February 19, 2013
Content by Brian Cromer
Recipe: Blackberry and white chocolate tart
January 29, 2013
Adding white chocolate to the tart gives it a decadent, sweet flavor. Caramelizing the white chocolate amplifies the richness and adds a toasted flavor to the custard.
November 13, 2012
When it comes to food, beef tongue might be a little outside of your comfort zone, but it’s not as exotic as you might think. Poaching the tongue ensures it will be cooked to be moist and tender, not chewy or off-flavored. Tacos de lengua are a classic Hispanic preparation for tongue.
Recipe: Apple-coconut cobbler with oat streusal
November 7, 2012
Easier than making pie crust, this cobbler is a simple, rustic dessert, which is sure to be a staple. With the same streusel, you can substitute almost any fruit for the apples. Cherries, pears and blackberries all work well with this recipe. Hot from the oven, it goes best with vanilla ice cream.