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Recipe (404)
11/13/2009
Ricotta Cheese Puffs
Entertaining is easy when you have these cheese puffs ready to go: both the buttery puff pastry and the macadamia nut pesto can be made ahead and frozen. This recipe calls for goat's milk ricotta, but you can always substitute cheese made with cow's milk. Continue...
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Source: Pham Fatale
11/11/2009
Ham and Parsley Terrine
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
Source: Saveur
11/11/2009
Ham and Cheese Soufflés
Ham and eggs are natural partners. In these pillowy soufflés, both ingredients are enhanced with dried mustard and sharp cheddar.
Issue #125
Source: Saveur
11/10/2009
Chocolate Mousse in a Blender
Most chocolate mousse recipes are notoriously complicated. But this simple, satisfying version uses only five ingredients, which come together in under a minute. Continue...
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Source: Soup Belly
11/09/2009
Dione Lucas's Omelette
Plain old water, not cream or milk, makes these omelettes light and fluffy.
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Source: Clove Garden
11/08/2009
Croque Madame
Go for broke with grilled ham and cheese by topping the sandwich with creamy Mornay sauce and a perfectly fried egg. Continue...
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Source: Dishing Up Delight
11/06/2009
French Walnut Tart
If pecan pie is too cloyingly sweet for your taste, try this traditional French walnut tart, which steers clear of corn syrup and instead gets its sweetness from homemade caramel. The process is a bit time-consuming, but the end result will be well worth the effort.
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Source: The New York Times
11/06/2009
Roast Chicken with Tarragon Sauce
Rich cream sauce gives a classic roast chicken an elegant feel. Use pan drippings from the roast for this simple, quick sauce. Continue...
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Source: She's in the Kitchen
11/04/2009
Peach Baluchons
Decadent pastries are filled with pastry cream and peaches. The flaky puff pastry is topped with a dusting of cinnamon sugar, making for an excellent breakfast treat. Continue...
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Source: Savoring Time in the Kitchen
11/03/2009
Warm Banana Souffle
Fluffy and light, a soufflé for dessert always feels decadent. It doesn’t, however, have to be complicated. In this recipe, mashed bananas are stirred into the batter for a sweet, warm ending to a meal for two. Continue...
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Source: Inn Cuisine
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