total posts: 17
Going fishing? Try this ridiculously easy French classic to make while camping or at home.
Want a jolt? Take a whiff of this cheese. "La Serena" or the 'calm one,' is anything but calm.
No bread crumb crab cakes -- the crabbiest cake ever!
Rugelach: A buttery, rich pastry I can't live without.
Waldorf-Astoria Chef John Doherty's warm Copper River salmon with lentils and tomatoes. It's delicious and great for mom!
Fresh morels from the woods of Virginia are delicious in crepes.
Want to make the perfect scrambled eggs? Try mixing chemistry and chance with warm pan.
Catalan chicken with pine nuts and raisins is the perfect twist on the Sunday night chicken theme.
East-west cranberry sauce offers a sweet balance to savory duck breasts.
Want a romantic steak dinner in under an hour? Try this steak au poivre recipe.
The cascabel pepper adds a rich, deep flavor to Mexican mole.
Mexican mole with ancho, pasilla, and cascabel peppers served with chicken breasts -- delicious!
Cannele, the French specialty dessert from Bordeaux, is a labor of love.
Ricotta salata, or "salted ricotta" is the perfect cheese topping for Italian puttanesca sauce.
Algerian semolina cookies are the perfect mid-afternoon treat.
Brillat savarin is an unbelievably creamy natural rind cheese with an earthy but clean flavor up front; a metallic high note in the middle; and jolt of pepper going down.
Fried chicken livers offer a new taste in fine dining but prejudice lingers. Grapeseed restaurant in Bethesda, Maryland.