Note: This is my version of Marcela Valladolid’s recipe from the Food Network. I must confess: I’ve been a bit obsessed with chilaquiles recently. That happens to me sometimes...
Read More Roasted Tomatillo Chilaquiles
This chicken stew is such a favorite for me that I daydream about it, making it frequently, just a bit different each time. No matter how much I make...
Read More Succulent Chicken Stew
Note: This recipe is a modified version from Gjelina, the cookbook. I like to double this recipe because it’s the same amount of work and you will definitely use...
Read More Tomato Confit MAGIC ELIXIRS (TM)
We started this amazing creation with a dark chocolate waffle, originally from Bon Appetit Magazine, and totally did our own spin by making them Napoleon style, served with Mocha Cream...
Read More Napoleon Chocolate Waffle
Can you imagine a breakfast better than these updated Baklava-style buttermilk waffles? This longtime favorite classic waffle recipe from @cooksillustrated offers the perfect balance of crunch and softness, and...
Read More Baklava Waffles
The trick to this recipe being absolutely exceptional is having super fine almond meal. Re-process the almond meal in your food processor. Although it’s perfectly adequate as is, running it through...
Read More Nutty Chicken Fingers
If you can believe it, I’d never made a meringue before and had the idea it would be unbelievably hard to make, but it’s actually easy! I was inspired...
Read More Meringue Profiterole
Note: this recipe is from the cookbook Gjelina. 1 head cauliflower, trimmed and chopped into large florets 1/2 cup olive oil Kosher salt Freshly ground pepper 3 cloves garlic...
Read More Roasted Cauliflower with Garlic, Parsley & Vinegar
Make this Turkey Soup when you need a bowl of comfort that is so satisfying and delicious. Whether you’re using up leftover Thanksgiving turkey or preparing it from scratch,...
Read More Turkey Soup: A Thanksgiving Leftover Favorite
Read More Oven-Roasted Parsnips with Hazelnut Picada
Note: This recipe is from Gjelina’s cookbook. It’s absolutely fabulous, and you should buy it. 2 fennel bulbs 2 blood oranges 1/4 cup olive oil Flaky sea salt 1/2...
Read More Roasted Fennel with Orange & Crushed Red Pepper Fales
Note: this recipe is from the cookbook Gjelina. Herbed Yogurt Ingredients 1/4 cup Greek-style yogurt 1 tsp chopped fresh flat-leaf parsley 1 tsp chopped fresh dill 1 tsp chopped...
Read More Roasted Beets with Tops, Herbed Yogurt & Horseradish
Note: this recipe is from the cookbook Gjelina. 1/4 cup roughly chopped hazelnuts 4 Tbsp unsalted butter 1 acorn squash, halved and seeded 1/4 cup water 1Tbsp dark brown sugar...
Read More Roasted Acorn Squash with Hazelnuts, Brown Butter & Rosemary
My Garlic Confit Recipe is simply wonderful. It’s absolutely liquid gold: buttery, soft garlic goodness that’s great in soups, dressings, sauces, and spreads, providing the most gentle garlic essence....
Read More The Best Garlic Confit Recipe For Garlic Lovers
People sometimes look at this recipe and misjudge it, saying “this is lemon chicken.” Oh, but it’s not. Try it and see. With this recipe there is a certain alchemy in...
Read More Heroine Chicken
Note: This is a guide, not an exact recipe. I followed this Rib Roast Recipe as my guide, but I totally changed it up. Have the butcher delicately detach...
Read More A Guide to Standing Rib Roast
Note: This is just a framework for Macaroni and Cheese. You can add more cheese, cream, meat, or whatever you like to vary the recipe to your taste. This...
Read More Macaroni and Cheese
Cooking the roast on the bone is especially nice with pork so that it doesn’t dry out. To make it easy for carving the butcher slid a knife...
Read More Spectacular Pork Roast
Read More Arugula & Radicchio Salad with Crispy Shallots & Shallot Oil-Sherry Vinaigrette
A fun dish to make with your family that's hard to get wrong!
Read More Brownie Cookie Ice Cream Clouds
