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."
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.
How many roles can one mushroom play? How about an excellent hors d'oeuvre, first course, vegetable side dish or vegetarian entree? Vegetables don't get more versatile than this.
A stick of cinnamon, crushed cardamom pods and whole peppercorns add terrific flavor to this golden pilaf. Instead of adding them directly to the rice, tie them up in a piece of cheesecloth, so you can easily remove them once they've added their terrific seasonings to the dish.
Although the D word isn't part of my New Year's vocabulary, this zesty soup is light enough to qualify for one. It is super fast and aside from a poblano chili pepper, you probably have the other ingredients in your fridge or pantry.
You don't need to buy an expensive champagne to make this refreshingly light and effervescent punch.
When I served it at a dinner party recently, not a leaf of arugula was left on a plate. It looks great arranged on individual plates or on a large platter for a buffet.
Each bite of this fragrant tart encapsulates the beauty of Fall and nostalgia of Thanksgiving. Assembling it is a little more complicated than most of my recipes, but if you take it a step at a time, you will have great success.
When my 4 children were in elementary school and I had just begun teaching cooking in my home, I liked to try new recipes on them and their dad for dinner. On this particular week, I was working on a pumpkin soup recipe for a Thanksgiving class.
Toasting cumin seeds in a skillet and then blending them into a smokey vinaigrette makes an unforgettable dressing. Corn, apples, tomatoes and avocados add flavor. Tortilla chips and pepitas add crunch.
These scrumptious shrimp are so easy to make that with a little extra effort, you can increase the recipe for 2 to serve 22.
It takes very few ingredients to create an heirloom tomato salad worthy of applause.. This one has a touch of balsamic and olive oil, a couple of fresh herbs and crumbles of cheese to enhance the tomatoes' sublime sweetness.
Here's an amazingly fresh-tasting jam that doesn't need cooking, takes less than 20 minutes to prepare and can be frozen up to one year. I was never a jam maker before I discovered instant pectin, but now I have a freezer full of the most delicious strawberry jam imaginable.
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.