Archive for November, 2016

Cooking for a Crowd: Moroccan Chicken with Dried Fruit and Olives

Moroccan cuisine is influenced by Spanish and French cooking techniques and their main dish meat and vegetable casserole stews are called tagines, which has become a household word in the culinary circles. It is also the name of the traditional baking dish.

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Baking Icon: Lionel Poilane

In the realm of professional artisan bread baking there is one name that is instantly recognizable by serious bread bakers: Poilâne. Part of the brotherhood of artisan bakers, Poilâne is not only a family of French bakers, but a standard of excellence for from-scratch-production sourdough bread baking all over the world.

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Holiday Baking: My Winter Fruit-and-Nut Cake


Fruitcakes usually call for lots of butter to be creamed with the sugar and flour.  Imagine my delight to find that just as good a fruitcake can be made without any added fat other than the nuts.  In place of…

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Favorites From Not Your Mother’s Weeknight Cooking

Can you share five recipes from your book Not Your Mother’s Weeknight Cooking and tell us why you like these recipes for busy weeknights.

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Appetizer Crostini

What are crostini? Literally translated to “little crusts,” they are Italian-style appetizer croutons. Usually slices of bread are toasted slowly until golden and then spread with a variety of tasty savory toppings, they are a clever way to use up day-old bread.

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