It’s the end of the holiday season. You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or,
These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.
Adding a little creme fraiche when you are whipping cream will help to stabilize it. No deflating, leaking or other problems, and no need to
Oat Squares Courtesy of June Pagan Chef June Pagan was legendary in Hollywood circles as she provided the stars with daily meals, glamorous party
One of the pluses about living on the Central California coast is the fresh fish! I live down the street from a couple of
You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and
Many years ago I swore that I would never live where I couldn’t easily get artichokes, asparagus, and avocados. Times have changed and we can
This is one of the most versatile sauces you’ll want in your bag of culinary tricks. You can switch out toasted pecans, walnuts or macadamia
If you are unfamiliar with tagines but enjoy trying new recipes are up for exotic flavors, you are in for a treat. The richness and
Most traditional comfort foods were born from necessity, are steeped in tradition and evoke such strong memories of childhood that no matter how simple, (and
In 2011 I went to Italy with several friends, and we spent a week in Cinque Terra, Sorrento and the Amalfi Coast. As a dedicated
In 2011 I went to Italy and Greece with some dear friends. We had a marvelous time eating our way from one region to the
Whenever I prepare a really good stir-fry or have one at a restaurant or a friend’s home, I’m reminded of how delicious this cooking technique
Fountains of Champagne and chocolate in a room filled with roses and a string quartet may sound like the perfect Valentine fantasy, one best
When I’m exploring an unfamiliar cuisine or planning a trip, and even when I discover a new author, I immerse myself with information in order
Courtesy of David Lebovitz, My Paris Kitchen; Ten Speed Press; 2014 I grew up on apricots, both fresh and dried as well as apricot desserts.
Excerpted from Flavor Flours by Alice Medrich (Artisan Books). Copyright © 2014. Photographs by Leigh Beisch. Chestnut Jam Tart Makes 10 servings Alice says, “A
Viennese Pannetone, is a molded cake filled with currants and only loosely similar to the Italian pannetone, which is a yeasted bread. What I love
© 2021. All Rights Reserved
Designed/Developed by Kat & Mouse
