I hope I am still in time for you to bake these delicious gingerbread cookies for the holidays. They absolutely shout Christmas with their pungent ginger, cinnamon and molasses flavors.
Thomas Keller serves these at The French Laundry as an Amuse Bouche. They are fancier there because he quickly wraps the crisps (before they crisp up) into cones around cornet molds and fills them with salmon.
Let me begin with a disclaimer. This recipe comes from the New York Times and is so popular that someone has awarded it the Pullet-zer prize.
Moist, dense banana bread swirled throughout with fudgy ribbons of Nutella—you got that right—it’s a wow!
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.