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Mahi mahi is coated in macadamia nuts and breadcrumbs and lightly fried, then baked, and served with a sauce featuring tropical fruit, hot pepper, shallots, and chicken stock.
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I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.
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Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, broccolini, and shavings of ricotta salata cheese.
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A big batch of big thick sugar cookies. These are THE big soft sugar cookies you have been looking for. Frost them while warm and sprinkle with colored sugar.
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A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.
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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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Smoked Gouda, Cheddar, Swiss, and Parmesan all work together in this version of the classic comfort dish.