A velvety chocolate cake is rolled up with vanilla whipped cream and then swathed in glossy ganache.
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Quick braised bok choy with a hint of garlic and ginger in a soy-based glaze.
This preparation of baby bok choy caramelizes it in hot oil, then braises it quickly in a flavorful liquid made of rice wine vinegar, dark soy sauce and brown sugar that reduces to a beautiful glaze. The stems of the bok choy remain deliciously crisp-tender, while the leaves wilt softly, and the smooth, sweet-and-savory soy reduction pulls everything together.
This ice cream pairs a bright, slightly spicy lemon-ginger base with a dark, sweet, and tart blackberry swirl.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
It's simple fact: food is more fun when it provides a pretty visual. And what could be a more fun way to enjoy the official treat of summer—ice cream—than in the form of rainbow ice cream pops?
Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich.
Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently.
NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as...
This spicy potato hash with shallot and baby bok choy is easy to make.
Notes: I have 2-waffle iron, with relatively deep grooves. I pour 1 heaping 1/4 cup of batter into each square. Recipe should yield 8 waffles. Waffle recipe adapted from Bon Appétit Ham and Cheese Waffles. Welsh rarebit must be served...
Note: This cheese sauce is gooey and tangy. For a spicier version, substitute half the cheddar cheese with Pepper Jack and add 2-3 minced pickled jalapeños, or to taste. To reheat the sauce, microwave it on high heat, stopping and...
In Talking with My Mouth Full, Gail Simmons claims that this is the "perfect dish to accompany a marriage proposal," which, of course, accurately lines up with her own story (which comes in chapter 13, if you want to know). Though my own experiences with the dish don't exactly line up, I do have fond memories of Welsh Rarebit—a warming meal of toasted bread with a cheese sauce spiked with Worcestershire sauce.
This traditional Greek lemon and egg soup gets a twist, and added flavor, from tomatoes.
My goal for this bread was for it to have three different uses. First, it could be the base for a stuffing. Second, because it tastes like Thanksgiving, it would make a great sandwich bread for the day-after turkey sandwiches. And last, the bread would make great croutons for salads.
This recipe is essentially for Fauxreos, but with the addition of hot coffee to create a thick, cake-like batter that is spread with a spatula, not rolled out.
In my experience, restaurants seem to griddle the bread for croque madames to the point where a steak knife and some serious muscle are required to reach the ham and cheese inside. But at Poste, inside the Hotel Monaco in D.C.'s Chinatown, the Croque Madame ($16; on the weekend brunch menu) features two thick yet airy toasted slices of white bread enveloping thinly sliced, salty Virginia ham and gruyere.