Fresh ginger + crystallized ginger Two kinds of ginger make these cookies irresistibly delicious – – – fresh ginger and crystallized ginger come to this party. Some like to eat ginger for its health benefits, proclaiming that it cures everything from nausea to sore throats. But, I adore it for its alluring flavors – its pleasant peppery bite balanced with…
Cathy Thomas Cooks
I love red-fleshed fruits and vegetables! Red Times Three Salad showcases three of my favorites: blood oranges, red beets and pomegranate seeds. Blood orange’s sweet-sour flavor profile has a subtle note of raspberry. It pairs beautifully with the earthy edge of beets. I use Melissa’s ready-to-eat peeled and steamed baby beets – they are so convenient and beat the heck…
Many years ago, after taking cooking classes at the Santa Fe School of Cooking in New Mexico, I decided that layering enchiladas in a pan was a much faster and easier than the tradition individual stuff-and-roll approach. Right? A recent article in Martha Stewart Living magazine, offered a layered vegetarian enchiladas suizas recipe. I substituted small cubes of butternut squash…
When the pandemic changed our world, I no longer could shoot close-up-and-unmasked with chefs in my home kitchen. So I changed my approach to filming videos. For the time being I’m flying solo, cooking up some of my favorite recipes garnered from my decades of work in the food world. Favorites – recipes that feel like best friends. I’ll start…
In my book, an apple-cider donut is one of the best bets in the bakery box, both in flavor (apple and spices) and texture (crunch, crunch of sugar-salt-cinnamon-nutmeg coating). This loaf cake captures those lovely traits. The apple note comes from reducing apple cider to intensify the sweet-tart beauty; it’s used in the batter, atop the cake just out of…
Snagged from Food & Wine magazine (August 2020), this delicious cheesecake teams a traditional graham cracker crust with a luscious cheesecake topped with a sweetened sour cream topping. The scrumptious crown on top is a mixture of fresh blueberries and sugar, cooked just long enough to dissolve the sugar and have the berries start to release a little purple-blue juice….
The soft flesh of a ripe mango is an alluring blend of pineapple and tree-ripened peach, but it’s sweeter and more exotic. The scent is enticing too, a blend of pine forest and tropical jungle. No wonder it is the most widely consumed fruit in the world. Roast pork and fresh mango are a luscious combination. In this dish, pork…
Thank you Chef Jamie Oliver. I’m a longtime fan of potato salads napped with vinaigrette. But Oliver’s concoction is over-the-moon delicious, teaming crisp spuds with a topping of crunchy vegetables adrift in an oil-less vinegar “pickle” concoction. ‘Such a creative and appealing combination of tastes and textures, as well as contrasting temperatures. It’s a whole new take on conventional potato…