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Peanut Butter-Pretzel Bonbons
Post | Linda Avery on 10.26.09 | No Comment
Peanut Butter-Pretzel Bonbons

by Jill O’Connor
from Sticky, Chewy, Messy, Gooey, Treats for Kids
(Chronicle Books, 2009)
Makes 35 to 40 bonbons
If you love peanut butter in your chocolate, and chocolate in your peanut butter, these baby bonbons were born just …

Ghostly Halloween Meringues
Post | Linda Avery on 10.26.09 | No Comment
Ghostly Halloween Meringues

by Jill O’Connor
from Sticky, Chewy, Messy, Gooey, Treats for Kids
(Chronicle Books, 2009)
Makes about 2 dozen 4-inch meringue ghosts
I still remember my third-grade Halloween party. So when my oldest daughter, Olivia, was in the third …

Menu: Day of the Dead
Post | Linda Avery on 10.24.09 | 2 Comments
Menu: Day of the Dead

Mexican Sopes by Karl Petzke
Smoky Chipotle Salsa with Pan-Roasted Tomatillos by Rick Bayless
Chiles Rellenos Rancho Gordo by Steve Sando
Spicy Tequila Shrimp by Nielsen-Massey Vanillas
Spicy Pepita Brittle by Charity Ferreira
Chile-Spiked Chocolate Cakes by Roberto Santibañez

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Linguine with Mixed Seafood
Post | Linda Avery on 10.23.09 | No Comment
Linguine with Mixed Seafood

Linguine ai Frutti di Mare
by Rick Stein
from Complete Seafood
(Ten Speed Press, 2004)
Serves 4
The good thing about this dish is that depending on your guests, you can mix and match shellfish to suit their preferences. One …

Gingerbread Cupcakes with Cardamom Cream Cheese Frosting
Post | Linda Avery on 10.20.09 | One Comment
Gingerbread Cupcakes with Cardamom Cream Cheese Frosting

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 12 cupcakes
Next time your kids mention gingerbread, surprise them with these gingerbread cupcakes with a …

Spice-Crusted Cheese Truffles
Post | Linda Avery on 10.20.09 | No Comment
Spice-Crusted Cheese Truffles

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Makes 18 (1-inch) truffles
Cheese goes well with herbs and spices. Here are several variations of a …

Pepperoni Spinach Frittata
Post | Linda Avery on 10.20.09 | One Comment
Pepperoni Spinach Frittata

by Sara Engram and Katie Luber with Kimberly Toqe
from The Spice Kitchen: Everyday Cooking with Organic Spices
(Andrews McMeel Publishing, 2009)
Serves 4
Elegant but easy, a frittata is perfect for those special-occasion breakfasts. The basil and anise …

Mad Martinis (Not!)
Post | Kara Newman on 10.19.09 | No Comment
Mad Martinis (Not!)

These days, if you love cocktails it’s assumed you also love the hit TV series “Mad Men,” which in turn assumes you love a good dry martini (gin, natch, not vodka), one of the ad …

Crèma Catalana as Prepared in the Nineteenth Century
Post | Linda Avery on 10.19.09 | No Comment
Crèma Catalana as Prepared in the Nineteenth Century

by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 6
One of the most famous of all Spanish Catalan desserts, crèma catalana is a simple stovetop-cooked custard served in shallow terra-cotta cazuelitas. A very …

Beef Paupiettes with Tomatoes and Wild Capers
Post | Linda Avery on 10.19.09 | No Comment
Beef Paupiettes with Tomatoes and Wild Capers

by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 4
In France this beef roll dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pancetta, garlic, and …

Ribollita in the Style of Siena
Post | Linda Avery on 10.19.09 | No Comment
Ribollita in the Style of Siena

by Paula Wolfert
from Mediterranean Clay Pot Cooking
(John Wiley & Sons, 2009)
Serves 8
This famous ribollita soup is not really a soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, …