At the risk of sounding like a hypocrite, sometimes I enjoy the cocktail hour snacks that I have assembled before a dinner party more than the dinner itself. As a home cook I am incapable of making a simple dinner...
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The first homemade salsa I ever made was my uncle’s—a simple tomato-based affair, made with tomatoes, jalapeños, onions, and cilantro. He also throws in a generous dose of chili powder, his secret ingredient that gives it a Tex-Mex kick.
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You may also know today's Cook the Book dish, white cheddar puffs with green onions, as gougères. Though they're traditionally made with Swiss gruyère, Bon Appétit's cheddar and scallion variation is distinctly American. Essentially a savory version of the choux...
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Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal. The recipe calls for three shrimp per...
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Whole endive leaves make beautiful, edible canape cups, and come into peak season just in time for the holidays. In this week's Cook the Book selection, The Bon Appétit Fast Easy Fresh Cookbook, the leaves are filled with a cumin-flavored...
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- serves 2 - Adapted from Entertaining by Martha Stewart. Stewart says to butter the baking pan with unsalted butter, but this led to horrible, horrible smoking in my oven. I’m not sure what the point of butter in the...
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- serves 2 to 4 - Adapted from Entertaining by Martha Stewart. Since I am not eating undercooked eggs right now, I skipped the egg yolks and still thought this was delicious in a simple way. You can substitute spinach...
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- serves 2 - Adapted from Entertaining by Martha Stewart. Ingredients 2 small zucchini Butter Salt and pepper to taste Procedure Cut each zucchini into 1/8-inch-thick coins. Steam over boiling water until just tender, about 2 minutes. Toss with butter...
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- serves 2 - Adapted from Entertaining by Martha Stewart. Ingredients 1 clove garlic, peeled and crushed 2 tablespoons butter, softened 3/4 pound potatoes, peeled and thinly sliced (I use a handheld Japanese mandoline that slices them very thin, 1/16...
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- serves 4 to 6 - Adapted from Entertaining by Martha Stewart. This delicious dessert reminds me of an unbaked cheesecake. If you don’t have coeur à la crème molds, you might try spooning the mixture into a strainer lined...
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