Your basic pound cake – buttery, moist, simple, and rich – and it’s deliicous topped with juicy summer peaches or strawberries. INGREDIENTS: 1 pound (4 sticks) unsalted butter at room temperature 3 cups sugar 6 eggs, at room temperature 4 cups all-purpose flour 1 cup whole milk 1 tablespoon vanilla extract 2 teaspoons baking powder...Read More

There are probably as many iterations of this Thai beef salad (also known as Yum Nua) as there are families in Thailand. The beef is usually seasoned with anything from simply pepper to a paste of garlic and fresh chili with ginger or lemongrass stalk. This recipe is a great way to use leftover grilled...Read More

This recipe is simple to make but takes 2-3 days of curing for optimum results. Prep takes about 30 minutes at the most, and to cook you just put it in a low-temperature oven. Although you could do this without the long cure and just rub the seasonings and cure mix on an hour ahead,...Read More

You can make this vegan version of “cream” to use in recipes that call for cream. There are many versions with coconut cream, tofu, soymilk, etc., but this recipe works great in savory applications and is very smooth. INGREDIENTS: 1 teaspoon olive oil 2 cups sweet onions, peeled and chopped 1 clove garlic 2 cups...Read More

This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...Read More

Bastille Day is the French version of the Fourth of July, and this fun and easy rendition of cheese fondue is very flexible. The method is nearly foolproof and you can mix and match cheeses to find a flavor profile that suits your palate. It’s like a winemaker creating a Bordeaux-style blend! The classic version...Read More

Every adult loves fondue, but kids love chocolate fondue! It is easy and fun to make, but as you can imagine, can be quite messy. Best served outside under supervision to prevent “double dipping”! For richer chocolate flavor you may use all bittersweet chocolate. INGREDIENTS: 1 cup milk or cream (cream is richer and smoother)...Read More

At one time, this classic recipe was all the rage in the United States. I remember the first time I heard the name of the recipe and thought, “Wow! That’s a LOT of garlic!” What I did not realize was that the garlic cloves are cooked unpeeled so the flavor is full of garlic, but...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

INGREDIENTS: 4 cups fresh blueberries 3 cups fresh strawberries 2 cups fresh raspberries 1/4 cup bottled lemon juice 2 packages (1.75 ounces each) dry fruit pectin (like Sure Jell) 7 cups sugar METHOD: Sterilize jars and lids for canning; keep hot. Heat water bath. In a large saucepan, combine berries and lemon juice. Crush berries...Read More