Two dacquoise cookies (crunchy meringue with ground nuts) with a chocolate, walnut and hint of coffee cream filling, what’s not to like?
Prepare your taste buds for a unique and satisfying experience!
If you’ve only had sauerkraut from a can, try this instead.
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.
With asparagus season in full bloom, make a risotto!
Three ingredients and a pie crust, that’s all that is required for this savory/sweet crostata.
“Simple, but sumptuous” or, “Rustic-luxe”. That’s what I would call this soup.
Become the master of your kitchen, one delicious stir-fry at a time.
Greg Nelson Cooks 