Here is a terrific spring dessert to top off your Passover Seder or Easter feast. It is so light and airy that if it isn't topped with a luscious raspberry sauce, it might float right off the plate.
When nectarines and peaches are so perfect that you can smell their heady perfume and luxuriate in their fresh nectar as it dribbles down your chin, turn them into this glorious summer pie.
Smear salad plates with tahini dressing, top with thinly shaved raw beets, carrots, radishes and leafy greens and enjoy a unique, fresh, crisp and colorful salad. Of course you'll scrape your plate clean.
Vietnamese Shaking Beef recipe, like all quick stir fries, is easy once you have assembled the ingredients. And this recipe takes few, compared to most stir fries.
One and one-half pounds of semi-sweet chocolate churned into 12 ginormous, crunchy, chewy, nutty chocolatey cookies is pretty radical to me.
I call this banana bread, which comes from Marion Cunningham, the best, because it truly is. Your bananas must be very ripe. I have a trick.
I don't cook Chinese food often, but when I do, I make these fabulous shrimp. The good news is that the sauce is made with ingredients you most likely have on hand, with the exception of Shaoxing wine, which once you buy it, keeps in the fridge indefinitely. These are so easy to stir-fry that they make a quick family meal, but they are special enough for friends.
I didn't just test these once. Or even twice. Or even thrice. Sum it up to say that I had muffins as hard as hockey pucks, as dense as tennis balls and as palatable as styrofoam cups all over my kitchen before I hit Passover perfection.
A rainbow of spring veggies for your Easter or Passover plate. Bouquet of Baked Spring Vegetables. Prep them, bake them and serve them all in one casserole. It doesn't get easier than this.
Scarlett onions, crimson peppers, orange carrots, emerald asparagus and yellow and green squash bake into a rainbow of colors on your plate. They are the perfect veggies to go with your Easter ham or Passover brisket.
When my dear friend and award winning baking book author, Flo Braker, passed away, the Bakers Dozen* group I belong to suggested each of its members bring one of Flo's pastries to our meeting as a tribute.
I baked the exact same cookie twice making only one change--I used 2 different cocoas. Check out the recipe to find out how changing only one ingredient gave me two very different results.
It isn't often my guests rate my entree, but they gave this one an eleven. I give it a twelve for its taste, texture, ease of preparation and serving. No cooking technique beats roasting in parchment.
A terrific dinner to warm up those chilly winter nights. It cooks for less than 35 minutes and is guaranteed to help toss away those dreary winter doldroms.
Just in time for the holidays. A homey gingerbread cake dressed up with caramelized pears around the top. Along with a secret to ensure the pears come out on the cake instead of sticking to the pan.
If you think of turkey breasts as dry meat that needs gobs of gravy, you probably wouldn't think of roasting a whole breast. But after trying a slew of different brines, I've finally found a mixture that actually makes the meat moist; plus, it gives it fabulous flavor. A rolled breast with no bones is also a no brainer to carve and very low in fat. Hopefully I've convinced you to try it.
Brined turkey breast (see Meats) with sauce and Corn Stuffing Muffins.
When I finally finalized my turkey breast recipe, I didn't want to mask the meat with traditional gravy. So I came up with this sweet and tangy cranberry sauce. In looks it resembles regular cranberry sauce, but it is warmer, thinner and has more layers of flavor.
The trick is to make it any time you like, up to 3 days ahead, and finish it right before serving. The sauce keeps getting thicker and thicker as it sits, which isn't a problem because right before serving, you thin it out with port wine and Balsamic. You want a definite kick from the vinegar as your final taste.
WARM PORT, CRANBERRY, ORANGE SAUCE
12 ounces fresh cranberries
Zest and juice from 2 oranges (about ½ cup juice)
3/4 cup chicken stock
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup port wine, tawny preferred
2 to 3 tablespoons balsamic vinegar, to taste
1. In a medium saucepan, combine cranberries, orange zest and juice, stock, sugar and salt. Bring to a boil over high heat.
2. Reduce heat to medium and cook until berries pop. Lightly smash them against side of pan to break them up.
To make ahead: Sauce may be refrigerated up to 3 days. Reheat before cont
3. Just before serving, stir port and 2 tablespoons vinegar into heated sauce. Heat just until hot and taste. Do not allow to boil. If desired, stir in more vinegar. The sauce should taste sweet and tart.
Makes 6 servings.
Baking stuffing in muffin cups has many advantages. These are universally popular, because it seems everyone likes cornbread. Here are several other advantages:
Find out how I made breakfast for 28 people in San Francisco and took it with me to Venice Italy.
Read on to learn how I gave Meals on Wheels new meaning.
Making chutney may not be on your bucket list, but if you taste this version, you will want to make it.
Bake this awesome apple cake for the High Holidays and it will guarantee your reputation as a great baker for the entire year. P.S. You don't need to be Jewish to enjoy it!