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A Perfect Roast in Six Easy StepsIn this recipe, leg of lamb is marinated in Dijon mustard, garlic, and fresh herbs and then roasted in a convection oven for a perfectly browned crust. View this recipe |
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Give Beets a Chance: Beet Salad with Dijon Vinaigrette and MozzarellaBeets have a bad rap. They are mostly known for turning everything a deep red color, but they’re really so much more. They have a wonderful earthiness and maintain a unique flavor all their own. In this simple salad, we go light on the dressing and allow the ingredients to shine. View this recipe |
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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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Warm Up with a Classic Brown Butter Pear TartWith spring right around the corner, this poached pear and brown butter tart pays due reverence to one of winter’s sweetest fruits just before it goes out of season. View this recipe |
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Homemade Tahini and Baba GhanoushHomemade versions of store-bought products always taste so much better to me. Baba Ganoush is a famous Middle Eastern dip made with eggplant. It’s something I had wanted to make for a while. Baba Ganoush is a fun recipe to make with kids, and it can be eaten with almost anything — stalks of celery, carrot sticks, pita bread — the list is endless. 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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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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Succulent, Buttery ScallopsRich, dairy butter combine with fresh bay scallops for an indulgent, easy-to-prepare seafood meal right in the oven. 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 |
