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.
When I attend parties, especially in the autumn and winter, I’m always drawn to the fresh from the oven appetizers. You too? Sure, the cheese, fruits and nuts platter is a draw and the dessert platter is a must-check, but the multi-sensory appeal of something meltingly warm, especially when it’s chilly, is always welcome. I can assure you, these divine Savory Cheese Cookies will be a hit!
Whenever I think about holiday baking, Russian Tea Cakes (aka Mexican Wedding Cookies) are at the forefront of my mind. What’s not to love about the buttery, crumbly deliciousness of these cookies. with their fragrant toasted nuts and powdered sugar spilling everywhere? Okay, the powdered sugar part can be annoying. What I do love about these cookies is that they’re pretty much popular worldwide with essentially the same ingredients though some come with a few special touches.
I recently found a unique version of these cookies in Sunset Magazine. Created by Yigit Pura of “Tout Sweet Patisserie,” they are noted for their extreme crispness and toasty-brown butter flavor. I also like that they’re made with vanilla bean paste. The recipe calls for 1 tablespoon cognac or brandy. Prefer a different alcohol or want to substitute a liqueur? Why not? And, if you don’t want alcohol, you can substitute milk.
Yigit suggests creating cookies 1-1/2 tablespoons each. I personally prefer these cookies smaller because the powdered sugar can be overwhelming with big cookies. Just like the alcohol used, you get to decide on the size you’d like to make the cookies. Just remember to adjust the bake time accordingly.
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover. Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”
Courtesy of Janet Sawyer, Little Pod, UK
Chocolate and Beet Fudge Cake may sound off-putting but, in fact, the beets provide moisture, sweetness and some heft to the cake but the cake doesn’t taste at all like beets. Chocolate wins the honors here, so you want to use good quality chocolate when making this rich cake. It’s truly a delicious recipe that Janet served for the first anniversary party for Little Pod, our “sister” vanilla company, which was held at the Chelsea Physic Gardens in London.
I love to peruse the farmers market each week to see what’s just come in and stock up when it’s last call on something I don’t want to leave. Late summer and early autumn are an especially interesting time. A wealth of squashes and tomatoes, pears and apples are demanding attention but there are also late peaches, plums and berries that will soon be gone. What are we supposed to do; buy it all? When I went last week, I’d been thinking about what a squash salad would look like. Butternut always comes to mind, but I wanted something different. Standing in front of the Delicata squashes, my mind said, YES. Then a vendor gifted me two Asian pears. Perfect combination. And then I thought radicchio. The combination of colors, and the slight bitterness of the radicchio would complement the sweet squash and pears. Welcome Vanilla Scented Delicata Squash and Asian Pear Salad!
Cha-Ya is an exceptional vegetarian Japanese restaurant in San Francisco that I love to visit when I’m in the city. The problem is I rarely get to San Francisco, so I’ve re-created some of their recipes to enjoy at home. Japanese Soba Noodle and Vegetable Salad is bright, fresh, filling and delicious. It also bridges the seasons well. I especially enjoy it in the spring when asparagus and fava beans are coming in, or in the autumn when nights are cooler and I want something more hearty than a greens-based salad. Use whatever vegetables you like based on the season and availability.
Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked Pumpkin Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.
After a summer filled with luscious stone fruits, every kind of berry imaginable, and even beverages, ice creams and sorbets made with summer fruits, you’d think I’d be ready to embrace the autumn harvest filled with pears, apples, persimmons and more. I love autumn fruits and squash and heritage tomatoes. But I don’t want to let go of the peaches and berries until the last possible minute. Fortunately, there’s the Autumn Flame peach to help ease the pain. They’re a late, freestone peach bred to carry us through September and into early October. They’re a semi-firm, sweet peach with low acidity but enough character and body to use in fruit salads, for eating out-of-hand, for baking and for canning or freezing. Autumn Flames have a dark, rich blush, are easy to use as they’re freestone and they hold their shape when cooked. My lead-in to Rum and Vanilla Poached Peaches!
This is a salad with autumn and winter written all over it. As the days grow shorter and the weather turns colder this salad has the heft to fill you up as a main dish and it doesn’t require lettuce unless you want it to. You can make it ahead of time and serve it chilled or room temperature or make and eat it when it’s slightly warm. Add a cup of soup and dinner is solved. It travels well and doesn’t wilt — perfect for work or a potluck. You can use leftover Thanksgiving turkey, instead of smoked turkey, or use some of each as the smoked turkey flavor makes the salad pop. It keeps well in the fridge and the Honey Mustard Dressing is addictive. Couscous takes just minutes to cook, you can shell the pistachios while watching Netflix and throw the last ingredients together in 15 minutes.
