Archive for 2015

New Years Black-Eyed Peas

While most New Years pot of black eyed peas bean stew contain pork, the vegetarians cannot be left out.

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The Healthiest Foods for Under $1

Every first week of January is the time to make New Years’ resolutions. It’s just something that goes with the turning of the calendar year, the gateway of looking back at the old and looking forward to the new. As a child, my resolutions were things like I will be nicer to my sister, I will work harder to get better grades, and maybe we can get a puppy.

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Oscar’s Chile Colorado Mole

Whenever you see the word mole, you will know there is a dash of chocolate in the sauce for depth of flavor.  Oscar Mariscal, the chef at the restaurant I worked at, likes to make this with a slab of…

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Baked Crab Cakes with Caper-Dill Sauce and Red Pepper Coulis

Crab cakes, once down home food in seaport towns, are the darling of the restaurant scene these days. They are so very easy to whip together, especially if you keep a can of premium crab meat on your shelf, although fresh is always just that tad more tasty.

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Chocolate Bread Pudding


While collecting the recipes for The Bread Lover’s Bread Machine cookbook, I decided to include some uses of leftover bread and of course bread pudding is on the list. My editor, Laura Christman, asked to include the recipe for the…

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Buffet Salmon En Croûte with Creamy Red Pepper Sauce


My mother attended a holiday potluck and on the table was a delicate, buttery, flaky pastry wrapped salmon stuffed with spinach and mushrooms; there was a warm red pepper sauce on the side for drizzling.  It was a smash hit…

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The Baker: Homemade Croutons

When I worked at the restaurant, one of the responsibilities of the baker was to make croutons every morning in time for lunch. The croutons were made from the day old bread leftover from the night before. Since there was always leftover bread, this was a good way to use it up.

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Slow-Cooker Almond Sour Cream Cheesecake

Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.

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Holiday Baking: Butter Cookies with A Filling

What is Christmas without Christmas cookies? I have friends who start at Thanksgiving with their baking and bake right on through the month of December, ending up with a cache of beautiful cookies in different shapes, styles, colors, and flavors. For my holiday catering, I used to always offer the cookie tray, which was wildly popular and worth all the hours of baking that went into creating it.

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My Best Sauces: Pan-Seared Sirloin Shell Steak with Food Processor Béarnaise Sauce

Béarnaise sauce, a sharp buttery sauce with red wine vinegar, shallots, egg yolks, and tarragon, is truly a special occasion sauce. But one to look forward to. It is THE sauce for grilled and sautéed meat or fish, much less a foundation sauce in French cookery.

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