From a recent trip to Napa Valley, I enjoyed a delicious Cream of Mushroom Soup from Goose and Gander. I like it so much I got the recipe just for you!
“A dense sponge cake is ideal to soak up plenty of the Prosecco’s boozy goodness.”
In the Deep South at the turn of the century, vinegar was added to pie crusts to get that unmistakably flakey finish. As time passed, spirits became a popular substitute because of the flavor it would impart, and because the alcohol would burn off during the baking process. This gluten-free chocolate cream pie is an homage to this tradition.
In recent years I’ve become an advocate for going gluten-free when the opportunity presents itself. That time may be now more than ever! Meet the very first gluten-free baker to win the Food Network’s Cupcake Wars (twice!), Kyra Bussanich. Kyra has agreed to share 3 EXCLUSIVE recipes from her new cookbook…an awesome Apple Crisp, Chili Lime Coconut Macaroons, and Classic Cream Puffs.
Little chocolate covered, cream-filled spheres…what’s not to love! My friend (and famed Chef) Lidia Bastianich was kind enough to pass along this highly coveted recipe for her Boston Cream Cakes. The chocolate glaze is absolutely luscious.
This is a taste sensation! Thanks to HEB Cooking Connection for this delicious recipe!
This is THE signature dessert at Biga on the Banks. Chef Bruce Auden gave me the incredible recipe, which I understand was inspired by his mother.
Save your best ‘red’ for this prime rib roast. Method: Mix all ingredients in bowl. Rub generously on roast…cover all sides. I let this set in the refrigerator overnight, but you could let it set for an hour if you’re short on time. Preheat oven to 450 and roast the meat for about 15 minutes. […]