From Katie Lee Joel's THE COMFORT TABLE. I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor.
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From Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).
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I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient-celery salt. When you make my pulled-pork barbecue (see the entree section), be sure to make this coleslaw and serve them together on a bun.
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I love the combination of salty and sweet flavors. Substituting watermelon for the tomatoes in a traditional Greek salad is a great way to add a twist to a classic and surprise the taste buds of your dining partners.
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This is always a hit. You may want to make more than you think you need because it will go fast. The jalapeno or red pepper flakes are optional…but I totally recommend them!
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I know that mac & cheese is considered kids' food, but the tomatoes and bread crumbs on top of this one make it fit for company. And it's still the feel-good food you want to eat. Perfect!
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This recipe comes from George Germon and Johanne Killeen and their wonderful cookbook Cucina Simpatica. They own the award-winning restaurant in Providence, Rhode Island, called Al Forno. This dish is easy to make for your family but elegant enough to serve to company.
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Put back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat.
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I've tinkered somewhat with the traditional flavors, adding spices to bring to this the aromatic richness of Mexican hot chocolate (or so I, in my unfounded fantasy, like to think), which tempers the uncompromising richness of the confection without losing its seductive intensity.
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From Nigella Lawson’s NIGELLA EXPRESS. Addicting! Make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run.
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A fancy name for a meal that's ready in just minutes! Thanks to flavorful canned artichokes, diced tomatoes, heavy cream, and prepared basil pesto, you can toss together an exotic-tasting meal with grocery-store staples.
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Robin Miller simplicity…thick cut potatoes with tons of parmesan.
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Adding apple juice to barbecue sauce is awesome. It adds a subtle sweetness and another layer of flavor. Here I add it to my ketchup-based barbecue sauce that's also spruced up with brown sugar, vinegar, Worcestershire sauce, soy sauce, garlic, and mustard powder. I like to serve this with Parmesan Fries (recipe included), and steamed broccoli.
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From Katie Lee Joel. The key is cooking this is long and slow. I serve it piled high on buns and topped with coleslaw (see Buttermilk Coleslaw in the Sides section).
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From Giada’s Family Dinners. Grilled chicken cutlets are easy and beautiful, but they do have a tendency to dry out, so marinating them will help keep them moist, tender, and flavorful on the grill. The basil dressing gives them added freshness and lightens them up!
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These muffins some awesome texture to them with the addition of a yummy streusel topping. Buttermilk makes these muffins moist and the blueberries make them sweet. The lemon zest gives them depth of flavor; you're not aware that it's there, only that they're really delicious muffins.
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From Barefoot Contessa Back to Basics. The goal with biscuits is for them to be light and flaky but still moist. You can assemble these and refrigerate them overnight. Then all I have to do in the morning is sprinkle them with extra Cheddar and some flaked sea salt and pop them in the oven.
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From Barefoot Contessa Back to Basics. In Paris, Cafe Varenne makes this fabulous fabulous country omelet with bacon, potatoes, and chopped chives. It's such a satisfying breakfast or lunch.
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From Barefoot Contessa Back to Basics. This breakfast treat is an explosion of fruit flavor. If you want it even easier, use frozen strawberries and peaches. It's good for a special weekend breakfast but also delicious for an afternoon pick-me-up.
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From Barefoot Contessa Back to Basics. This is old fashioned garlic bread but made with good ingredients: lots of chopped fresh garlic and herbs slathered on ciabatta bread. The whole house smells good when you make this.
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