I received this assignment by default. Well, okay, maybe I sort of begged for it. St. Patrick's Day is the only time of year when my people take center...
While it may not seem like Spring yet, the official start of Spring is just a few weeks away. For the March magazines, the transition from winter to spring...
Tracking enthusiasm and disdain for cauliflower is like watching a cable news channel's election night blue and red map-divisive and often unpredictable. Love it or hate it, cauliflower generates...
Rose's Heavenly Cakes by Rose Levy Beranbaum (John Wiley & Sons, Inc, 2009) is a 2010 IACP Cookbook awards finalist in the Baking: Savory or Sweet category. For...
A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In this version, we roast the onions for an added layer of flavor and lighten up the sauce with low-fat milk. The result is a luxuriously silky sauce with a sweet roasted onion flavor for far fewer calories and less fat. We like the smaller size of pearl onions, but boiling onions also work well.
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We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well.
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The early American yeast bread, anadama bread, made with molasses and cornmeal, inspired these delicious dinner rolls. We think the sweet figs and floral aniseeds enhance the rich molasses flavor and make the rolls extra festive. Any type of cornmeal works in this recipe, but we especially like how stone-ground cornmeal looks on top of the rolls.
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Traditional homemade gnocchi (little Italian dumplings) are made with just potato, flour, egg and salt. Be sure not to work the dough too much or the gnocchi will be tough. Toss them with your favorite sauce and dinner is served!
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Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.
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