Tags » Chef Nathan Lyon

Crispy Vanilla Meringues

I’ve been making so much ice cream lately that I have quite an excess of egg whites. What to do, what to do, what to do…. 319 more words

Nathan Lyon

Toasted Almonds - Your Way

It’s not a particularly sexy recipe, but it makes a world of difference in terms of taste, texture and freshness when you toast your own nuts (heyyyy-o – who said this post wasn’t sexy?!). 114 more words

Nathan Lyon

O Magazine and Superfoods

What’s that you say? Oh, it’s my recipe for Cinnamon Sweet Potato Purée from my cookbook, Great Food Starts Fresh, in the latest issue of O Magazine! 28 more words

Nathan Lyon

Lamb Burger with Feta Cheese and Olive Tapenade

I love a good burger. Count me in whether  it’s beef, turkey, vegetarian or one of my favorites – lamb. So, for today’s recipe, I present to you my lamb burger. 299 more words

Nathan Lyon

Black Olive Tapenade

There are so many delicious uses for black olive tapenade. I like to smear a bit on top of crostini or  toss with roasted potatoes or mix with a little homemade aioli for a savory spread to slather on sandwiches. 99 more words

Nathan Lyon