“Fancy” can be simple. There’s no better proof of this than a Dutch Baby oven-baked pancake.
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.
One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!
Using high-quality ingredients, tuna salad can be a gourmet treat. Really! Here are two ways to enjoy it, including some variations.
Perfect for a brunch, lunch or dinner, and using very few and basic ingredients, this sweet sausage, fennel bulb and potato bake is an all-in-one meal that is deeply satisfying.
You know summer is here when tomatoes taste like tomatoes. And what better way to showcase them than in a savory tomato tart?
Spring screams shrimp salad! Say that five times fast.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
It’s time for Galettes des Rois. A French cake that celebrates the holiday of Epiphany, the day when the Three Kings visited the baby Jesus.