This pear fritter loaf cake combines all of the goodness of a fritter in an easy to make quick bread.
This pear loaf cake is loaded with fresh pear chunks along with vanilla bean paste, a brown sugar cinnamon swirl, and finished with a vanilla glaze. The cake is super moist too.
These apple cookies, with a spicy oat streusel and a cinnamon glaze, are moist and filled with chunks of fresh apple. They are a great for a snack or dessert. The apple flavor is enhanced by the flavors of fall, including cinnamon, nutmeg, allspice, and brown sugar.
These cookies are easy to make. The hardest part is waiting for them to cool and then for the glaze to set. Everyone who tried these loved them and immediately asked for the recipe.
Sear roasting is a great way to prepare a steak, especially when you are unable to grill outside. By searing the steak on the stove top and then transferring it to a hot oven for just a few minutes, you end up with a steak that is charred on the outside and evenly cooked on the inside.
We enjoyed this steak with French fries and green beans with shallots and tomatoes. It was a tasty meal.
This easy clam chowder is wonderful when the weather gets cooler and you need something warming and easy to put together.
This chowder fits the bill. The broth is a combination of clam juice and the juice from canned tomatoes, and the soup is loaded with goodies such as clams, potatoes, onions, and herbs. Plus, this chowder comes together in about 30 minutes or less.
These frozen chocolate peanut butter truffles are a tasty treat that are like a cross between candy and ice cream.
These frozen truffles are filled with a concoction of whipped cream, peanut butter, and chcolate ganache. They are then chilled and coated in chocolate and sprinkled with chopped peanuts.
This Mexican Street Corn Pizza is inspired by esquites, which is a street corn salad where the vendor strips the corn and adds all of the ingredients into to-go bowl that you can enjoy without eating corn on the cob.
This pizza begins with a Neapolitan style crust, which is thin and crispy and is topped with the corn mixture along with roasted Hatch chiles. I've been on a Hatch chile kick this August, roasting them whenever I can get my hands on them.
These cinnamon crunch bagels are a sweet way to enjoy bagels for breakfast. Your cravings for both a chewy bagel and a sweet way to start the day will be satisfied.
I have a lot of bagel recipes here on this site, including sourdough bagels, New York water bagels, jalapeño bagels, asiago cheese bagels, marbled rye bagels, pretzel bagels, egg bagels, sourdough blueberry bagels, onion bagels, and overnight bagels.
This easy sourdough breakfast bread is great for slicing and toasting, making French toast, and topping with fresh avocado and tomatoes.
If you have an active sourdough starter, you can make this bread, from start to finish, in just about half a day. It's hard to predict the actual timing because there are variables such as room temperature, humidity, and the flour you are using. However, if you start mixing the dough in the morning, you should have a wonderful loaf of bread by the afternoon.
This spicy slaw with red cabbage and mango is crunchy and flavorful, and the mango adds a wonderful sweetness to this salad.
This slaw is refreshing and perfect for serving with grilled steaks, pork chops, short ribs, or spare ribs. You can also serve it with a sandwich for a light lunch.
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.
