total posts: 226
Milan Cookies for the July Daring Bakers challenge.
Dark chocolate gelato with toasted hazelnuts and hazelnut praline.
Hummus with homegrown roasted garlic.
Grilled chicken marinated in adobo with guajillo chiles, chiles de arbol, cumin, cloves, and oregano.
Muffin shaped brioche for the Bread Baker's Apprentice challenge.
Traditional Swabian potato salad recipe from Germany, with Yukon gold potatoes, white wine vinegar, and no mayo.
Homegrown tatsoi with onions and garam masala.
Pork-filled potstickers for the Daring Cooks challenge.
Fresh strawberries, spinach, avocado, goat cheese, and roasted pecans with champagne vinaigrette.
Cannellini bean salad with white balsamic vinaigrette and garden fresh herbs.
Blueberry buckle made with fresh blueberries, whole wheat flour, and whole wheat pastry flour.
[DB] Apple strudel with rum-soaked raisins.
Lemon Thyme Sorbet, a refreshing after dinner lift.
Christopsomos, Greek Christmas bread, from The Bread Baker's Apprentice.
Dorie's moist and flavorful banana Bundt cake.
Quick and easy version of Mandarin orange chicken with chiles and snow peas.
Anadama bread from The Bread Baker's Apprentice.
[DC] Ricotta Gnocchi (from the Zuni Cafe Cookbook) with sage, chives, and browned sage butter.
Greek Burger with Tzatziki and Spinach Arugula Pesto
Rhubarb margarita, a tasty and seasonal way to celebrate Cinco de Mayo.
[DB] Bourbon Chocolate Pecan Cheesecake (Daring Bakers April 09)
Roasted asparagus with orange ginger glaze.
Chicken bok choy with ginger and garlic.
Honey Wheat English Muffin Bread
Banana bran muffins with toasted walnuts, a tasty way to use overripe bananas.
Lemon yogurt cake with lemon glaze.
Spicy Black Beans and Ham with Jalapeno Cheddar Cornbread
Guinness Milk Chocolate Ice Cream
Guinness Gingerbread with Guinness Stout, Dutch cocoa, ginger, white pepper, and cinnamon.
Crusty cornstalk rolls with stone ground cornmeal
Spicy Red Lentil and Tomato Soup
Chocolate mousse, romance in a bowl.
Rye onion walnut rolls
Panini with Prosciutto, Fontina, Spinach, and Slow-Roasted Tomatoes