Saturday, March 20, 2010

Chocolate-Fig Oatmeal Bar

Chocolate-Fig Oatmeal Bar

July 27, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

If you like rich, chocolate, and decadent treats, then these fig bars, studded with chocolate chips and oatmeal streusel, will have you at first bite.

Salt Cod and Potato Spread

Salt Cod and Potato Spread

July 20, 2009 1 Comment posted by Linda Avery  
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Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.

Chicken with Cashews

Chicken with Cashews

July 8, 2009 2 Comments posted by Linda Avery  
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Chunks of sauteed chicken breast and roasted cashews are coated in a garlic-hoisin sauce. Spoon this classic Chinese recipe over white rice. Delicious.

Ginger Sake Cocktail “Sushi”

Ginger Sake Cocktail “Sushi”

July 1, 2009 2 Comments posted by Linda Avery  
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A great outdoor entertaining recipe. Cubes of sake-ginger-flavored gelatin sit on thin slices of cool cucumber. Slivers of candied ginger grace the top.

Tomato and Roasted Red Pepper Tart

Tomato and Roasted Red Pepper Tart

June 23, 2009 3 Comments posted by Linda Avery  
Filed under vegetarian

An easy-to-make tart filled with tomatoes, onions, red peppers, and black olives all nestled in a flaky, savory crust. A brunch, lunch, or dinner tart.

Chicken Avocado Cranberry Salad

Chicken Avocado Cranberry Salad

June 23, 2009 7 Comments posted by Linda Avery  
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When avocados are ripe, this is the salad to make. Chicken breast, dried cranberries, and avocados are tossed in a cramy dressing. Healthy, simple salad.

Salmon and Basil Crème Brûlée

Salmon and Basil Crème Brûlée

June 22, 2009 3 Comments posted by Linda Avery  
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A delicate custard is studded with poached salmon, onion, and a garden full of fresh herbs–parsley, chives, and basil. On top is gratin of cheese.

Cheddar and Chiles Bread

Cheddar and Chiles Bread

June 22, 2009 5 Comments posted by Linda Avery  
Filed under testers choice

Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for a Mexican-inspired loaf. Great for sandwiches.

Catalan Cinnamon Crème Brûlée

Catalan Cinnamon Crème Brûlée

June 22, 2009 3 Comments posted by Linda Avery  
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Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.

Pumpkin, Sunflower, and Flaxseed Boule

Pumpkin, Sunflower, and Flaxseed Boule

June 22, 2009 5 Comments posted by Linda Avery  
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Filled with nutty goodness, this bread recipe gets its crunch and flavor from pumpkin seeds, sunflower seeds, flax seeds. Healthy and kid-friendly.

Cherry Risotto Crème Brûlée

Cherry Risotto Crème Brûlée

June 22, 2009 1 Comment posted by Linda Avery  
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At heart, this custard is a rice pudding, but here it’s given the creme brulee treat. Studding it with dried cherries puts it into a luxe dessert category.

Very French Grilled Rack of Veal

Very French Grilled Rack of Veal

June 19, 2009 4 Comments posted by Linda Avery  
Filed under testers choice

Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.

Pork Medallions with Honey-Rosemary Butter and Apple Salsa

Pork Medallions with Honey-Rosemary Butter and Apple Salsa

June 19, 2009 5 Comments posted by Linda Avery  
Filed under testers choice

A great autumn recipe, pork tenderloin is seared then topped with a rich honey, rosemary, and bit of butter. An apple relish completes the dish.

Pain Perdu with Crème Fraîche and Raspberries

Pain Perdu with Crème Fraîche and Raspberries

June 8, 2009 Leave a Comment posted by Linda Avery  
Filed under testers choice

This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

Turkish Baked Eggplant with Chile, Feta, and Mint

Turkish Baked Eggplant with Chile, Feta, and Mint

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

Eggplant is roasted then stuffed with sauteed onions, red chiles, feta cheese, and topped with torn mint. A simple side dish, salad, or even a main course.

Sweet-Potato Salad

Sweet-Potato Salad

June 8, 2009 2 Comments posted by Linda Avery  
Filed under testers choice

For this potato salad recipe, sweet potatoes and a homemade pepper relish are tossed in a dressing full of garlic, mustard, olive oil, and lots of parsley.

Asparagus and Prosciutto with Lemon Vinaigrette

Asparagus and Prosciutto with Lemon Vinaigrette

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

Asparagus in a mustard-shallot dressing are grilled until soft. Thin slices of prosciutto, or ham, hit the heat to crisp then are crumbled over the spears.

Black-Eyed Peas with Spinach

Black-Eyed Peas with Spinach

June 8, 2009 1 Comment posted by Linda Avery  
Filed under vegetarian

Warm black-eyed peas and spinach are nestled in a bowl topped with cool tomatoes and onions. A drizzle of olive oil and a squeeze of lemon juice dress it up.

Baked Eggs in Ham Cups

Baked Eggs in Ham Cups

May 25, 2009 2 Comments posted by David Leite  
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Muffin tins are lined with ham and filled with eggs, zippy pesto, mozzarella cheese, and tomatoes then baked for a unique brunch or breakfast.

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

May 22, 2009 34 Comments posted by David Leite  
Filed under video

These cookies, first appearing in the New York Times, are adapted from ones sold at Jacques Torres Chocolates. The secret is to rest the dough for 36 hours.

Twice-Baked Potatoes with Ham and Mushrooms

Twice-Baked Potatoes with Ham and Mushrooms

March 10, 2009 Leave a Comment posted by Linda Avery  
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For this kid-friendly recipe, potatoes are roasted, scooped, then filled with mashed potatoes mixed with mushrooms, ham, and cheese then baked again.

Pasta with Sherry Vinegar

Pasta with Sherry Vinegar

March 10, 2009 Leave a Comment posted by Linda Avery  
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Dinner couldn’t be simpler. Pasta is cooked then tossed in a sauce filled with green and red peppers, mushrooms, and spiked with a touch of sherry vinegar.

Homemade Mayonnaise

Homemade Mayonnaise

March 10, 2009 Leave a Comment posted by Linda Avery  
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We slather in on, stir it in, fold it on, and whisk it thick, but few of us make homemade mayonnaise on a regular basis. With this recipe, we bet you will.

Apricot Semifreddo

Apricot Semifreddo

December 27, 2008 1 Comment posted by Linda Avery  
Filed under testers choice

This is a frozen apricot mousse made airy thanks to the folding in of whipped cream. When sliced it’s beautifully flecked with golden bits of apricot.

Carrot Crostata

Carrot Crostata

December 13, 2008 3 Comments posted by Linda Avery  
Filed under vegetarian

Take time to make this delicious and beautiful Italian carrot tart and amaze your guests. Based on a recipe from the Italian magazine, La Cucina Italiana.

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