This started out to be strawberry shortcake. But I never do what's expected. I like raspberries in my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. Whipped cream is great, but wait until you taste it with white chocolate mixed in.
Marinating an inexpensive tough cut of beef–easy. Cooking to the right temperature and carving without mutilating are the real secrets to tender, juicy steaks. The right marinade helps, too.
This salad is delish, but it's the tahini vinaigrette that is amazing. It is so good that it makes a great dip for veggies, too. This dressing will change the way you think about salads. Guaranteed.
Trendy hummus can be made in a rainbow of flavors from beet to spinach. I keep mine simple by substituting buttery limas for the garbanzos, which makes it wonderfully creamy.
"Wow! Risotto!" my vegetarian daughter, Caryn, exclaimed when I set a bowl of finely chopped and roasted cauliflower on the table. "Not exactly," I explained, "unless you want to call this roasted cauliflower risotto."
Here is a terrific spring dessert to top off your Passover Seder or Easter feast. It is so light and airy that if it isn't topped with a luscious raspberry sauce, it might float right off the plate.
You won't want to pass up this simple spinach recipe that I guarantee will turn over a new leaf in your spinach cooking repertoire. It has revolutionized cooking plain spinach for me–and you can even make it for crowd.
Crispy, fudgy, salty-sweet, these simple cookies may look ordinary, but wait until you taste them. They are like a potato chip. It's hard to eat just one.
I have a few tricks up my sleeve to make the most stellar stew imaginable. The first one you will thank me for.