It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
The autumnal equinox may have already passed, but there is still great summer produce to be had.
Zucchini boats (stuffed zucchini) is summer’s answer to flexibility.
Grandma Lehman wrote on her newsprint recipe, “Great on a cold winter night or for a summer picnic.” How can you argue with that?
Do you ever buy cheese and a few days later it’s already moldy? Here are a few high-level tips to save some dough (that you can use to wrap your cheese in and bake! Sorry, that was cheesy. I could go on…).
Strata: An all in one dish, perfect for a make-ahead breakfast, brunch, lunch, or dinner.
Have you ever grilled a garden salad? Not the loose-leaf type, but wedges of lettuce heads with glorious nooks and crannies where you can bury your vegetables, fruits, nuts and cheese treasures. (Don’t have a grill? You can also pan fry them over high heat.)