White chocolate haters: take a second look at this recipe before you dismiss it. Personally, I like white chocolate for its incredibly sweet creaminess, but I know you guys just love to hate it and spread the anti-WC word. Yeah,...
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In the headnote accompanying this recipe for Chocolate Hazelnut Biscotti, excerpted here from The Sweeter Side of Amy's Bread, author Amy Sherber states that "if you pick just one recipe to try" from the 70 included in the cookbook,...
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Photograph from WordRidden on Flickr I've never had much use for lentils. They always seem a little too boring, too bland, too brown. On cold days I prefer tomato soup; and when preparing main-course salads I'd sooner pop open a...
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Been wondering all week about the gooey, nut-studded, fudge-drenched dessert on the cover of Chocolate Epiphany? It's a flourless milk chocolate cake with grapefruit and hazelnuts. The recipe is simple to prepare and yields extraordinary results. The mild milk chocolate...
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Biscotti are one of my favorite kinds of cookie to bake. First, the results are a bit more impressive-looking than drop varieties. Second, they last forever (well, up to two weeks) when wrapped tightly. Third, and most importantly, it’s perfectly...
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Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! is for grilled portobello mushrooms with hazelnut pesto and goat cheese. Vegetarian entrées don’t get much better than this—beefy portobellos are sturdy enough to stand up to the open...
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This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on filbert brownies. —Ed Levine...
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And here's the first of the recipes from Mollie Katzen's The Vegetable Dishes I Can't Live Without. I've been craving brussels sprouts after having had an appetizer similar to this one recently. Here, Katzen combines the sprouts with shallots and...
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