Gruyere Gougères(ɡooˈZHer) You may not be able to pronounce them. but these cheese filled cream puffs are one of the most delicious French hors d'oeuvre ever. Follow my step-by-step directions and you will have beautiful golden cheese puffs to impress your friends. They are a little time consuming to make, but they freeze beautifully before they are baked. .
With a few insider tips you can get fish golden brown with a crispy crust and a delicious nutty brown butter sauce with capers and grapes from skillet to table in 10 minutes.
Eggplant slices take on delicious charred flavor when roasted over high heat. Drizzling the slices with spicy, earthy and lemony Moroccan Chermoula sauce adds great depth of flavor. These are so tasty that I like to just pick them up and eat them out of my hands.
These are no ordinary carrots. Cooking them in honey and then seasoning with cumin makes them so flavorful that they become a conversation piece. Everyone tries to guess the ingredients.
I used to make my lemon bars with milk. One day I was out of it, so I substituted sour cream. What a difference! Richer custard with more tang. These have lots of filling over a buttery shortbread crust.
These taste like two very crunchy, buttery oatmeal cookies sandwiching a sweet-tart filling of dried apricot preserves. Baked in a 9x13-inch pan and cut into bars, they are great keepers and are sturdy enough to be hearty travelers.
Not quite a pie, but not really a cake either. This unique Passover dessert may be the best of both. Almond macaroons and sponge cake crumbs make a cookie-like base for layers of brown sugar coated apples, and also a crumbly coating for the top.
I am about to confess to the one thing I have never been able to cook—until now. You may have the same problem. I have the solution. Read on for the secret to making eggs fuss-free, fancy, and flavorful.
Oftentimes, I prefer cooking barley like risotto rather than boiling it, because adding broth slowly causes the grains to become creamy and swell.
Practical but elegant still, these hens are butterflied (spatchcocked) and thickly coated with a sweet & tart glaze. They are crispy, sticky and finger-lickin' good.
Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too.
Plain popovers are amazing. They are also fun. I still get excited every time I open the oven and see how a simple batter turns into glorious, golden rolls rising way over the top of the pan.
Plain popovers are great, but just think what happens when you add pepper Jack cheese and chives, or lemon zest and almonds. Here are 2 delicious popover recipes, along with a yummy Lemon Honey Butter, to add a plethora of personality to plain popovers.
In this very moist bread, the sweetness of oranges is beautifully balanced by the tartness of dried apricots and cranberries.
Popovers Perfected.
After testing 25 popover batters, I have discovered the most failsafe recipe that I guarantee will be over the top every time. The biggest surprise is that they can be made ahead of time and I think taste even better when reheated.
This salad has it all--healthful ingredients, nutty farro, crunchy pine nuts and a light, refreshing pesto. You can watch me making this by going to Videos on my website.
This couldn't be easier. There is absolutely no pre-cooking required--not of the sauce or the noodles. It's terrific for casual entertaining, teens parties, pot lucks and barbecues. It also freezes well. And, of course, it tastes great. What more can you want?
Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It's great with turkey, but just as good with chicken and duck. It can also be a nice complement to canned jellied cranberry sauce for those who won't eat the Thanksgiving bird without it.
A recipe from my very first cooking class that became a favorite in my first cookbook, Cookery for Entertaining. I've updated it from a cheddar crust to adding a crust of pepper, garlic and cheddar. The steak is still baked in a bag, but not a paper one.
2½ cups roasted cashews (about 12 oz.), unsalted
1 cup raw unsalted shelled pistachios (4 oz.)
4 tablespoons dried cranberries
Spice Mix
2 tablespoons sugar
2 1/4 teaspoons kosher salt
2 1/2 teaspoons curry powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Glaze
¼ cup water
2 teaspoons brown sugar
2 tablespoons butter
Place rack in middle of oven and preheat to 300 degrees. In a large bowl, stir all ingredients for spice mix together. In a 3 to 4–qt. saucepan, bring water, brown sugar and butter to a boil over moderate heat, stirring often. Stir in nuts. Cook, stirring constantly, until nuts are shiny and liquid has evaporated, about 3 minutes. Transfer glazed nuts to spice mixture. Add cranberries and toss until well coated. Pour onto baking sheet and bake for 15 minutes. Cool to room temperature and store airtight. (Nuts may be stored at room temperature for several weeks.)
Makes about 4 cups.
Variation: Substitute currants for the dried cranberries.
