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Rosemary Nuts
Take me to the lesson... Rosemary Nuts Rosemary Nuts are a sweet and savory nosh. Heat them up before serving; they are best served warm. 2 cups walnut meats2 cups pecan meats1 cup pistachios (shelled and unsalted)=====4 tablespoons finely chopped fresh rosemary...
Blue Cheese Tartlets
Take me to the lesson... Blue Cheese Tartlets Make these bite-sized mini quiches for your next get-together. They are elegant and addictive. 16 ounces puff-pastry sheets (I prefer DuFours)10 ounces frozen chopped spinach2 eggs1 1/3 cups heavy whipping cream1 1/2 cups...
Porcini Mushroom Tart (Torta di Fungi)
Take me to the lesson... Porcini Mushroom Tart (Torta di Fungi) I recreated this tart after my first trip to Italy. I usually make the tart the day before I serve it and reheat it for 15 minutes in a 350º oven. =====crust=====1 cup all-purpose flour4 ounces salted...
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Pumpkin Cake Bars with Cream Cheese Frosting
By: Chef Laura Bonicelli Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.about Pumpkin Cake Bars with Cream Cheese FrostingMy mother made a wonderful spice cake when I was growing up. This...
Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki
Take me to the lesson... Greek Turkey Meatballs with Quinoa Pilaf and Tzatziki These Greek Turkey Meatballs are filled with flavor and texture. The bite of the feta is contrasts with the cool cucumber tzatziki. 12 large cucumber (peeled and shredded)1 1/2 cups Greek...