Just in time for Easter and Passover comes this lovely Spring fruit salad that is gently sweetened, lightly spicy and slightly sophisticated.
Can a soup with 6 super greens taste super good? It only takes a couple of secret ingredients to put it over the top.
For me, a good slice of bread must have a crispy crust with a soft, tender inside. That is exactly the type of crust I get with my cast-iron skillet when I make pizza in it—an amazing crust that is crispy, doughy and still thin.
Not much to say about this creation, except that for a person who is known for giving detailed recipes, in this one, I leave everything up to you. It is pretty tough to screw up a grilled cheese sandwich right?
My reason for choosing to blog these cookies is because the one ingredient that people haven’t gone crazy about hoarding (at last near me in Northern CA) is eggs——and chocolate chips and cocoa powder are hopefully in your pantry.
I never knew what comfort foods truly meant until we became house bound by the coronavirus pandemic. Not wanting to venture out to the market (I am very high in the high risk group), I began scouring my fridge, freezer and pantry to see what I could make that might lift Karl’s and my spirits.
Quinoa (pronounced KEEN-WAH) is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids. Another plus: it cooks much more quickly than most grains.
Chicken Cacciatore also called Italian hunter’s stew is a terrific dish to make ahead, bring to a party or serve for a casual dinner. I like to entertain with it by serving it right from the pot on my stove.
One pot to make the sauce and then add the spaghetti to the pot and cook it right in the sauce. Pretty cool. Especially when the pasta absorbs all the sauce and tastes so rich and yummy.
I hope I am still in time for you to bake these delicious gingerbread cookies for the holidays. They absolutely shout Christmas with their pungent ginger, cinnamon and molasses flavors.
Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon.
Let me begin with a disclaimer. This recipe comes from the New York Times and is so popular that someone has awarded it the Pullet-zer prize.
Moist, dense banana bread swirled throughout with fudgy ribbons of Nutella—you got that right—it’s a wow!
Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness.
Easiest most delish crisp you will ever taste—or make. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not.
I can’t decide whether this, fruity, boozy next-level margarita should be called sweet or savory. It definitely blurs the line, because it lies smack dab in the middle.
A good friend who comes over often for dinner says that although he’s eaten many great meals at my home, this is the best yet.
With this sophisticated, beautiful dessert you’re getting three phenomenal recipes for the price of one. And, seeing as they are all free, this may be the bargain of the year.
Eggplant doesn’t get better than this. It is so good, it almost tastes like it’s candied.
Truly, you can make delightfully crunchy pickles in 15 minutes and they will keep for weeks when submerged in the brine.