recipes – Page 6 – Face by Stace

Jillian Harris Inspired: Roasted Fig & Goat Cheese Tart with Honey‑Thyme Drizzle

Four puff pastry tarts topped with caramelized figs and thyme on a plate

This Roasted Fig & Goat Cheese Tart with Honey‑Thyme Drizzle is the kind of effortless elegance Jillian Harris is known for — simple ingredients styled into something undeniably beautiful. The flaky puff‑pastry base turns golden and crisp in the oven, creating the perfect canvas for creamy goat cheese and jammy roasted figs. As the figsContinue reading “Jillian Harris Inspired: Roasted Fig & Goat Cheese Tart with Honey‑Thyme Drizzle”

Alyssa Rivers (The Recipe Critic) Inspired: Cranberry‑Fig Baked Brie Puff Pastry Appetizer

Baked brie topped with cranberries, figs, walnuts, and rosemary

This Cranberry‑Fig Baked Brie Puff Pastry Appetizer is pure holiday indulgence — warm, glossy, and impossible to resist. A wheel of brie is wrapped in buttery puff pastry, turning molten and creamy as it bakes. Fresh cranberries sautéed in honey add a bright, festive pop, while sliced figs bring a soft, jammy sweetness that feelsContinue reading “Alyssa Rivers (The Recipe Critic) Inspired: Cranberry‑Fig Baked Brie Puff Pastry Appetizer”

Alyssa Rivers (The Recipe Critic) Inspired: Butternut Squash & Sage Quiche with Crispy Pancetta

Butternut squash and bacon quiche with sage, one slice served on spatula

This Butternut Squash & Sage Quiche with Crispy Pancetta is a deeply savoury, restaurant‑worthy dish that brings together autumn comfort and refined flavour. Roasted butternut squash adds natural sweetness and a velvety texture, while pancetta delivers a salty, crispy contrast that anchors the quiche with richness. Shredded Gruyère melts into the custard, creating a glossy,Continue reading “Alyssa Rivers (The Recipe Critic) Inspired: Butternut Squash & Sage Quiche with Crispy Pancetta”

The 1700 Parsnips Cakes: A Winter Classic from England’s Past

Fruit scones with cream beside an open recipe book and fireplace

In the early 18th century, long before modern cookbooks and chefs, English households relied on handwritten recipe books to preserve their culinary knowledge. Among these treasures sits a humble yet striking dish: Parsnops Cakes, recorded around 1700 in an anonymous English receipt book. It’s a recipe that reveals how regular women cooked, improvised and nourishedContinue reading “The 1700 Parsnips Cakes: A Winter Classic from England’s Past”

Fig: Enzyme Renewal Mask

Figs are another forgotten fruit that is bypassed, much like with parsnips that would leave one not think of the beauty benefits it delivers, after all why would one turn to figs when the ever so popular pumpkins, apples, butternut squash enters when Autumn season hits. Figs deliver a natural gentle form of exfoliation andContinue reading “Fig: Enzyme Renewal Mask”

Jillian Harris Inspired: Cranberry‑Leek Mini Quiches with Gruyère

Six savory cranberry and vegetable tarts arranged on a wooden serving board

These Cranberry‑Leek Mini Quiches with Gruyère bring together bright, tart cranberries and buttery sautéed leeks in a warm, custard‑soft bite. The Gruyère melts into the filling, adding a nutty richness that balances the fruit’s sparkle and the leeks’ gentle sweetness. Each mini quiche sits in a flaky pie‑crust shell, creating a perfect contrast between crispContinue reading “Jillian Harris Inspired: Cranberry‑Leek Mini Quiches with Gruyère”