Sweet, spicy, smooth, crunchy, delectable chilled soup. It gives tomato gazpacho some stiff competition.
This was such a hit at a San Francisco Chronicle holiday party that Thomas Keller of the French Laundry was so impressed he asked to meet me.
A bowl, a wooden spoon and a microwave is all the equipment you need to make these amazing brownies. They are so rich and fudgy and leave you with such a delicious lingering chocolate taste that it’s hard to stop eating them. Once you taste brownies with peanut butter chips, you may never go back to using nuts again.
In the winter, fennel is one of my favorite veggies to use in salads. With its licorice flavor, it blends beautifully with oranges, especially navels that are also a cold weather favorite.
I don't know whether I am more excited about the taste of these rich, sophisticated cookies or the easy technique I've discovered for rolling and cutting them.
If you keep the ingredients for this tasty soup in your pantry, fridge or freezer, you can quickly combine them in a saucepan and have dinner on the table in less than 30 minutes. Serve with crusty bread or rolls.
Deeply browned, crisp-tender asparagus spears, sprinkled with garlic breadcrumbs, is a vegetable dish that brightens almost any entree from grilled to braised.
Gruyere Gougères(ɡooˈZHer) You may not be able to pronounce them. but these cheese filled cream puffs are one of the most delicious French hors d'oeuvre ever. Follow my step-by-step directions and you will have beautiful golden cheese puffs to impress your friends. They are a little time consuming to make, but they freeze beautifully before they are baked. .
With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.
Eggplant slices take on delicious charred flavor when roasted over high heat. Drizzling the slices with spicy, earthy and lemony Moroccan Chermoula sauce adds great depth of flavor. These are so tasty that I like to just pick them up and eat them out of my hands.
These are no ordinary carrots. Cooking them in honey and then seasoning with cumin makes them so flavorful that they become a conversation piece. Everyone tries to guess the ingredients.
I used to make my lemon bars with milk. One day I was out of it, so I substituted sour cream. What a difference! Richer custard with more tang. These have lots of filling over a buttery shortbread crust.
These taste like two very crunchy, buttery oatmeal cookies sandwiching a sweet-tart filling of dried apricot preserves. Baked in a 9x13-inch pan and cut into bars, they are great keepers and are sturdy enough to be hearty travelers.
Not quite a pie, but not really a cake either. This unique Passover dessert may be the best of both. Almond macaroons and sponge cake crumbs make a cookie-like base for layers of brown sugar coated apples, and also a crumbly coating for the top.
I am about to confess to the one thing I have never been able to cook—until now. You may have the same problem. I have the solution. Read on for the secret to making eggs fuss-free, fancy, and flavorful.
Oftentimes, I prefer cooking barley like risotto rather than boiling it, because adding broth slowly causes the grains to become creamy and swell.
Practical but elegant still, these hens are butterflied (spatchcocked) and thickly coated with a sweet & tart glaze. They are crispy, sticky and finger-lickin' good.
Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too.