Friday, March 19, 2010

Cauliflower “Couscous” with Basil-Lemon Sauce

Cauliflower “Couscous” with Basil-Lemon Sauce

March 16, 2010 9 Comments posted by Renee Schettler Rossi  
Filed under vegetarian

The cauliflower is finely chopped so it resembles couscous and better absorbs flavors. It’s then tossed is a light basil-lemon sauce with a hint of maple syrup.

Brigadeiros

Brigadeiros

February 25, 2010 10 Comments posted by David Leite  
Filed under testers choice

Brigadeiros, chewy fudge balls, are a beloved treat in Brazil. The candies are rolled in sprinkles for good measure. They make a lip-smacking gift.

Salted Butter Tart

Salted Butter Tart

February 25, 2010 20 Comments posted by Linda Avery  
Filed under testers choice

An utterly decadent caramel fills this wonderfully rich tart. And the use of salted butter gives the dessert the right amount of salt to balance the sweet.

Coq au Vin

Coq au Vin

February 18, 2010 8 Comments posted by David Leite  
Filed under weekend projects

Coq au vin, aka chicken in wine, is a classic French dish. It’s so popular, every family has its own coq au vin recipe. This one by Julia Child is a winner.

Cheddar-Chive Gougères

Cheddar-Chive Gougères

February 12, 2010 6 Comments posted by Linda Avery  
Filed under testers choice

These mini airy puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

Fried Brussels Sprouts with Walnuts and Capers

Fried Brussels Sprouts with Walnuts and Capers

January 25, 2010 10 Comments posted by David Leite  
Filed under vegetarian

These fried Brussels are served with walnuts, capers, and a sharp red wine vinaigrette. Deep-frying Brussels sprouts give them a unique flavor and texture.

Coal Miner’s Fodder: Spaghetti alla Carbonara

Coal Miner’s Fodder: Spaghetti alla Carbonara

January 22, 2010 13 Comments posted by David Leite  
Filed under video

Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

Spicy Tomato and Blue Cheese Soup

Spicy Tomato and Blue Cheese Soup

January 18, 2010 18 Comments posted by David Leite  
Filed under testers choice

This spicy tomato soup gets its heat from Asian sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.

Vinegar-Glossed Chicken

Vinegar-Glossed Chicken

January 16, 2010 10 Comments posted by David Leite  
Filed under testers choice

When the vinegar is added to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeating the chicken with a sweet/sour flavor.

Wild Mushroom Risotto with Peas

Wild Mushroom Risotto with Peas

January 14, 2010 2 Comments posted by Linda Avery  
Filed under testers choice

The secret to this intensely flavored mushroom risotto is not only are mushrooms part of the mix, but the risotto is cooked with mushroom-flavored broth.

Turkey Meatloaf

Turkey Meatloaf

January 12, 2010 3 Comments posted by Linda Avery  
Filed under testers choice

This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.

Macaroni Gratin

Macaroni Gratin

January 9, 2010 2 Comments posted by Linda Avery  
Filed under testers choice

This gratin is flavored with sharp Gruyere and Parmesan cheeses and smoky bits of bacon. Use other pasta besides elbow macaroni for a different look.

Trenette with Langoustines

Trenette with Langoustines

January 4, 2010 3 Comments posted by Linda Avery  
Filed under testers choice

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Slow-Cooked Lamb Shanks in Pinot Noir

Slow-Cooked Lamb Shanks in Pinot Noir

January 2, 2010 9 Comments posted by Julie Dreyfoos  
Filed under testers choice

Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.

Bacon, Egg, and Cheddar Scones

Bacon, Egg, and Cheddar Scones

January 1, 2010 2 Comments posted by Julie Dreyfoos  
Filed under testers choice

Meet scones made from a short pastry. Scrambled eggs, bacon, and Cheddar cheese are folded in for breakfast in every bite.

Cheddar-Parmesan Crackers

Cheddar-Parmesan Crackers

December 28, 2009 4 Comments posted by Linda Avery  
Filed under testers choice

These cheesy, buttery crackers are filled with cheddar cheese, Parmesan cheese, a bit of dry mustard, and a hint of cayenne pepper for heat.

Barq’s Root Beer-Glazed Ham

Barq’s Root Beer-Glazed Ham

December 28, 2009 Leave a Comment posted by Linda Avery  
Filed under testers choice

Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.

Fastest Cinnamon Buns

Fastest Cinnamon Buns

December 25, 2009 5 Comments posted by Linda Avery  
Filed under testers choice

Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.

Meme’s Pound Cake

Meme’s Pound Cake

December 22, 2009 2 Comments posted by Linda Avery  
Filed under testers choice

This pound cake is rich with creamery butter, flecked with vanilla seeds, and sports crispy dark-brown sugary edges. A great Christmas or celebration cake.

Cashew Caramel Cracker Bars

Cashew Caramel Cracker Bars

December 21, 2009 3 Comments posted by Linda Avery  
Filed under testers choice

The secret to these Christmas caramel-chocolate bars topped with cashews is a crust made from Saltines. They lend an irresistible crunch and saltiness.

Shrimp Paste

Shrimp Paste

December 18, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

Chicken Kentuckian

Chicken Kentuckian

December 17, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

This southern dish of chicken sauteed with bourbon has a unusual depth of flavor thanks to a wild mushroom sauce. Serve the chicken with rice or noodles.

Dark Chocolate Fleur de Sel Cupcakes with Butterscotch Icing

Dark Chocolate Fleur de Sel Cupcakes with Butterscotch Icing

December 14, 2009 2 Comments posted by Linda Avery  
Filed under testers choice

Deep, dark chocolate cupcakes are swirled on top with a dollop of creamy butterscotch icing. Serve the cupcakes as an after-school treat or for dessert.

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.

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