This classic no-cook, no need for an oven appetizer or lunch/brunch entrée, will serve many of your entertaining needs
Clafoutis are usually a sweet custard dessert with cherries or other fruit. However, they have a savory side, too.
Sweet, jammy caramelized onions over a creamy bechamel sauce sitting on top of a buttery, flaky puff pastry… flavors don’t get more beautiful than this.
My go-to cold weather coffee cake is sweet, moist, rich and has maple syrup overtones (although there is none in it)
“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.