Does anyone ever really get tired of homemade cookies? Whether it’s a broken heart, a badly stubbed toe, a big disappointment or a bad day at school or work, a couple of cookies with milk, coffee or tea, can make things right again, or at least, a lot better. And, let’s face it: chocolate is a near miracle ingredient for almost everyone. So, when I saw this recipe for Chocolate Whoppers, I knew I had to bake and share it. Thank you, Donna Maurillo for posting this very chocolatey deliciousness in our local paper!
As a big fan of Mediterranean food, I’m always excited when I find a new recipe or see a recipe that I can tweak to taste. I found the original version of this Moroccan Lamb Tajine in the New York Times but have I have adapted it considerably. I have to say that it has become a signature dish to serve for friends who love lamb.
While pasta won’t cure all the world’s woes, it’s reliable comfort food on a rainy, bluesie, day. This recipe’s not all about carbs thanks to the zoodles (zucchini noodles for the uninitiated). But what about the bacon, you might ask? It’s turkey bacon — lean but full of flavor. If you don’t do bacon, no problem. This dish more than holds its own thanks to the saffron cream sauce!
It’s the time of year when writers wax eloquent about memories of ice cream trucks, bells jingling, and kids rushing from their homes for a sweet, icy indulgence like a multi-colored popsicle or an ice cream sandwich to fight off the humid heat. After getting brain freeze, the next step was playing in the sprinklers or the opened fire hydrant before being called in for dinner. Were there ice cream trucks in your childhood?
Is it even possible to have too many salad recipes? Possibly if you hate fruits and vegetables, but then you wouldn’t be reading this recipe, right? The options are limitless, especially if you’re willing to experiment. So when I read a recipe featuring only sugar snap peas, I paid attention. They grow well on the California Coast, so we eat them with dips, cut into chunks in salads, and of course a stir fry, but it never occurred to me to use them as a single ingredient salad.
A week ago a friend gifted me some wild-caught albacore. How could I say no? I wanted to create something special that would highlight the character and flavor of the fish, while at the same time, keeping it moist and tender. I had just picked up a 2 pound package of multicolored cherry and pear-shaped tomatoes, that I wanted to include. I had also painstakingly shelled, par-boiled, and removed the skins off of almost two pounds of fava beans the day before. Clearly, they were destined for this dish.
Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it 
would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.
If you’re reading this post in May, read on. You are at the welcoming end of the new season and the recipe I located is great. If you’re reading this in late September, this is the recipe to use with the last of the season’s berries.
Can you imagine warm shortcakes filled with juicy berries and whipped cream (or Greek yogurt if you must) for breakfast? This is what got me through a lot of cookbooks and ultimately led me online where I scored. The winning shortcake? Made by James Beard’s mother!
Here’s the surprise: James Beard wrote over twenty cookbooks but never included his mother’s recipe. However, he did confide in his friend, Larry Forgione that, “There can never be a better dessert, only fancier.” Forgione ended up with the recipe, included it in his book, An American Place (Morrow, 1996), and it was a hit.
If you enjoy good food and love to cook or bake, you’ll understand how excited I get when I discover a must-make recipe, sample a tropical fruit I’ve never heard of (longon and guanabana are two that caught my breath!) or have an exceptional meal that features a memorable entree. It kind of evokes the feeling of being a little richer or at least culturally richer if not financially.
Spring weather is so fickle. Balmy and beautiful one day, windy and wild the next. But here on the California Coast, the organic strawberries are being picked on our local farms and are oh, so welcome, and begging to be included in dessert.
When I think spring and summer cakes, I think angel food, sponge or chiffon. Light, airy, the perfect foil for berries and other summer fruits. I decided on chiffon.
My friend and colleague Shirley Corriher, has this to say about chiffon cakes in her book, BakeWise :
If you’re looking for a perfect brunch recipe to serve for Mother’s Day, a special birthday, or are hosting guests, this recipe from the Headlands Inn in Mendocino, CA will surpass everyone’s expectations. Even the presentation creates a “Wow” response. First, a few words about the Headlands Inn and how we were served this beautiful breakfast.
