Make Ahead

  • The trick to a good grain salad is making sure it is not soggy. Grains can retain water from cooking, and cause the dressing to dilute and the flavors to be muted. My fix for this is easy, and I’ve included it in the recipe instructions. Also be sure to drain the artichokes really well as this could otherwise impart excess liquid- I,
  • My parents had a guava tree when I was a kid, and my mom would make the most fabulous desserts and breakfast breads from this unique and delicious fruit. I don’t have any of her original recipes- in fact she can’t remember following recipes for these- so I developed this fruit crisp in hopes of doing her justice. Fresh guavas can be
  • This is an incredibly flavorful recipe, and well worth the effort of forming the empanadas. The dough is a cinch to put together, and since it is olive oil based instead of butter, is very forgiving. You don’t need to worry too much about overworking the dough and loosing its flakiness. I like to make a bunch of bite sized empanadas
  • 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.
  • This dough is delicious, nuanced and flavorful- and is a breeze to make. With a 24-36 hour rise time, it does require advanced planning ahead of pizza night, but it’s so worth it. The extended rise time means no work kneading, and when we do “make your own pizza” nights with my kids and their friends, this is my go-to dough. I give
  • Sounds kind of strange right? I can’t picture an Italian nonna pouring beer into her flour… but then again, why not? I’m always searching for ways to get more flavor out of a dough, so it doesn’t get left in little scrapes on plates at the end of the meal. Dough should be relished – savored even – and looked forward to once you’ve
  • 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
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