While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.
We’ve got recipes! From sugar to spices, coffee to chocolate and mangoes to melons, nearly everything we cook contains at least one ingredient from the tropics. If you think chocolate, vanilla, coconut, cinnamon and nutmeg are only for desserts and beverages, you are in for a delicious surprise! Explore our recipe database for fresh and flavorful options for spicing up both daily cuisine and special celebrations. Visit our database regularly as new recipes are posted each week.
These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever you choose to call them, they are a show stopper and are sure to please a crowd!
There’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says “make this” in there. We’ve all been there. I admit that packaged tomato soup and scrambled eggs have gotten me through several moves and writing deadlines. However, award winning cookbook author, Barbara Kafka, has helpful solutions for all kinds of daily culinary dilemmas and her 15 minute pasta solution is brilliant. Made with ingredients you are likely to have around (though I doubt everyone has heavy cream waiting for just the right moment), this pasta recipe is delicious, filling, and with a few additional ingredients, scores as healthy too.
The Mint Julep has long been associated with the south, but is thought to have gotten it’s roots centuries ago in the Arab world, as the Julab. Now it’s most famously associated with the Kentucky Derby. Regardless of where you reside, you can enjoy a Mint Julep in the comfort of your own home, with or without your derby hat.
Mojito Bars are the adult version of their kid friendly cousin, the Lemon Bar, and will jazz up the dessert table at your late summer night party. Cool and tangy they pack a punch and will delight your guests with their flavorful zest!
Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next meal. It is rich, meaty, and delicately flavored. As a result, whether you cook it over a fire, grill it, or prepare it in the oven, the sauce should enhance, not overpower, the salmon.
Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which is a hit with everyone who tries it, is her Tangy Lemon Custard Tart with Pomegranate Gelee. Decorate the top with halved cherries and blueberries and it makes a perfect dessert for the Fourth of July, but don’t be limited to these fruits; use any stone fruits you’d like!
Can we ever have too many recipes using chicken? Amazingly enough, while meat consumption is down, Americans eat about 60 pounds of chicken a year which breaks down to about five pounds a month. So, in my opinion, the answer is no! And, if rotisserie chicken grabbed on the go is your default (and even if it isn’t), it’s time to try something deliciously different. You can prepare the chicken up to two days ahead of time, perfect for entertaining. This also allows the flavors to fully develop.
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.
Risotto, when it’s good, is right up there on my comfort food list. I never had risotto, polenta or gnocchi until I was an adult as pasta was the signature Italian dish where I was growing up. For all I knew, pizza, spaghetti, meatballs, and lasagne were what Italians ate every night.
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson
Courtesy of Weezie Mott
Weezie Mott ran a cooking school in Alameda. She and her husband, lived in Italy for several years and later led European culinary tours for years. When Weezie served me this cake, it was love at first bite. I immediately asked for the recipe and promised my undying loyalty. It’s a little labor intensive, but you will receive so much praise for your effort that you won’t mind in the end.
Saffron has been a coveted spice used by people across many cultures for roughly 3,500 years. A little more than 200 years ago England was the world’s largest producer of saffron, growing it in the loamy soil in Essex County. Interestingly enough, David Smale has revived the art of growing saffron near the village of Saffron Walden. The town’s name was changed to its current moniker during the Middle Ages when saffron was first grown there.
While a chilly winter day complete with snow flurries is thrilling in November or December, by March who needs it, especially a late season blizzard or ice storm! And it isn’t just the weather. Market produce looks tired (except for the kale and cabbage), and finding good lettuce can be a fantasy . While I now live near America’s “salad bowl,” I was born in Cleveland, so I know how winter can drag on and on.
Adapted from David Lebovitz’ Ready for Dessert
In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.
This Caramel Peanut Popcorn has been a family favorite for years. If you grew up loving Cracker Jacks, you’re going to love this crunchy treat. It makes a great gift over the holidays, or is delicious as a light snack any time of the year.
When it comes to good food, Southern Louisiana does not disappoint! Along with a bountiful harvest of seafood and the combination of traditional Southern, Creole and Cajun cooking, they’ve enriched our national cuisine with Jambalaya, Etouffee, Gumbo, Po’Boy’s — and that’s just a few of their long list of specialties.
Just a few weeks ago I’m sure I came across a recipe for Smoked Trout and Endive Salad. It was posted by someone who said she had discovered the recipe in Alice Waters’ American Vegetable Cookbook. It sounded like a great base for a full meal salad. Later, when I attempted to check on the dressing ingredients, I couldn’t find the recipe anywhere, including Alice’s cookbook, which leads me to wonder if I dreamed it.
Food history is always fascinating. It’s like an archeology dig that you can then eat. My mother made Chicken Tetrazzini for dinner when I was growing up and it was a favorite of mine because it was the right kind of cozy on a cold, wet winter night. It’s an ideal recipe to use up leftover roasted or rotisserie chicken (or turkey), which was precisely why I just made it again for the first time in ages. It is also an incredibly wet, dreary February so it served as a useful way to warm my body and spirit as well as warming my kitchen and office thanks to the oven.
It’s hard to imagine anyone who doesn’t like cherry pie. Making it is another story, however, as putting together a good pie crust can be intimidating. I have my mother to thank for having demystified pie crust. Pies were her specialty and her crust was always delicious. Even better, it’s really easy.