Squid Ink Pasta with Mushrooms

Squid Ink Pasta with Mushrooms

By: Aran Goyoaga of Canelle Et Vanille

Squid ink (sometimes sold as cuttlefish ink) is usually found in fish markets or Mediterranean/Italian/Spanish specialty shops. It has a bit of a briny, sea taste, not too salty and definitely not as deep as anchovies. It’s definitely something you should try if you haven’t yet.

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Winter Squash Salad Recipe

Winter Squash Salad

By: Aran Goyoaga of Canelle Et Vanille

Having a pot of beans on the stove or pre-made beans in the fridge is always a timesaver. They’re so quick to turn into salads or added protein for any dish, especially in winter months when all I crave are warm dishes.

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Chocolate Chunk Hazelnut Meringues

Chocolate Chunk Hazelnut Meringues

By: Aran Goyoaga of Canelle Et Vanille

My grandparents owned and operated a pastry shop in the Basque Country where I grew up. I spent all my time there as a kid and watched them make meringues time after time.

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Fish soup with fennel, leek and potato

Fish Soup with Fennel, Leek and Potato

By: Aran Goyoaga of Canelle Et Vanille

I grew up in the Basque Country in Northern Spain, nestled between the Atlantic coast and the Pyrenees Mountains. Fish soup was a recipe my mom cooked in both the winter and summer, and I’m so excited to share a modern twist on this classic dish!

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Pistachio, Vanilla and Chocolate Crunch Semifreddo

Pistachio, Vanilla and Chocolate Crunch Semifreddo

By: Aran Goyoaga of Canelle Et Vanille

Semifreddo is a classic dessert of egg custard lightened with whipped cream that I grew up eating around holidays. It has a similar consistency of frozen custard and is very easy to make, despite its fancy nomenclature.

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