I am about to make an embarrassing confession. You’ve probably all heard the idiom, “She can’t even boil an egg.” It is not a compliment. It refers to someone who is a really lousy cook. I’ve never understood it because I am a good cook who has never been able to properly boil an egg. Until now.
GET INSTANT SUCCESS WITH THESE BITE-SIZE APPETIZERS
These new, lactose-free popovers can be baked large to serve in place of bread or in mini muffin tins for appetizers. They each have their own personality, just like our kids.
It's great to make your own muffins, because you know what's in them. In this case only wholesome ingredients and very few calories--160 each to be exact.
This Mexican take on Italian Eggs in Purgatory is a deliciously hellish way to start the day. How deep you want to delve into purgatory is completely up to you.
This started out to be strawberry shortcake. But I never do what's expected. I like raspberries in my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. Whipped cream is great, but wait until you taste it with white chocolate mixed in.
Marinating an inexpensive tough cut of beef–easy. Cooking to the right temperature and carving without mutilating are the real secrets to tender, juicy steaks. The right marinade helps, too.
This salad is delish, but it's the tahini vinaigrette that is amazing. It is so good that it makes a great dip for veggies, too. This dressing will change the way you think about salads. Guaranteed.
Trendy hummus can be made in a rainbow of flavors from beet to spinach. I keep mine simple by substituting buttery limas for the garbanzos, which makes it wonderfully creamy.
"Wow! Risotto!" my vegetarian daughter, Caryn, exclaimed when I set a bowl of finely chopped and roasted cauliflower on the table. "Not exactly," I explained, "unless you want to call this roasted cauliflower risotto."
You won't want to pass up this simple spinach recipe that I guarantee will turn over a new leaf in your spinach cooking repertoire. It has revolutionized cooking plain spinach for me–and you can even make it for crowd.
Crispy, fudgy, salty-sweet, these simple cookies may look ordinary, but wait until you taste them. They are like a potato chip. It's hard to eat just one.
I have a few tricks up my sleeve to make the most stellar stew imaginable. The first one you will thank me for.
How many roles can one mushroom play? How about an excellent hors d'oeuvre, first course, vegetable side dish or vegetarian entree? Vegetables don't get more versatile than this.
A stick of cinnamon, crushed cardamom pods and whole peppercorns add terrific flavor to this golden pilaf. Instead of adding them directly to the rice, tie them up in a piece of cheesecloth, so you can easily remove them once they've added their terrific seasonings to the dish.
Although the D word isn't part of my New Year's vocabulary, this zesty soup is light enough to qualify for one. It is super fast and aside from a poblano chili pepper, you probably have the other ingredients in your fridge or pantry.
You don't need to buy an expensive champagne to make this refreshingly light and effervescent punch.
When I served it at a dinner party recently, not a leaf of arugula was left on a plate. It looks great arranged on individual plates or on a large platter for a buffet.
Each bite of this fragrant tart encapsulates the beauty of Fall and nostalgia of Thanksgiving. Assembling it is a little more complicated than most of my recipes, but if you take it a step at a time, you will have great success.
When my 4 children were in elementary school and I had just begun teaching cooking in my home, I liked to try new recipes on them and their dad for dinner. On this particular week, I was working on a pumpkin soup recipe for a Thanksgiving class.
Toasting cumin seeds in a skillet and then blending them into a smokey vinaigrette makes an unforgettable dressing. Corn, apples, tomatoes and avocados add flavor. Tortilla chips and pepitas add crunch.
