Saturday, March 20, 2010

Toffee Cookies with Dark Chocolate Glaze

Toffee Cookies with Dark Chocolate Glaze

December 14, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

These toffee cookies are biscuits topped with melted dark chocolate, pecans, and a sprinkle of fleur de sel. Serve the cookies as dessert or give as a gift.

Lavender Fleur de Sel Shortbread

Lavender Fleur de Sel Shortbread

December 14, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

These crumbly lavender shortbread are filled with sweet butter, a whisper of vanilla, and fine fleur de sel. The shortbread make excellent holiday gifts.

Gingerbread Butter Drops with Lemon Glaze

Gingerbread Butter Drops with Lemon Glaze

December 13, 2009 14 Comments posted by Linda Avery  
Filed under recipes

Gingerbread butter drops pack a wallop of spice and lemon. The butter drops are great for a dessert table, snack, or lunchbox. Gingerbread lovers exalt!

Steak au Poivre

Steak au Poivre

December 12, 2009 2 Comments posted by Linda Avery  
Filed under recipes

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

Coffee Spice Cake

Coffee Spice Cake

December 11, 2009 3 Comments posted by Linda Avery  
Filed under recipes

This isn’t a coffee cake, as in a cake you drink with coffee. It’s a cake flavored with strong coffee and spiced with ginger, cinnamon, cloves and nutmeg.

Peach Cake with Cream Cheese Frosting

Peach Cake with Cream Cheese Frosting

December 10, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

The is peach cake is ripe with flavor. The secret? Canned peaches. They stud the cake, adding extra flavor. The cream cheese frosting is, well, you know.

Chocolate Pound Cake

Chocolate Pound Cake

December 9, 2009 2 Comments posted by Linda Avery  
Filed under recipes

Dense, rich, and decadent, this pound cake is made for chocoholics. Cocoa give the cake its chocolate punch. This cake is too big on flavor to be contained in a loaf pan.

Lemon-Scented Pull-Apart Coffee Cake

Lemon-Scented Pull-Apart Coffee Cake

December 8, 2009 3 Comments posted by Flo Braker  
Filed under testers choice

Lemon and cream cheese have long been companions in American baking, and this fun-to-assemble, sweet-tart filled coffee cake makes it easy to see why.

Bacon and Cheddar Macaroni and Cheese

Bacon and Cheddar Macaroni and Cheese

December 8, 2009 7 Comments posted by David Leite  
Filed under testers choice

This macaroni and cheese dish is studded with bacon, and filled with sour cream and Cheddar cheese. This mac and cheese is what momma’s comfort food is all about.

Chicken and Dumplings

Chicken and Dumplings

December 8, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Chicken and dumplings are a classic American favorite. For this recipe, chicken is stewed in a creamy gravy while buttery, light, fork-tender dumplings sit on top.

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

December 8, 2009 Leave a Comment posted by Renee Schettler Rossi  
Filed under salads

For this salad, fresh pears are poached in red wine to give them a gorgeous color and deeper flavor that’s delicious with the assertive blue cheese and toasty hazelnuts.

Swiss Apple, Pear, Potato, and Bacon Braise

Swiss Apple, Pear, Potato, and Bacon Braise

December 7, 2009 1 Comment posted by Linda Avery  
Filed under recipes

This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.

Wild Mushroom Grits

Wild Mushroom Grits

December 7, 2009 1 Comment posted by Renee Schettler Rossi  
Filed under testers choice

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

Maple Glazed Tuna with Pear-Potato Salad

Maple Glazed Tuna with Pear-Potato Salad

December 7, 2009 Leave a Comment posted by Linda Avery  
Filed under salads

Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

Barley Salad

Barley Salad

December 7, 2009 Leave a Comment posted by Linda Avery  
Filed under salads

For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

Persian Rice Pilaf with Saffron and Pomegranates

Persian Rice Pilaf with Saffron and Pomegranates

December 6, 2009 Leave a Comment posted by Linda Avery  
Filed under vegetarian

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

Ham Hock and Split Pea Soup

Ham Hock and Split Pea Soup

December 5, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.

Hanukkah

Hanukkah

December 4, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.

Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo

Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo

December 4, 2009 4 Comments posted by Linda Avery  
Filed under recipes

Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.

Glögg

Glögg

December 3, 2009 1 Comment posted by Linda Avery  
Filed under recipes

From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.

New Potato Hash with Poached Eggs

New Potato Hash with Poached Eggs

December 2, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.

Café Benedict

Café Benedict

December 2, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.

Baked Cinnamon-Pecan Apples with Rum

Baked Cinnamon-Pecan Apples with Rum

December 2, 2009 Leave a Comment posted by Linda Avery  
Filed under tarts | pies

Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.

Tapenade Trio

Tapenade Trio

December 2, 2009 2 Comments posted by Linda Avery  
Filed under recipes

These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.

Shrimp Risotto

Shrimp Risotto

December 1, 2009 9 Comments posted by David Leite  
Filed under recipes

Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

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