Cranberry-Almond Tart
I LOVE CRANBERRIES. I love almonds. I love buttery, homemade caramel sauce. And yesterday, I baked these ingredients in a tart. The result? Pure deliciousness! One bite and I wanted...more bites. Need...
View ArticleA Perfectly Pink “Prime” Rib-Roast
WHO ELSE is planning to serve "prime" rib for Christmas or New Year's dinner? I tried out a new (to me) cooking technique on a five-pound rib-roast the other day, and can tell you the results were...
View ArticleÎle Flottante (Floating Island) GF
TAKE SWEET CLOUDS OF MERINGUE, float them on a bed of luxurious crème Anglaise, drizzle the works with crackling-crisp caramel, and what do you get? Île Flottante -- a French dessert of orgasmic...
View ArticleMy Best Challah Bread
I'VE BEEN BAKING UP A STORM LATELY, preparing breads for the fourth chapter of my cookbook. Although my editor has advised me not to post every blessed recipe online, I couldn't resist sharing this...
View ArticleCrème Caramel Renversée (unmolded custard)
I CAN'T IMAGINE a more sensual dessert than Crème Caramel Renversée. The custard base is as sweet and velvety as a lingering kiss. The caramel topping shimmers like starlight. And get this -- the...
View ArticleEasy-Peazy Cheese Crackers (GF)
THESE TWO-INGREDIENT CRACKERS are crisp, delicious, and elegant. I wouldn't hesitate to serve them at a swanky cocktail gathering. They make terrific after-school snacks, too. In fact, your kids will...
View ArticleHomemade Baguettes!
NOTHING BEATS A BAGUETTE. I'm talking about an elongated loaf with a deep, yeasty aroma, a chewy interior, and a crust that goes Snap! Crackle! Pop! when you bite into it. Join me in the kitchen, and...
View ArticleSnowshoe Naan
WHAT CAN YOU DO with flour, water, milk, yeast and salt? You can turn them into Naan, just as I did this week. Naan is an ancient, Central-Asian flatbread with a wonderfully-wheaty taste and a crisp...
View ArticleShirred Eggs with Herbs & Garlic
I MADE THIS FOR DINNER TONIGHT, and couldn't wait to share the recipe with you. It's a French country dish that involves eggs. And cream. And a heavenly topping of garlic, Asiago, and fresh, fragrant...
View ArticleWhole Wheat Irish Soda Bread
I LOVE IRISH SODA BREAD. It's fast. It's easy. Make it with coarsely-ground whole wheat (or "graham") flour and a little brown sugar, as I do, and you'll find it's magically delicious. I hope you...
View ArticleHam, Kale & Swiss Cheese Tart
THIS RUSTIC TART makes me purr like a contented kitten. It's filled with smokey ham and earthy kale. It's scented with nutmeg and a splash of dry vermouth. It's baked on a bed of tender, buttery, Pate...
View ArticleFougasse aux Herbes de Provence
FEELING INSPIRED by a comment from reader Virginia Embry Marx, I recently made Fougasse aux Herbes de Provence. Are you familiar with this French version of Italian focaccia? It's dense and delicious....
View ArticlePerfect Tart Crust
SOME DAY YOU WILL THANK ME for this tart crust. It's easy to make, easy to roll out. And it tastes like a dream. A tender but firm, cookie-like dream. You can use the baked crust for this...
View ArticleThe Best Lemon Tart in the World
I MADE THIS LEMON TART TODAY, and can tell you it looks and tastes like a gorgeous spring day. In other words, it's obscenely delicious. And get this -- it's easy to make! Just throw a single lemon and...
View ArticlePerfect, Easy-to-Peel Hard Cooked Eggs
TODAY, because Easter is around the corner, I thought we should discuss festive bonnets eggs. And specifically, how to cook them so they are not only a cinch to peel, but a delight to eat. I'm talking...
View ArticleEaster Recipe Round Up
NEED A LITTLE INSPIRATION for Easter morning, afternoon, and evening? Here are links to 18 delicious April-worthy recipes which have graced my own holiday table over the years. Some are gluten-free,...
View ArticleChicken Thighs en Papillote (GF)
I MADE THIS FOR DINNER LAST NIGHT. It was so succulent, fragrant and delicious that I made it again today, for lunch. It's a complete meal of perfectly seasoned chicken and veggies, all cooked together...
View ArticleThe Best Asparagus Tart in the World
I MADE TWO ASPARAGUS TARTS the other day. The first one, which involved a lemony custard filling, was good, if not exciting. But the second tart, to which I added sun-dried tomatoes, practically took...
View ArticleKevin’s Braised Fennel (GF)
TAKE SOME COMMON FENNEL "BULBS," braise them in an aromatic brew, top them with a little Parmesan cheese and some feathery fennel fronds, and what do you get? A sexy side dish that I promise you will...
View ArticleMy Very Serious Brownies
THESE BROWNIES TASTE LIKE HEAVEN ON EARTH. They are slightly gooey, definitely decadent, and not too sweet. In other words, they are Very Serious Brownies. The step-by-step recipe: To start, line a...
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