Bijouxs is serving up Bobotie, don’t you just love the name? Perfect for fall entertaining the grown-up crowd, this South African savory meat pie reflects a melting pot of cultures and spices, resulting in a dish both rich in flavor and in history. A little jewel to spice up your fall and holiday baking. Continue reading Bobotie
For every dozen eggs there are at least two-dozen ways to hard boil an egg – Bijouxs has tried them all. Settling in now with what I call Hardly Boiled Eggs, a cooking method that produces tasty, beautiful little jewels – a little bit of Bijouxs Basics. Continue reading Bijouxs Bits: Hardly Boiled Eggs
You can never to be too rich or thin – well, only if you happen to be tall, beautiful, thin spring asparagus, draped in a rich Café de Paris hollandaise sauce and sprinkled with emerald jewels of fresh tarragon. The beautiful fashion of food, Bijouxs style. Continue reading High Society Asparagus
Every woman has a little black dress. The little black dress is a dress you can count on, reaching for it ensures you will look and feel great. The little black dress is versatile, it can be dressed up or down, in fact, you may even choose to make some minor alterations to make it your own, creating a dress that fits you well. The little black dress is a classic, yet it is always updated to reflect the times in which we live. Bijouxs has a recipe of sorts based on the little black dress. Continue reading Bijouxs Bits: The Little Black Dress
The “deviled” is in the details, well at least for the Bijouxs take on what to do with all those left over Easter eggs, or just to create a little deviled egg-centricity anytime. Here’s how to create your own little jewels. Continue reading Bijouxs Bits: Deviled Eggs
Purchase all our Cookbooks in our SHOP learn more»
For more info on photography & design services learn more»
