Smooth, mild and gently flavored with lemon and Parmesan, this asparagus soup tastes wonderfully luxurious. No heavy cream is added for a change — just vegetables, broth and a hint of cheese puréed to silky perfection. I like to serve it with a crusty bread for lunch or a light dinner, especially right now while asparagus is in peak season and there’s still a chill in the air.
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I worked in a fine dining steakhouse for six years, so I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it. Problem is, it’s difficult to replicate steakhouse burgers at home because most steakhouses use closely-guarded recipes and custom ground beef mixes, both of which are hard to find. After many trials, I discovered the solution to making great steakhouse burgers at home is to use readily available 85% lean ground beef, a panade — a mixture of bread and milk that keeps meat tender and juicy even when cooked to medium-well — and lots of seasoning, such as garlic, scallions, ketchup and Worcestershire sauce.
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A few months ago, my son was at Grandma’s house and found a jar of homemade pickles in the fridge from my mom’s dear friend, Joanne Biltekoff. He loved them and has been begging me to make them ever since. Joanne sent me her recipe and he and I finally made them together over the weekend. Such fun!
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Hi Everyone, We just got back from a wonderful vacation with friends in Long Boat Key, Florida. I barely opened my laptop, and it was such a nice break! We beached, pooled, played putt-putt, kayaked, fished, dined out, drank lots of sangria and indulged in way too many ice cream cones.
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No flour, no butter and yet these are delicious chocolate cookies — delicate and crisp on the exterior and rich and fudgy on the interior. The recipe is adapted from Alice Medrich’s cookie book, Chewy Gooey Crispy Crunchy, and they’re hands down the best chocolate meringues I’ve ever tried. Unlike most similar recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, melt-in-your-mouth cookies. They also happen to be gluten free — no strange substitutions, just naturally that way.
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