Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness.
Easiest most delish crisp you will ever taste—or make. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not.
I can’t decide whether this, fruity, boozy next-level margarita should be called sweet or savory. It definitely blurs the line, because it lies smack dab in the middle.
A good friend who comes over often for dinner says that although he’s eaten many great meals at my home, this is the best yet.
With this sophisticated, beautiful dessert you’re getting three phenomenal recipes for the price of one. And, seeing as they are all free, this may be the bargain of the year.
Eggplant doesn’t get better than this. It is so good, it almost tastes like it’s candied.
Truly, you can make delightfully crunchy pickles in 15 minutes and they will keep for weeks when submerged in the brine.
Whenever I spy a good buy on salmon, I purchase enough for two night’s dinners. The first night I sear or grill the fillets or steaks to get them done quickly and serve half of them. It’s the second night’s leftovers that I crave.
Nothing could be easier than roasting sugar snap peas that you purchase in a package with their strings removed. One skillet to wash and 7 minutes in the oven. You'll love them. I guarantee it.
A truly unique, mouthwatering and taste tingling salad that makes you wonder, what am I tasting?
This dessert is made in 4 parts: cake, rum syrup, coconut custard and whipped cream frosting. I like to think of each part as a separate recipe that can be made at different times and then assembled.
This extremely moist cake, so moist you might say it is almost custardy, is a hit at a meeting, a barbecue or a fancy dinner party.
Lemongrass, ginger, star anise, soy sauce, fish sauce and many more aromatics promise a stew that is layered with flavors—-salty, spicy, pungent, sweet and loaded with umami. I have lots of tricks up my whisk for guaranteeing success. Read on.
Vegetarian, healthy, nutritious, colorful and simple to make (once you’ve chopped the veggies), you can call this a stew or a very hearty soup.
Find out how hot, puffy, chewy zesty golden cheese puffs made in the blender and baked in mini muffin tins keeps me ho-ho-ing through the holidays.
This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.
Latkes made with boiling potatoes instead of starchy baking ones, really? And with celery root, rutabagas and parsnips? You must be kidding. What would our forefather's say? "Well" I would tell them, “I still fry them in oil so I’m honoring Hanukkah.”
A new casserole to be thankful for.
Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .
Chocolate cupcakes made in one bowl and the best and only chocolate frosting you will ever need made in the food processor. It’s taken me a year to perfect this dynamic duo.