Don’t let the term “preserved” scare you; this is much easier and quicker (really, only minutes) than traditional canning.
My plan is to make this salmon for Easter. It’s the perfect addition to any buffet because it’s healthy, fresh, delicious and best served at room temperature.
By the time we were done making pie crust, Elizabeth had taught me so many things, and helped me feel truly comfortable with the process. Not to mention, our families got to reap the delectable rewards of our work!
New Style Roasted Chicken is a super easy recipe that is absolutely delicious (and really really forgiving). I make it at least once a week (Monday nights tend to be our roast-a-chicken night) because the whole family loves it.
If you’re bored with the same old beet salad with goat cheese, here is a creative and unusual way to use beets that will woo your senses. This beet pasta is beautiful, healthy, and delicious like you wouldn’t believe.
We had a so much fun at our cooking class. Mollie is beautiful, bubbly, feisty, fun, and funny. As you can see in the video, I was having a blast the entire time!
This risotto is sort of a “base recipe” that can be prepared in a ton of different ways. At my birthday party, he added wild mushrooms and served it under tender slices of roasted duck. During a spring visit to the Bernardus Lodge, we had it with fresh peas, and for our wedding, we chose to have it topped with white truffles.
Every time Cal and Ben come to the house, Ben bakes some amazing carrot cake cookies. This recipe makes a huge batch, but these cookies are so wonderful and delicious that you’ll be happy to store the extras in a sealed container in the fridge.
I recently hosted Chef Maili Halme Brocke in my kitchen for a lesson in preparing tempura-fried squash blossoms, and when we discovered there weren’t enough blossoms in my garden for the recipe, we gave stuffed basil leaves a try! They were delicious and a big hit with my guests. For more information and recipes take […]
Chef Maili planned to teach us how to prepare her delectable tempura-fried squash blossoms. But when we went out to my garden to harvest the blossoms, we realized we weren’t going to find enough for the recipe. Maili spotted my abundant basil leaves, though, and immediately suggested that we give them a try. And, of course, her fried basil creation became the hit of the class.