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Winter

  • Flaky cheddar herb biscuits
  • How to make honey tea spoons
  • Honey lemon lavender bars
  • Orange ginger scone with greek yogurt icing
  • Apple walnut red cabbage slaw
  • Rosemary gin and tonic
  • Slow cooker cajun shrimp and corn chowder
  • Oven roasted chicken thighs with fennel and figs
  • The best strawberry gazpacho
  • Spiced vanilla whisky sour
  • Classic clementine pound cake
  • 30 beautiful brunch recipes for your bridal shower
  • Blood orange cream popsicle recipe
  • DIY elderberry gummy bears
  • How to make soft and chewy ginger molasses cookies
  • All natural baked sweet potato chips
  • Immunity supporting thieves herbal honey tea spoons
  • Blood orange Moscow mules
  • Cast iron cottage pie recipe
  • Lemon chamomile bar
  • Spiced pear dark and stormy rum cocktail
  • Fig prosciutto crostini
  • How to make soft and chewy candied ginger
  • White chocolate cranberry macadamia nut cookies

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Wonderful to meet you here! I’m Sarah, the woman behind the apron and camera at frolic and fare. I love to add herbs and edible flowers to everything imaginable, and weave my magic into our meals with intention and purpose. I treasure using whole food ingredients to develop gourmet, garden inspired recipes that you will cherish for years to come. We celebrate traditions in a modern world, making our recipes approachable and enchanting. Thank you for being here, I hope you find what you're looking for.

Learn more about me

What's new in bloom at frolic and fare

  • Rich chocolate rose brownie
  • Cucumber mint gimlet
  • Princess peach frose
  • Blueberry peach cheesecake


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