A terrific dinner to warm up those chilly winter nights. It cooks for less than 35 minutes and is guaranteed to help toss away those dreary winter doldroms.
Just in time for the holidays. A homey gingerbread cake dressed up with caramelized pears around the top. Along with a secret to ensure the pears come out on the cake instead of sticking to the pan.
If you think of turkey breasts as dry meat that needs gobs of gravy, you probably wouldn't think of roasting a whole breast. But after trying a slew of different brines, I've finally found a mixture that actually makes the meat moist; plus, it gives it fabulous flavor. A rolled breast with no bones is also a no brainer to carve and very low in fat. Hopefully I've convinced you to try it.
Brined turkey breast (see Meats) with sauce and Corn Stuffing Muffins.
When I finally finalized my turkey breast recipe, I didn't want to mask the meat with traditional gravy. So I came up with this sweet and tangy cranberry sauce. In looks it resembles regular cranberry sauce, but it is warmer, thinner and has more layers of flavor.
The trick is to make it any time you like, up to 3 days ahead, and finish it right before serving. The sauce keeps getting thicker and thicker as it sits, which isn't a problem because right before serving, you thin it out with port wine and Balsamic. You want a definite kick from the vinegar as your final taste.
WARM PORT, CRANBERRY, ORANGE SAUCE
12 ounces fresh cranberries
Zest and juice from 2 oranges (about ½ cup juice)
3/4 cup chicken stock
1/2 cup sugar
1 teaspoon kosher salt
1/4 cup port wine, tawny preferred
2 to 3 tablespoons balsamic vinegar, to taste
1. In a medium saucepan, combine cranberries, orange zest and juice, stock, sugar and salt. Bring to a boil over high heat.
2. Reduce heat to medium and cook until berries pop. Lightly smash them against side of pan to break them up.
To make ahead: Sauce may be refrigerated up to 3 days. Reheat before cont
3. Just before serving, stir port and 2 tablespoons vinegar into heated sauce. Heat just until hot and taste. Do not allow to boil. If desired, stir in more vinegar. The sauce should taste sweet and tart.
Makes 6 servings.
Baking stuffing in muffin cups has many advantages. These are universally popular, because it seems everyone likes cornbread. Here are several other advantages:
Find out how I made breakfast for 28 people in San Francisco and took it with me to Venice Italy.
Read on to learn how I gave Meals on Wheels new meaning.
Making chutney may not be on your bucket list, but if you taste this version, you will want to make it.
Bake this awesome apple cake for the High Holidays and it will guarantee your reputation as a great baker for the entire year. P.S. You don't need to be Jewish to enjoy it!
I am about to make an embarrassing confession. You’ve probably all heard the idiom, “She can’t even boil an egg.” It is not a compliment. It refers to someone who is a really lousy cook. I’ve never understood it because I am a good cook who has never been able to properly boil an egg. Until now.
GET INSTANT SUCCESS WITH THESE BITE-SIZE APPETIZERS
These new, lactose-free popovers can be baked large to serve in place of bread or in mini muffin tins for appetizers. They each have their own personality, just like our kids.
It's great to make your own muffins, because you know what's in them. In this case only wholesome ingredients and very few calories--160 each to be exact.
This Mexican take on Italian Eggs in Purgatory is a deliciously hellish way to start the day. How deep you want to delve into purgatory is completely up to you.
This started out to be strawberry shortcake. But I never do what's expected. I like raspberries in my shortcakes because their tartness adds a layer of flavor to dulcet strawberries. Whipped cream is great, but wait until you taste it with white chocolate mixed in.
Marinating an inexpensive tough cut of beef–easy. Cooking to the right temperature and carving without mutilating are the real secrets to tender, juicy steaks. The right marinade helps, too.
This salad is delish, but it's the tahini vinaigrette that is amazing. It is so good that it makes a great dip for veggies, too. This dressing will change the way you think about salads. Guaranteed.
Trendy hummus can be made in a rainbow of flavors from beet to spinach. I keep mine simple by substituting buttery limas for the garbanzos, which makes it wonderfully creamy.
"Wow! Risotto!" my vegetarian daughter, Caryn, exclaimed when I set a bowl of finely chopped and roasted cauliflower on the table. "Not exactly," I explained, "unless you want to call this roasted cauliflower risotto."
You won't want to pass up this simple spinach recipe that I guarantee will turn over a new leaf in your spinach cooking repertoire. It has revolutionized cooking plain spinach for me–and you can even make it for crowd.
Crispy, fudgy, salty-sweet, these simple cookies may look ordinary, but wait until you taste them. They are like a potato chip. It's hard to eat just one.
I have a few tricks up my sleeve to make the most stellar stew imaginable. The first one you will thank me for.