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Potato Crust Quiche
Take me to the lesson... Potato Crust Quiche Potato Crust Quiche is an elegant presentation of a traditional quiche. The potato layers form the perfect crust. 2 medium russet potatoes (peeled)3 tablespoons extra-virgin olive oilKosher salt and freshly ground black...
Wild and Short Grain Brown Rice Pilaf
Take me to the lesson... Wild and Short Grain Brown Rice Pilaf A hearty, delightful mix of fresh and cooked vegetables with a chewy rice base and the distinctive wild rice flavor. 1 cup wild rice1 cup short-grain brown rice3 cups water=====2 bunches scallions --...
Maple Honey Pecan Chicken Nuggets
Take me to the lesson... Maple Honey Pecan Chicken Nuggets These nuggets don't need a dipping sauce. The sauce is used to coat the chicken before they are dredged in the nuts and cornflakes. 1 3/4 pounds chicken tenders1 cup honey1/4 cup maple syrup2 tablespoons Dijon...
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Lemon Curd
Take me to the lesson... Lemon Curd A dollop of lemon curd is a sweet and tangy addition to cakes, cookies, and gelato. 5 egg yolks1 cup sugar2 lemons -- zested and juiced (enough for 1/3 cup juice)1 stick salted butter -- cut into 1-inch pieces and chilled Add about...
Ricotta Pignoli Tart
Take me to the lesson... Ricotta Pignoli Tart with Lemon Curd Ricotta Pignoli Tart is a traditional Italian tart. Served plain or topped with lemon curd, it's a lovely pairing with a late afternoon glass of wine. 9-inch tart pan with removable bottom =====crust=====3...