Three slices of apricot pound cake with a thin filling of apricot jam on a flowered plate

Apricot Pound Cake

This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.

  • Quick Glance
  • 45 M
  • 2 H
  • 0
Chocolate-Orange Cupcakes

Chocolate Orange Cupcakes

Nothing says loving from the oven more than stunning chocolate cupcakes smothered with even more chocolate in the form of frosting.

  • 25 M
  • 1 H, 15 M
  • 4
Plate of sauteed Swiss chard with red stems

Sauteed Swiss Chard

Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
A white plate with dry-fried green beans with bits of cooked ground pork

Dry-Fried Green Beans

Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.

  • Quick Glance
  • 15 M
  • 15 M
  • 2
A potato rosemary focaccia--bread topped with sliced potatoes and rosemary sprigs on a white plate

Potato Rosemary Focaccia

An intense herb oil of basil, parsley, oregano, rosemary, garlic an thyme is drizzled atop focaccia loaded with slices of potato, onions, and rosemary.

  • 45 M
  • 6 H
  • 6
Mixed green salad with a slice of baguette and got cheese on top

Goat Cheese Salad

In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.

  • Quick Glance
  • 10 M
  • 20 M
  • 0
Rosemary Cod with Mashed Rutabaga

Rosemary Cod with Mashed Rutabaga

Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 0
Portuguese-Style Pork Roast with Clams

Portuguese-Style Pork Roast with Clams

Pork and clams, a classic Portuguese combination, are paired with tomatoes, garlic, herbs, and a pinch of crushed pepper. For a twist, bone-in pork loin is used.

  • 1 H
  • 2 H, 15 M
  • 5
Sliced masa-crusted chicken breast with piquillo peppers, avocado butter, and salad on a plate

Masa-Crusted Chicken

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

  • Quick Glance
  • 1 H
  • 1 H
  • 0
Chocolate Fondue

Chocolate Fondue

A steadfast classic, chocolate fondue just doesn’t let you down when you crave a silken, simple dessert to share. And with dippers galore, it could never be boring. Never.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Egg cup filled with Tahitian cream custard, two vanilla beans, on a pile of sugar

Tahitian Crème Anglaise

This Creme anglaise, a rich custard sauce that can be served hot or cold, is flavored with Tahitian vanilla beans, noted for their intense vanilla flavor.

  • Quick Glance
  • 25 M
  • 4 H, 35 M
  • 0
A white bowl of chocolate mousse with spun sugar on top, nearby a spoon

Chocolate Mousse with Spun Sugar

An intensely chocolate mousse is the bed for a cloud of spun caramel sugar. Of course, you can skip the sugar and serve it with a dollop of whipped cream.

  • Quick Glance
  • 1 H
  • 2 H
  • 0