Dinner Party

  • I’ve been making this Snapper for years now, and while other recipes may get adapted over time, this one has remained untouched. It is a perfect dinner party entree as everything can be assembled ahead and popped in the oven when ready to bake. You’ll love the flavors, and with its simple preparation, it’s sure to find its way into
  • My eldest daughter loves horses. Every year, for as long as I can remember, she requests the same cake for her birthday. It’s a banana white-chocolate chip cake, which we bake in a horse-head shaped baking pan. We decorate it with a peanut butter cream cheese frosting and chocolate ganache details, and lo is it a sight to be seen.
  • Fennel is beloved in my family. Shaved thinly in salads, cut in thick wedges for a veggie platter, or slowly braised with onions and tossed with pasta, we can’t get enough. This is one of our favorite salads – so bright with the addition of fresh herbs and citrus, and with a hearty protein kick from the chicken. I like to have
  • Ripe and flavorful tomatoes make this dish, so I encourage you to make this recipe at the peak of the season. The technique is also important. Seeding your tomatoes, then using a box grater to get a puree will give you the perfect texture for the sauce that will cling to the pasta and the shrimp. With so few ingredients, it’s
  • It has long been known that tequila and citrus are a great match, so why not on the plate? This savory, fresh application is just what your fresh-caught fish needs. Light and refreshing on a hot Florida evening, everyone will love this fun twist. I prefer 4-5 ounce portions of fish per person, however you can increase this to a
  • Upping the game from a standard cheese platter doesn’t have to mean lots of effort and lots of time. This warm, bubbling dip will delight anyone who loves Mediterranean flavors. Prepare it a few hours ahead, and pop it in the oven 20 minutes before you’re ready to serve, then listen to the oohs and aahs as it’s devoured.
  • Not long ago, my daughter wondered aloud what those green and purple pointy cauliflower looking vegetables are in the supermarket. She insisted that we buy one so she could try it, which of course I happily obliged. When we got home she looked it up and learned that romanesco is very similar in taste and texture to cauliflower, but
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