James Beard Award-winning Cookbook Author
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.
This adaptation of a recipe from the 1959 Farm Journal Country Cookbook makes a great gift for holiday giving.
Gifts of apples, zucchini and farm eggs lead to a moist bread good for passing the gift along!
Pound cakes and I became friends in 1976. I remember the time precisely because that’s the year I bought “Maida Heatter’s Book …
This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
Pain de Mie, a French sandwich bread with a fine crumb is excellent sliced thin. It’s excellent toasted, too.
Roman Chocolate Cookies will remind you of gingerbread in texture and in taste. Olive oil subs in for butter.
A loaf of 100 percent whole wheat bread has never been easier to make thanks to food processor power. Just 3 minutes of processing, a series of risings, and a stint in the oven will give you a sandwich loaf of unequaled taste and texture.
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat.
