This tart signals the winter season and will look gorgeous on your dessert table. Ingredients Tart crust: 3 cups (426 grams) gluten free all-purpose flour, Bob’s Red Mill preferred 3 tablespoons (36 grams) granulated sugar 1 teaspoon salt 1½ sticks (¾ cup or 170 grams) cold unsalted butter, cut into pieces 1 large (13 grams) […]

These roast chicken breasts partially bake while you prepare the easy, flavorful sauce; when the sauce is done, you pour some over the chicken, bake for 10 minutes longer, and you’ve got an lusciously different main course. Ingredients Chicken: 4 large chicken breasts, bone in and skin on Nonstick olive oil spray 2 teaspoons ground […]

Sweet and spicy, this grilled adobo chicken is delicious with a quinoa salad or slathered with salsa and guacamole. They also taste great stuffed in corn tortillas or as a simple appetizer with a zesty dipping sauce. Ingredients Marinade: 1 tablespoon plus 1 teaspoon vegetable oil 1 tablespoon plus 1 teaspoon lime juice 2 teaspoons […]

This is a delicious, vibrantly colored salad. If you’d like to do it ahead of time, the roasted beets can be peeled, chopped and stored in the refrigerator for up to 2 days, and marinated up to three hours in advance. For the vinaigrette, I prefer a combination of olive oil and grapeseed oil, so […]

This is a quick and easy appetizer that will keep the masses staved off while you finish preparing the Thanksgiving feast. It’s also a perfect recipe for a Super Bowl party. Ingredients ½ pound nondairy puff pastry, defrosted 3 tablespoons all-purpose flour 6 kosher turkey sausages ¼ cup apple butter 1 large egg 1 tablespoon […]

These fancy stuffed ravioli are called mezzaluna—Italian for “half moon.” This version, stuffed with a rich, fresh-pea puree, makes a delicate and elegant dairy entree or pasta course that is more than worth the effort. It’s easy to make and freeze for a touch of spring anytime. Ingredients 6 (12-inch square) store-bought fresh pasta sheets […]

Escabeche originated in Spain as a means of pickling and preserving all sorts of fish, poultry and vegetables in an acid-based marinade. The technique traveled around the world with the Spanish explorers and became an important part of the Latin American culinary repertoire, including that of Mexico. Escabeche will work with any meaty white fish; […]

Chicken Shepherd’s Pie Recipe is not exactly what you think of for Passover but these Chicken Shepherd’s pies topped with luscious mashed potatoes will have everyone asking for them long after Passover is over! Ingredients Stew: Nonstick vegetable oil spray 3 tablespoons olive oil 2 large shallots, peeled and cut into ¼-inch dice 3 cloves […]

This lamb and artichoke stew will fill your home with an enticing aroma as it cooks slowly throughout the day. It’s a lovely special-occasion dish—a nice change from chicken or brisket for your Seder table—and it works for a variety of special diets, as it’s nut and egg free. Ingredients 1 tablespoon olive oil 1 […]

This summertime favorite is sweet and satisfying, bursting with pure, clear corn flavor right from your own corn cob broth. Ingredients Corn Stock: 12 ears sweet corn, shucked 10 cups water 1 teaspoon kosher salt Chowder: 1 very large Vidalia or Walla Walla onion 2 stalks celery, trimmed 2 large russet potatoes (about ½ pound) […]

These simple rice pancakes, studded with fish and scallions, make a light and tasty start to Korean menu. Ingredients Dipping sauce: 5 tablespoons Korean soup-style soy sauce, or gluten-free soy sauce 2 1/2 tablespoons rice vinegar 2 teaspoons scallions, thinly sliced ½ teaspoon granulated sugar ½ teaspoon freshly ground black pepper Pancakes: 2 extra-large eggs […]

Yellow tomatoes are mildly flavored and have lower acidity than red tomatoes. Once a rare novelty only found in the kitchen of chefs and die-hard gardeners, yellow tomatoes, often babies, are now available at large grocery stores, specialty stores, and farmer’s markets. They make a wonderful base for this warm soup. Ingredients Soup: 5 tablespoons […]

A tender chocolate cake with real cherry filling, topped with rich ganache. A chocolate lover couldn’t ask for more. Ingredients Cake: 2 cups (260 grams) plus 2 tablespoons all-purpose flour, divided ½ cup (48 grams) unsweetened cocoa powder ½ cup boiling water 2 ounces (57 grams) dark chocolate, roughly chopped ¾ cup whole milk 2 […]

These deliciously different quinoa-stuffed artichokes are inspired by Julia Child’s classic technique for preparing artichokes from her book, Mastering the Art of French Cooking. Of course, when she was writing her opus in France in the 1950s, this ancient South American grain was virtually unknown in the northern hemisphere and certainly not among practitioners of […]