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Bacon-Wrapped Stuffed DatesBaked stuffed dates are edible jewels. They’re crispy-bacon-coated, tender mouthfuls of salty-sweet, savory treats. The dates are like smooth caramels, and the surprise cheese filling is the “oh-yeah” factor. I like to make a platter full, set them on the counter, and let my guests help themselves. They’re not shy. View this recipe |
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Authentic Lasagna for CarnivoresGourmet lasagna with all the bells and whistles — cheese, meat, and flavor. View this recipe |
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Classic Cheese Soufflés in Individual RamekinsSoufflés, gratins, and terrines are ideal first-course appetizers that can set the tone for a unique evening. There is something special about offering your guests delicious food in individual ramekins or dishes. It’s like presenting a small gift to each of your friends. View this recipe |
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Valentine's Day Chocolate Two WaysThere’s no overestimating the power of chocolate –– whether it’s a soothing remedy at the end of a long day or a festive celebration, it’s an indulgence universally acknowledged as euphorically delicious and nearly impossible to resist. And few could argue that one of its most significant roles comes around each February. Today’s recipes play up chocolate’s fruity counterparts, while staying true to its extravagantly indulgent character. View this recipe |
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Lechon Asado: Puerto Rican Style Slow Roasted PorkI grew up in a lively neighborhood that was home to a significant Puerto Rican population. All of life’s occasions, from good grades to holidays to major milestones, were cause for celebration. And big celebrations almost always meant lechon asado, Puerto Rican style roast suckling pig. View this recipe |
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Discovering Brussels Sprouts for YourselfEating seasonally is key for flavor, and Winter is when Brussels sprouts shine. When I was growing up, the only time I ever heard of Brussels sprouts was in TV sitcoms, when the kids refused to eat it. Now that I’ve discovered them, I don’t know what all the negative press was about. View this recipe |
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Carrot Apple Ginger Tea Cakes from Juicer PulpPulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. These little tea cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp. View this recipe |
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A World of Possibilities with Baked Crab DipServed warm, this luscious dip features crab’s delicate yet distinctive flavor. And paired with a light Sauvignon Blanc, it makes a knockout first impression. View this recipe |
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Dessert Pizza Throw DownTurning pizza into a dessert using deliciously sweet ingredients is a charming and surprisingly stylish way to treat yourself — in more ways than one. View this recipe |
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Bananas Wrapped in Phyllo with Homemade Chocolate SaucePhyllo is a thin pastry sheet featured in many Greek and Mediterranean dishes like baklava and apple strudel. It’s flaky and lighter than dough. This delicious Banana Phyllo is a great way to cap off any meal. View this recipe |
