recipes

This tart-sweet braise is inspired by porc aux pruneaux, a classic French dish, which usually involves soaking prunes in tawny port before adding them to a sauce for pork Here, the prunes are soaked in a mix of vinegar and brown sugar, a less expensive way to amplify their mellow sweet-sour flavor (But by all means, use tawny port instead of the vinegar-sugar combo if you like!) This slow-cooker version employs a quick microwave roux for just a bit of thickening power, and is fragrant with orange zest and tart from a generous amount of sherry vinegar to balance the richness of the pork and dried fruit

Quick and easy homemade gourmet chocolate (ice cube candy) with multiple filling ideas. Pack these fancy chocolate in a pretty box for a nice homemade gift. Coming up with a name for today's post was so hard. I know many people won't agree with the name but it was better than calling them 'chocolate ice cubes!' As you have probably guessed, these homemade candies are made in ice cube trays. You can use a fancy mold but this is the way my dear Mom made them. Back in the day when I was little, they didn't have cool molds or

Derived from the Italian word for brine, “salamoia,” salmoriglio is a lemon sauce from Sicily and Calabria that is used to marinate and dress grilled meats and fish This pleasantly sharp, all-purpose dressing is equally suited to chicken breasts: It soaks into the crust and lends a citrus punch to the meat Fresh parsley, oregano or a combination of fresh herbs can be used, based on preference

This Chocolate Strawberry Cake is easy to make and tastes amazing! Three layers of rich chocolate sponge with strawberry mascarpone frosting.

In this crisp-skinned chicken dish, full of bold, zesty flavors, chicken legs are flavored with toasted sesame oil, garlic and ginger, then roasted until golden brown They’re served with a creamy peanut-sesame sauce that’s spiked with even more ginger and garlic, which can be quickly whisked together while the chicken legs cook Be sure to save any extra sauce; it will keep for a week in the fridge and is terrific with cut-up vegetables as a snack, or spooned onto roasted or fried tofu.

In this quick skillet dinner, which is reminiscent of sweet and sour pork and tacos al pastor, boneless pork chops are seared with just a bit of sugar to promote browning, then pineapple chunks cook in the drippings until caramelized but still crisp Once the pork is cooked, a spicy soy sauce is poured on top to add juiciness It’s a perfect combination: The tangy, sweet pineapple cuts the richness of the pork, while the soy sauce balances the sweetness of the pineapple

Everyone needs a great homemade cake recipe, and this is the best chocolate layer cake! The recipe is easy to make and always turns out perfectly. Plus step by step instructions for layer cakes!

These Small Batch Lemon Bars are so easy to make with a crisp shortbread crust and smooth silky lemon filling! This recipe makes 8 squares.

Lemon bars recipe, small batch made in a loaf pan! Recipe makes 6 small lemon bars, or 3 big lemon bars. Tangy lemon bars with a sugar cookie crust.

Whether you’re looking for a special Valentine’s Day treat or are just craving cheesecake, you have to try these lightened up cheesecake bars with strawberries and drizzled chocolate!  The first time I made these, I spent over half an hour cutting the strawberries into rose-shapes. While pretty, it was a lot of work and awkwardContinue reading Lightened Up Dark Chocolate Strawberry Cheesecake Bars →

All kinds of citrus fruits are in season during the winter and citrus desserts are the perfect antidote to dreary weather, with their bright, sunny flavors. Lemons are typically my go-to citrus for everything from cakes to pies, and meyer lemons in particular make a lovely twist on a classic cookie ...

This cake is tangy, tart, moist and dense, with a bright yellow, creamy swirl of Meyer lemon curd throughout.

These preserves are especially fruit-filled. The recipe calls for 2 types of winter citrus that are available now in many grocery stores, including Safeway and Whole Foods Markets.

This Neapolitan beef ragù is all about the onions.

Makes 4 to 6 servings Time 1 hour My favorite onion-featuring dish: they’re sliced thin, cooked until jammy (at least a half hour) in abundant olive oil, with salt and pepper and over pasta. All thanks to the great Marcella Hazan.

Inspired by orange roll recipes from the 1910s and ’20s, these citrusy cinnamon rolls have an old-fashioned feel, an easy-like-Sunday-morning breakfast from simpler times Perfumed with fresh orange zest in the base, filling and glaze, they come together in less than an hour, thanks to a fluffy, tender dough that doesn’t require yeast To help the biscuit-dough base end up as soft as any yeasted treat, cream cheese and extra milk are mixed into the dry ingredients

Yoghurt brings a silky mouthfeel to this loaf cake for a sweet-but-tangy afternoon treat

In this moreish dish, a pecorino paste gently melts in the residual heat of the pan, and then clings invitingly to plump gnocchi topped with fried lardons

Pizza Paradiso chef-owner Ruth Gresser has kept this pie on the menu since she opened her first restaurant in Washington in 1991.

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits

A sandwich bun with the full flavor and texture of a soft pretzel.

Making soft pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to baking them at home!

With a soft, tender inside and outside that has that cooked-to-perfection, pretzel texture we all love, these Pretzel Rolls are an instant favorite! Upgrade dinnertime with this irresistible side!

Instant Pot Japanese Cheesecake is a light and fluffy dessert with just a few ingredients including cream cheese, white chocolate, and eggs.

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. For US cup measures, use the toggle at the top of the ingredients list.

This super chocolaty cake is gorgeous It rises high in the oven, only to slump back on itself, creating a light crisp top and fudgy center The ingredient list is fairly straightforward, but the power of eggs helps make this cake special

Classic Italian rainbow cookies recipe, homemade with simple ingredients. Colorful layers of almond cookies with raspberry jam and topped with chocolate. Also known as 'Italian rainbow cookie cake.' Italy is best known for delicious classic, old fashioned desserts. One of those happens to be today's cookies. Unlike typical cookies, there are many steps involved in this recipe but it's totally worth it at the end. With colors to represent the Italian flag and many layers of flavor, this dessert will be a great addition to Christmas holiday platters. They would also make a great addition to my collection of Easy

The BEST double chocolate bundt cake! This decadent chocolate cake is dressed up with a simple chocolate glaze for a chocolate lover's dream!

These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt The key is making sure the ingredients are well emulsified in a blender These will melt quickly so enjoy them right out of the freezer.