Cool and elegant, panna cotta is the little white dress of summer, ready to be dressed up or down, depending on your mood.
The creamy custard recently has popped up on so many swanky menus, diners may be forgiven for thinking it’s a new, trendy thing. Panna cotta, which means “cooked cream,” is a classic Italian dessert. Or it is in its...
Caroline Swenson, of St. Petersburg, Fla., is a recently graduated home-schooler with a passion for health food and a love for chocolate.
She dreams of writing a cookbook filled with accessible, healthy recipes. But sometimes, she says, she likes “to splurge” with mocha mousse.
Two years ago, she modified a Martha Stewart...
Even though the season is on the wane, there’s still time for a summer potluck. In fact, consider having one over the Labor Day weekend.
One small pitfall, even of the most casual get-together, is that potlucks often feel like unofficial cook-offs, with every attendee acting as judge. This only bothers me when I go home with leftovers...
Apples go well with pork. That’s a classic savory-sweet complementary team. But by that token, so should the stone fruit of summer: the peaches, nectarines, plums and apricots.
We know of many a fall or winter recipe that calls for such fruits in their dried state to pair with a pork loin roast. But not so many that toss fresh chopped...
You can spend the summer munching handfuls of berries or juice-dripping peaches, plums and apricots. Or you can give that fruit a job to do.
Turn it into a simple sauce with a fresh-picked flavor, then let it take a custard or cake into exquisitely chic territory or transform grilled meat into party fare.
Don’t believe it? Don’t...
