Sardine and Avocado Bruschetta: A pantry-friendly light meal or appetizer that's full of healthy omega-3s. And no need to turn on the oven!
Butternut Squash Soup with Coconut Milk, Miso and Lime: An inspired combination of flavors makes for a beautiful and satisfying soup.
Orecchiette with Escarole and Bread Crumbs: A simple, bold pasta dish that makes healthy greens a main meal.
Salt & Pepper Creme Fraiche Biscuits--a recipe for delicate, tender, and easy to make biscuits accented with lots of fresh ground black pepper and salt
Seville Orange Marmalade with Muscovado Sugar from the Blue Chair Fruit Company Cookbook
Sour Cherry Pie with Canned or Jarred Cherries: Enjoy Sour Cherry Pie (or Tart Cherry Pie) year round with this recipe using canned or jarred cherries.
Lebkuchen are a classic central European Gingerbread Cookie. Full of warm spices and iced with a snow-white topping, the perfect Christmas cookie.
Pollo en Escabeche Oriental: Yucatecan Chicken and Onion stew--marinated in citrus and spices and slowly simmered.
Butternut Squash Leek Galette: Sweet butternut squash and leeks topped with goat cheese, nestled in a flaky, sage-flecked crust
Roasted Tomatoes for the Freezer: A straightforward and delicious way to handle a bumper crop of tomatoes.
Homey Tomato Cheddar Pie: This fresh-tasting savory pie, with tomatoes nestled in a cheddar-biscuit crust, is the perfect way to enjoy the best of the season.
Crabapple Pie: Enjoy this unique twist on a classic, made with tart crabapples.
Fricasseed Chicken with Eggplant and Fresh Tomatoes: A rich, satisfying dish with the best flavors of summer, even more delicious with chicken and pancetta.
Prune Plum Walnut Butter Cake: Moist and refined, this delicious cake is the perfect dessert for late summer.
Meyer Lemon Marmalade Cake--sweeten your cake with marmalade rather than sugar and make this buttery moist cake with a hint of citrus
A basic versatile recipe for Indian-style rice, to complement all your favorite Indian dishes!
Peach jam with lavender: Lavender plays up the perfume of perfectly ripe peaches in this lovely small batch refrigerator jam.
Zucchini sauteed with tomatoes and marjoram: a tasty, fresh way to use up a lot of zucchini fast!
Summer vacation and smoothies on the Cape
An improvised vacation blueberry pie, that proves that a good bottle of wine saves the day.
Roasted Corn and Black Bean Salad: a cold salad for hot days.
Butternut Squash Agnolotti with Sage, two ways: plus a giveaway!
Cherry Frangipane Tart: Sweet cherries nestled in a rich almond frangipane filing--an irresistible way to enjoy this summer fruit!
Inspired by Max & Ruby, a Raspberry Fluff Cake: Duck Egg Sponge Cake with Raspberry Whipped Cream. Light and sweet and Grandma-approved!
Indian-Style Mustard Greens (Sarson ka Saag): A flavorful, colorful Indian-style meal of mustard greens atop a bed of red rice.
Let's be honest. Sometimes when we say "smoothie," we mean dessert masquerading as breakfast. Not so for this lean green smoothie, which is packed with nutrients and nutrients only. Don't be fooled, though. It's also delicious. The mango flavor dominates, with the arugula, lemon, and ginger spicing things up just enough to keep it interesting.
I've got a bunch of lemon desserts that I turn to this time of year, but one of my favorites is a lemon tart I learned to make when I was working with Daniel Boulud on Cafe Boulud Cookbook. It's an elegant tart with a filling made with whole lemons—zest, juice and pulp—so that it's tart, tart, tart, as in really puckery.
Bacò Grape Tart - A unique Italian dessert that contrasts the tartness of bacò grapes with the sweetness of custard....
Poppy Seed Plum Tarts, Czech Inspired and low in calories. Perfect for breakfast,snack or dessert....
Lavender Honey Cake--moist and fragrant...
Moroccan preserved lemons....
This method will take you a matter of minutes. Perfect for pie, crisp and ice cream recipes....
Whole Grain Sweet Potato Muffins--easy and nourishing...
Easy, casual, simple. Kicked up with anchovy vinaigrette....
A light but hearty stew with a splash of pomegranate molasses...
An easy curry stew featuring ruffly savoy cabbage and filling potatoes....
Before even beginning to mix a batter, most cake recipes instruct us to prepare our pans for cakes that will come out in one gorgeous piece. There are a variety of methods bakers use to make unmolding pain free, but have you ever looked at a cake recipe and wondered exactly what the author means when he or she instructs you to "grease and flour the pan" or "make parchment rounds"? Are you sure that you're doing it correctly? And why is it that different cake recipes call for different methods?