Courtesy of Alice Medrich, Sinfully Easy Delicious Desserts This is a selection from Alice’s book that directs readers to different recipes she has in the book. You will need to…
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…
Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout…
Custards are a special comfort food that kind of fell off our collective radar in the last 30 -40 years, but they really deserve a place at the table. Eaten…
My great aunt Oolie McGoogan, made a simple, delicious shortbread that she learned from her husband Angus’ family. Shortbread was always butter, flour, yellow sugar and a pinch of salt….
There are times when you need to stick to the tradition and there are times you can mess with it. This riff on a New Orleans-style praline recipe produces sweet,…
Print Maple Brunch or Dessert Parfaits Print Recipe ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No…
Having come of age in the 1960s in the San Francisco Bay Area, I experienced the folk music era, mini-skirts, peace marches and lots of good ole’ rock ‘n’ roll….
Adapted from The Food of Morocco, by Paula Wolfert In Morocco as in many Mediterranean countries, the salad course includes a variety of salads, and this lovely salad is…
Chicken With Preserved Lemon, Soft Black Olives and Nigella Seeds Courtesy of Paula Wolfert, The Food of Morocco Paula says, “An absolutely delightful dish from Marrakech, inspired by a recipe…
Densely rich and chocolatey, this gluten-free, dairy-free torte will surpass your expectations. It did mine. It’s perfect for vegans as well as those of us who can’t tolerate gluten or…
This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert. That said, it goes very well with meats, poultry, fish or vegetarian entrees…
Courtesy of David Lebovitz, Ready for Dessert David says that this is not so much pudding consistency, but more like sticky rice. If you would like it thinner, add 1/2…
Pat Sinclair has a long history as a recipe developer and food consultant. She has worked for many high-profile corporations whose products are used by home cooks and bakers. She…
After testing a number of fruit salsas, this one is the best. It holds up well for summer parties, is refreshing, balances spiciness, and goes well on fish, poultry, pork,…
If you are unfamiliar with lassis, they are a traditional Indian yogurt-based beverage designed to refresh and to cool you down. They can be served any time of day or…
By Nicholas Kristoff and Sheryl WuDunn Nicholas Kristoff and his wife, Sheryl WuDunn, are the first married couple to win the Pulitzer Prize for the writing they did on China…
Courtesy of Pat Sinclair, Classic Scandinavian Baking Pat says, “To Scandinavians, “tosca” means a layer of sliced almonds covered with a buttery caramel topping. The tender sponge cake is leavened…
Courtesy of David Lebovitz from Ready for Dessert David says that while the cakes stands well on its own, the apricots poached in Sauternes are so good, that he has…
Adapted from Carolyn Weil’s recipe from The Baker’s Dozen Cookbook Print Bittersweet Chocolate Pudding Pie Print Recipe ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★…
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