If your comfort-food cravings seem to be at odds with a New Year's resolution to eat lighter, take note of LindsayTarquinio's recipe, and swap out heartier whole wheat pastry flour for all-purpose for chicken and dumplings that'll satisfy both pursuits.
The weather in New York has turned cold. Really, really cold! The kind of cold that makes a girl from Georgia want to bundle up on the sofa with a giant furry blanket, knee high wool socks and a big sweater. But, life must go on…the cold winter days simply can’t be spent hidden away in your apartment- that would be utterly depressing! So, I have purchased a giant down coat, a big knit hat, furry ear muffs, leather gloves and thick wool socks…and I trot around the city, facing the bitter cold…and love every single minute of it!
But, at night, when I get home- this winter cold is making me crave warm comfort food. When you grow up in Georgia, comfort food means grits, cream of wheat, and my favorite- chicken & dumplin’s (you can’t add the “g” on dumplings because it just doesn’t seem as special)!
Though I crave comfort food- I still like to give it a healthy-feel good twist. It can be warm and delicious but still full of whole grains, green vitamin rich veggies and lean protein. That is exactly what this crave-worthy dish is.
A healthy recipe to kick-start 2013! Super easy to make and bursting with delicious, fresh flavor, it's a perfect way to start the new year off right.
Quick and healthy spin on traditional lasagna! Fluffy baked ricotta, whole wheat penne, and a spicy tomato basil sauce . . . yum!
Let’s lighten things up after the holidays with this warm, nutrient-packed soup. The creamy kale recipe was inspired by callaloo, a green soup I once ate daily on a trip to Grenada. Whether feasting in the Caribbean or dining on the version below, this will leave you refreshed and ready to take on the year ahead.
Tender, buttery mounds of walnut-freckled cookie goodness are tossed in confectioners' sugar while they are still warm. This creates a delicately iced yet powdery cookie with the perfect sweetness. So good, so very good.
We were blessed with an amazing friend who travels home to Japan twice a year and generously brought us back a plethora of cherry blossom flavors. We spent an entire month using cherry blossom extract, sugars, and compounds in array of treats. By far, the favorite was the cherry blossom macarons.
Chocolate cookies stuffed with caramel — that's a sight and sound that will inevitably lead to a taste. Or at least a longing for a taste. You can't tell me that looking at these cookies doesn't make you want to try one. And if you can, I'd rather not be friends. (Just kidding.)
You're home from work, starving and standing in front of the fridge with your coat still on. You spy a couple of eggs, a spot of bacon . . . Breakfast for dinner is sounding fast and fine. And it is fine, of course, given bacon and eggs is one of the best food combinations on the planet. But if you're wanting something a bit more dinner-y, with a hit of carb comfort to chase away the day, remember carbonara, aka bacon-and-egg pasta.
Brie and butternut quesadillas with sage and shiitakes: the perfect way to serve up New Year's.
Poinsettias have become a staple during the holiday season: the plant is sold every year, and most homes have a few. It has become a family tradition to design a special cake that represents the season. Last year we created a bûche de Nöel (yule log). I suggested we design another this year, but Sydney wanted something spectacular! Thinking of a spectacular cake isn’t as easy as you think . . .
These were from M.Y. China, the new Martin Yan restaurant in San Francisco. So delicious! 
Made famous by NYC's Momofuku Milk Bar, crack pie has gained an international following. This adapted version of the original includes the insanely delicious Belgian spread, Speculoos! One bite and you can't stop . . . you're hooked. 
I knew this cake would be a fun project, but I must admit I was caught off guard at the amount of excitement that came over us as we began bringing the cake to life. We found ourselves giggling like first graders as we added parts of the snowman’s body and apparel. 
A splash of health and holiday color to add to this season's table.
I love baking things from scratch, and I believe in eating real food, but to everything there is a season, including cake mix. I could get self-righteous about it all day long, but if you dangled a slice of Hawaiian Wedding Cake in front of my face, I’d have to relent. And grab a fork. Because it’s a big ole trashy diva of a cake, but I love it. 
If I knew homemade biscuits were this easy to make, I would’ve been whipping them up long before this past November. No yeast, no rise time and very minimal kneading makes for one of the most effortless bread creations you could come across. These are best served hot, so if you plan on taking them to a holiday party, consider wrapping them in aluminum foil and reheating in the oven prior to eating. Enjoy!
