Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffléd omelet.
I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melt…
When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
Is there a chip dip in the world that isn’t wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.
It’s the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year.
Standing beside the kitchen counter of her Dunwoody, Ga., home, author Cynthia Graubart lifts two plastic bags from a slow cooker, an appliance with which she has had a long-simmering on-again, off-again affair.
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother’s oatmeal cookies.
When I was in high school, my mom and I threw all kinds of dinner parties.
Baking season has arrived, and the oven is beckoning. So we’ve asked some of the best pastry chefs in Los Angeles for home recipes to ease bakers into fall.
It’s apple season again, one of the few times of the year I’m sorry I live in the city, without a car. If only I lived near an orchard, I’d pick my own apples and be happy.
Justin Macy, Miraval Resort & Spa executive chef, prepares strips of bell pepper to use as garnish. He started at the bottom and achieved the top post 13 years later. "I'm hardheaded," says Macy, 30. "I wanted to prove I could do it."
Macy works on a piece of dragon fruit. The Miraval executive chef has a pressure-cooker job, catering to celebrities and other high-profile guests at the top-rated resort on the far northwest side.
Pastry chef Kim Macy, Justin's wife, prepares gluten-free hazelnut chocolate molten cake. Her signature treat: soy caramel swirl ice-cream balls, rolled in a praline topping and served with brandy caramel syrup.
Justin Macy fooled his way into Miraval.