, but really pretty. It's quite easy to make, it just looks complicated.
Cabbage-Dyed Sea Shells
The natural dye made from red cabbage makes sea shells from your beach vacation into stunning decor elements!
I love to give loaves of quick bread as gifts. They’re so easy to make and so obviously homemade, it’s really a perfect combination!
These bite-size donuts are divine. Serve with a shot of strong espresso.
This is the first recipe I ever made. I think I was around seven and I used some leftover puff pastry to make these pizza sticks.
Norwegian Skolebrød Coconut & Custard Filled Buns
This Norwegian treat translates to "school bread". It was my favorite treat that my mormor would put into my lunchbox when I was a boy growing up in Norway.