These Frosted Cake Cookies are soft and chocolatey and topped with a fluffy vanilla frosting and pretty rainbow sprinkles.
The cookies are soft and cake-like, and are loaded with mini chocolate chips. The American-style buttercream frosting is light and fluffy, and is a great vehicle for your favorite sprinkles, especially if you are celebrating someone's birthday.
These Genoise Madeleines are made with a traditional sponge cake batter and are baked in a pan with scallop-shaped cavities. They are perfect little tea cakes just right for dipping.
These cakes are light and airy, but pretty sturdy at the same time. They are made with the same batter you might use to make lady fingers or little sponge cakes for shortcakes.
This cauliflower quiche, with caramelized onions, pancetta, and Gruyère, is one of my favorite takes on quiche, the classic savory egg custard pie.
I just took a quick count and realized this is my tenth quiche recipe that I've posted. Clearly, I love quiches, including ones with smoked salmon, zucchini and onion, and ham and asparagus. I also love mini quiches to serve as appetizers, such as quiche lorraine, shrimp, pancetta and asparagus, and bacon, leek, and cheddar. I've even baked a cheesy vegetable quiche in the air fryer.
Tabatière, or Snuff Box Bread, is a flavorful loaf of bread that gets its name because if looks like a snuff box with a lid. In France, tabatière actually means "snuff box."
I am making this bread with the Bread Baking Babes and our host kitchen is Cathy of Bread Experience. She adapted this bread recipe from the book, The Larousse Book of Bread by Eric Kayser.
This potato salad uses a mixture of white, red, and purple mini potatoes. Add an array of vegetables and Japanese-style flavors for a fabulous potato salad.
I've made Japanese-style potato salad, including one with ham and Yukon Gold potatoes, and one where you can make your own Japanese-style mayo.
This Oven-Roasted Pepper Tart with Prosciutto and Goat Cheese takes advantage of the fresh peppers available right now. Oven roasting the peppers brings out the sweet flavor and adds so much to the texture of the tart.
If you love the sweetened flavor of roasted peppers, you definitely need to make this tart. I slow-roasted the peppers in the oven, placing the pan on the middle rack with the broiler on. This chars the skin of the pepper and also softens and roasts the meat of the pepper over time.
The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden.
This salad is great for a picnic or a party and can easily be made in advance so you can enjoy spending time with your guests rather than being stuck in the kitchen
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison.
These hot dog flower buns are a Chinese bakery favorite, both in Hong Kong and in Chinatowns across the U.S.
They are typically made with soft milkbread dough created using a tangzhong, which is a mixture of flour and milk or water that is cooked to gelatinize some of the flour to hold extra moisture. It has origins in Japan and then was popularized in Taiwan and Hong Kong in the early 2000s.
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.
This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers.
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland.
Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.
This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.
Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It's great as a side dish, or when you want something easy and light yet filling, a summer main dish.
This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions.
