These scones have some of the same characteristics of croissants -- layered, flaky and buttery -- but they're much easier to make.
Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.
This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.
As I cooked this Chicken Marrakesh with friends, conversation segued into talk of restaurants, local gossip, yoga poses, former husbands and grandchildren.
I made a simple butterscotch sauce with butter, brown sugar and cream. Rum is the usual choice for Bananas Foster, but I love the flavor Armagnac adds.
How about a new dipping sauce for simply cooked asparagus?
These young tomatoes are crisp, tangy and juicy with just a hint of sweetness. Add some mint and you have a refreshing green tomato mint salad.
As I cut into a blintz and the sweet steam of the filling escapes, I revert to that child sitting in my mother’s kitchen.
I’m going to be honest with you: these muffins are borderline cupcakes.
This recipe is a no-bake dessert. I also love that it bypasses refined sugar altogether. The sweetness comes from the maple syrup and raisins.