xc Garlic confit, garlic slow-cooked in oil until meltingly tender, has a mild, subtle, sweet flavor and a rich texture, wholly different from what we tend to think of when we hear the word garlic. And it's a preparation that gives us several products: the confited garlic cloves can be pureed and stirred into soups,…
The grill is not always kind to our lean, reliable friend, the skinless, boneless chicken breast. But this recipe unlocks the secrets of juicy, flavorful meat with minimal work. Infused with zing from a relatively quick brining and coasted in a fragrant blend of spices, this chicken gets a sexy finish with a drizzle of…
I've yet to encounter a vegetable or grilled meat that wasn't improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but save one lovely characteristic: They make already good food even better. And they both provide a dose of healthy oils. It's an…
The sweetness of the beets is an interesting contrast to the peppery arugula in this starter served at Spoodles at Disney's Boardwalk Resort. Make sure you bake and peel the beets for this recipe to concentrate the flavor. Also, I skipped the cayenne pepper in the dressing – I didn't think it was necessary next…
Banish boring broccoli! In the time it takes to microwave a bag of the frozen stuff, you can whip up this fresh side dish that brings the sun-dappled shores of the Aegean right into your kitchen. The tender broccoli and tangy-sweet tomatoes relax in a sauce that's lightly flavored with Greek herbs. Opa!
Chilled cucumber dill soup with green onions, chicken broth and cream blended together and served in shot glasses over ice. An easy, gourmet Amuse Bouche.
A Hollywood Brown Derby (located at Disney World's Hollywood Studios) favorite, this luscious cake was on the menu at the original Hollywood, California, restaurant.I recommend making this cake over 2 days (although you can certainly make it in 1). Spreading the work over 2 days makes cutting the cake easier and life in general…
There are many ways to make cornbread, but the classic method – at least, in the South – involves a cast-iron skillet. Unlike sweet and cakey Northern versions that are baked in a square pan and are sometimes better suited to the dessert table, Southern cornbread contains neither sugar nor flour, so it has…