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Adam on St. Louis Ribs with Vanilla-Brown Sugar GlazeI just received a smoker for my birthday and tried this recipe out. The vanilla is subtle, but pairs really well with the smoke. I will be making these again.
Catherine on Mexican Street Corn Off the CobThis is delicious with a richness. Grilling the corn really adds to the flavor.
Catherine on Cold-Busting Ginger Chicken Noodle SoupThis is truly a great soup when you're sick. But it is a little on the medicinal side. I'd cut out half of the lemon juice and reduce the amount of ginger - for people who want a milder chicken...
Catherine on Seven Layer Dip IIThis is a great appetizer and a hit at parties. It's easy to make and fun to eat!

Aug.03

Plum-Cardamom Crumble with Pistachios

Posted by Catherine in Shared Member Recipes

On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that’s what crumbles are for.

Jun.23

Red Wine-Poached Pear & Almond Tart

Posted by Catherine in Shared Member Recipes

Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.

Jun.23

Lemon-Poppyseed Shortcakes with Summer Berries

Posted by Catherine in Shared Member Recipes

Sure, most summer desserts are all about the berries, but the fine-textured shortcakes in this recipe make them the star; you’ll be tempted to eat these tender, flavorful biscuits on their own.

Jun.23

Fourth of July Mixed Berry Cobbler

Posted by Catherine in Shared Member Recipes

This oversize red, white, and blue cobbler is designed to feed a Fourth of July party crowd. Crystallized ginger adds a little zing to a standard cobbler topping. Although this is a classic summer cobbler, it can be made successfully out of season with frozen berries (no need to thaw). The recipe is easily cut in half; bake it in a 9-inch deep-dish pie plate for forty to forty-five minutes. Crystallized ginger is fresh ginger that has been dried and preserved in sugar. Good-quality crystallized ginger should not be fibrous, and it should be moist and tasty enough to eat out of the bag.
This recipe is excerpted from The Seasonal Baker. Read our review.

Jun.23

Pluot Upside-Down Cake

Posted by Catherine in Shared Member Recipes

Sweet, juicy pluots are the star of this rustic dessert, but the cake itself-delicate and tender with a crisp exterior-is a close second. It’s delicious with softly whipped cream.