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 lomo saltado is a tasty mixture of beef, tomatoes, chiles, onions, and French fried potatoes. It is typically accompanied with white rice.
Lomo Saltado is a traditional Chinese Peruvian stir-fry, and another example of how Chinese emigrants adapted the local ingredients of their new land to their cooking style.
Bouchon Bakery Shortbread Cookies - they are so simple, yet they can be so elegant, and they are perfect for a simple dessert, a snack, or for gifting.
These shortbread cookies are a magical combination of flour, butter, sugar, vanilla bean paste, and kosher salt. You can make the dough in advance and refrigerate or freeze it, making baking ahead that much easier. The baked cookies can also be frozen.
These Thai-Flavored Pork Belly Skewers are seriously delicious..... soooo good..... happy dance good. How many ways can I say that they are pretty amazing! Serve them as an appetizer and watch them disappear.
I still can't believe I devoured a skewer full of this pork belly the minute it came off of the grill! The wonderful combination of ingredients in the marinade definitely make this dish.
These Mini Ciabatta Loaves are deeply flavored from the dark brown and shatteringly thin crust.
Ciabatta means "slipper" in Italian. The bread is very light and is typically roughly shaped due to the high hydration.
This fresh tomato salsa, also called pico de gallo or salsa fresca, is a classic Mexican topping or dip primarily made with ripe tomatoes, fresh chiles, and diced onions.
The first time I made this salsa, I took it to a party with a Mexican food theme and it was clearly the winner in the "salsa wars."
These apple latkes are both tart and sweet, and are perfect for breakfast and even dessert.
These apple latkes are from the book, A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan, the author of King Solomon's Table, a quintessential compendium of Jewish recipes from around the world, along with 11 other cookbooks.
These stir-fried eggs with velvet shrimp made the best "brinner" (breakfast/dinner).
These stir-fried eggs with velvet shrimp make a tasty breakfast or a dinner main course with rice. They are also fabulous as part of a mult-course Chinese style dinner.
This no knead chiabatta bread, with its crunchy crust and soft and airy interior, is super tasty and so easy to make.
This bread is wonderful for sandwiches, croutons, and simply as a side for dipping in sauces, stews, and soups. It also makes amazing garlic bread.
This bread is made with a delicious mix of different grains, including wheat, corn meal, oats, bran, and brown rice.
This multigrain bread, called "struan," was created by my favorite bread baking author and teacher, Peter Reinhart.
This Mexican Street Corn Salad takes the flavors from the grilled corn (elotes) that is sold by street vendors in Mexico (and here in parts of Los Angeles) and incorporates them into a delicious salad.
Mexican street corn is grilled corn that is slathered in a mixture of mayonnaise, cotija cheese, chili, and lime and then sold on the cob. There's also a version of street corn, called esquites, where the food vendor strips the corn from the cob, tosses the ingredients, and serves it in a plastic cup.
This savory vegetable tart consists of a crispy buttery pre-baked phyllo crust filled with a warm mixture of sauteed vegetables, thyme, and goat cheese.
The tender vegetables, combined with the goat cheese and seasoned with black pepper and thyme, are so flavorful.
These blueberry pecan rugelach are perfect for celebrating the wonderful blueberries available this time of year.
These rugelach are super tender, just slightly sweet, and filled with a mixture of freshly-made blueberry jam and pecan meal. They're really hard to resist.
This barbecued pork lo mein is a wonderful Chinese take-out style dinner that will satisfy your cravings.
This barbecue pork lo mein is one of my favorite Chinese take-out style dishes that you can easily make at home.
These Ham and Cheese Rye Muffins are a wonderful take on the ham and cheese on rye sandwich. They are also a great portable breakfast.
These ham and cheese rye muffins are made with whole grain rye flour, bread flour, as well as ham and cheese.
This hot pepper beef is a wonderful Chinese-style stir-fry that you can make in just a few minutes with easy-to-find ingredients.
This stir-fried hot pepper beef is one of my all-time favorite stir-fries. The dish is super easy to make, the ingredients are easily found in your grocery store, and the resulting flavor is so amazing.
This beer brat (or smoked sausage) corn chowder is a delicious midwestern-style soup. It's loaded with sausage, corn, cheese, and beer. It's creamy, cheesy, and hearty.
This beer and smoked sausage corn chowder is smoky, cheesy, and loaded with fresh sweet corn. A bowl of this chowder is super filling. All you need is a salad, a glass of wine, and maybe a slice of bread, and you have lunch or dinner.
This spicy stir-fried beef with carrots, celery, and chiles is wonderful meaty dish. You can serve it as dinner for four with rice or noodles, or as part of a multi-course meal for a crowd.
This succulent stir-fry is intensely flavored with the beef, vegetables, and chiles, and is stir-fried with a bit of soy sauce, grated ginger, minced garlic, sesame oil, and scallions, along with some salt and pepper.
This recipe captures the flavor of graham crackers, but takes them to an entirely new level. Think crispy butter cookies with a cinnamon graham cracker flavor.
You will love these cookies. They are my "go-to" cookie for gift-giving, and every time I give them as gifts, I have been asked for the recipe. Every single time.
Spaccatini rolls are lean crusty Italian buns that have a split down the middle. While the only ingredients are flour, water, salt, and yeast, they are totally flavorful from the overnight rise.
These spaccatini rolls are wonderful with a salad, soup, or a pasta dish, just as I imagine they might be enjoyed in Italy.
