Best yet, these crunchy, cream-filled meringue confections are readily available at Whole Foods and Nugget Markets to pick up on the spur of the moment.
Chef Alex Trouan started apprenticing at a pastry shop in his native France when he was only 15 before going to work for legendary Pierre Herme in Paris. In the 1990s, he moved to California, started baking macarons, and never looked back.
Light up the holiday table this year with a shot of brilliant fuchsia that’s dazzlingly delicious, too.
That’s just what this “Pomegranate Rice Pilaf” is like.
It’s from the new “Masala” (Ten Speed Press), of which I received a review copy.
The collection of 100 recipes is by India-born Anita Jaisinghani, chef-owner of Pondicheri restaurant in Houston and a cooking columnist for the Houston Chronicle.
Spices are integral to Indian cooking, and there’s a whole chapter on them that includes a primer on how to toast and bloom them, the taste profile of the most commonly used ones, their Ayurveda properties, and suggestions on best ways to use them.
The recipes will take you from morning through afternoon to evening in dishes such as “Coconut Pancakes,” “Three Dal Stew,” “Homestyle Butter Chicken,” “Kerala Beef Fry,” and “Saffron Chocolate Bread Pudding.”
Few things bring a smile in fall and winter like a bountiful slice of fresh-baked apple pie.
With cheddar cheese, though? Not so much.
At least, in my humble opinion.
But add Asiago and a pinch of thyme in its place, and apple pie soars to newfound heights.
New Englanders and Midwesterners may have an affinity for that sharp orange cheese married with apple pie. Yet, I’ve never been keen on the combination because I think it overwhelms the apples.
Instead, reach for Asiago, the Italian cow’s milk cheese full of buttery nuttiness for a true complementary addition in this superlative “Asiago Apple Galette (or Pie).”
That’s exactly what I did when I got my hands on some Pazazz apples.
This late-season variety sports gorgeous red skin with yellow-green striations. These apples are snappy and full of sweet, tangy juice. Best yet, when baked, they keep their shape, making them ideal to spotlight in pies, crisps, and crumbles, and in savory dishes such as roasted alongside duck, chicken, or pork sausages.
Why have just one type of potato when you can have two?
After all, the holidays were made for going big on excess.
Even so, I’m sure I’m not alone in trying to shave a calorie or two here and there wherever it won’t be missed.
So, while I swoon over decadent scalloped potatoes with all that heavy cream and oodles of cheese, sometimes it’s a bit much even for me.
That’s why I was thrilled to discover “2-Scalloped Potatoes with Chimichurri,” a dazzling spiral of Yukon Gold and sweet potato slices cooked not with cream, but chicken or vegetable stock instead that gets finished with a drizzle of bright, garlicky Argentinian chimichurri sauce.
It’s the newest Ottolenghi Test Kitchen cookbook by Noor Murad and Yotam Ottolenghi. The latter, of course, is the acclaimed London restaurateur and best-selling cookbook author; and the former is the head of his Ottolenghi Test Kitchen.