Theirs vs Mine

With its cookie crust, cool filling, and fluffy topping, who can say no to a slice of chocolate caramel cream pie? I should have taken advantage of Summer's glorious fruits, but honestly I prefer cream pies. Just writing the name makes my mouth water and entices images of pillowy whipped cream. The chocolate pudding filling is like a glossy pool, you can't resist diving in with your spoon.

As you can tell from my photo, patience is not one of my virtues. The pie needed more time to set, and although the flavor was pure, rich deliciousness, it was a tad soupy. To experiment with your own scrumptious pie, read more

A couple weeks ago my dad surprised me with a gift of delicious Spanish chorizo. When he gave it to me, I knew exactly what dish I had to make: a crostini appetizer I saw in a recent issue of Food & Wine magazine. In the appetizer, a thick, crisp piece of sourdough is topped with pillows of creamy ricotta, spicy sautéed chorizo, and tangy balsamic red onion slices. Their version tops the hearty dish with frisee, but my local market didn't have any. No matter, it was still to die for! The recipe has you drain the ricotta overnight, but I didn't do that either. I simply drained it while I assembled the rest of the appetizer. The final dish is insanely good, next time I have to make it for dad! To take a look at how it's done, read more

After reading the French-themed March issue of Gourmet magazine, I could not stop thinking about this recipe for a quick raspberry charlotte. I finally got around to making this easy, tasty dessert last Friday night and it was deliciously rewarding!

Not-your-average dessert, this charlotte consists of ladyfingers, melted ice cream, and raspberries. The final result is refreshing and light. The hardest thing about this dessert was taking the picture. It may not have the prettiest presentation, but if you are looking for a lovely treat, I highly recommend this recipe. To check it out, read more

The January issue of Gourmet magazine has been sitting on my counter for weeks. More accurately, the recipe for buttermilk cookies has been on my counter for weeks. They just looked so simple and charming, I knew I'd have to make them some day. Well, thankfully that day finally arrived. The cookies, which are inspired by Edna Lewis, have a slight lemon taste to them and are coated with a simple vanilla glaze. When I made my batch, I coated some in vanilla glaze and some in chocolate. These cookies were spongy and delicious, and they're definitely working their way into my regular cookie repertoire. To check out the recipe for yourself, read more

A couple of weeks ago, my girlfriend told me about a gorgeous red beet risotto she had seen in a magazine. Inspired, we decided to make one for dinner. We chose this recipe because it pairs the beets with sharp cheddar cheese. The vibrant color of the risotto would be perfect for any Valentine's Day meal — especially when served in a heart-shaped dish. The flavor is rich, creamy, and was even well-liked by my beet-hating father. It's not difficult to make, so take a look at the recipe when you read more

Recently my best friend asked me to help her make potato pancakes. She came to me, Bon Appétit magazine in hand, and said, "I want to make these." Their picture displayed a delectable dish with crisp, flaky potato pancakes.

In our version the pancakes were chunkier because we ran into food-processing problems. Instead of serving the latkes on the side, we plated the pancakes on top of the salad. Although the picture might not have been as artistic, the salad was delicious, and it was something I would definitely make again. To experiment with your own version, get the recipe; read more