During the holidays, stock your fridge with puff pastries for quick appetizers that can be thrown together in a pinch. The flaky, easy-to-thaw, simple-to-slice dough is irresistible, whether it's stuffed with something sweet like ginger and holiday spice or savory like sliced prosciutto. Wow guests with minimal work by serving two types of puff pastry spirals — one sweet, filled with diced green apples and dusted with pecans and powdered sugar; the other savory and infused with the Roman flavors of sharp parmesan cheese and black pepper. Everyone will be raving at both the beginning and the end of the meal. Want the recipes? Then click to read more.
In the Fall, when the pears are plentiful, I enjoy experimenting with new pear preparations. Doesn't this one for a pear pizza sound scrumptious and interesting? It's not a sweet dessert pie, but a savory entree that makes for a delicious dinner. The other toppings include brown-sugar-coated bacon, cream cheese, green onions, feta cheese, and fresh basil. Each ingredient provides a different texture that gives the pizza depth, complexity, and richness. Sliced into smaller pieces, it would be an excellent appetizer.
I'm betting this recipe's a winner, so learn how it's made after the jump.
Although deep-frying is a popular way to make a deliciously crunchy chicken, it's not the only method for crusty, finger-licking-good poultry. This recipe demonstrates that finely chopped almonds and a shallow-pan fry result in a succulent and crisp chicken. Served on a bed of lightly wilted spinach and sautéed shallots, it's a simple but well-balanced meal. Pair it with a glass of chilled white wine and you've got an elegant midweek supper. Look at the recipe here.
As a child, I was excited when my mom would declare, "Tonight we're having breakfast for dinner." Usually this involved pancakes or waffles, but now that I'm older, "breakfast for dinner" must include eggs. Today, I'm looking forward to trying this delicious-sounding recipe that combines sweet potatoes with onions and bacon to create a bed for poached eggs. A quick and simple hollandaise sauce is made fiery by the addition of chipotle peppers in adobo sauce.
If you don't have time to poach eggs, consider topping the hash with fried eggs instead. Learn how to make this meal, after the jump.
This grilled chicken recipe is perfect for Summer's last hurrah this Labor Day weekend, making good use of two warm-weather favorites: barbecue and watermelon.
At an outdoor BBQ it's not unusual to see seasonal fruit alongside the meaty main dish, but how about dressing your poultry with the juicy bounty? This fresh take on barbecued chicken will surprise your fellow BBQ-goers with its sweet and spicy watermelon glaze.
Get the recipe after the jump.
There's no better time than a massive heat wave to embrace salsa. It's a no-cook appetizer that's ideal for last-minute Summer entertaining, and makes use of the cornucopia of farm-fresh seasonal ingredients at your disposal. Eschew classic tomato salsa for a Mediterranean riff that incorporates cured green olives, oregano, and hot pepper relish — a topping that would taste great not only on pita chips, but also white meat or grilled fish. But salsa doesn't have to be salty: Take it for a sweet spin by incorporating mango and kiwi with a hint of brown sugar and ginger. Try either, or both, when you read more.
Classic chicken marsala consists of chicken cutlets that are served with a thick mushroom and marsala wine sauce. Marsala is an Italian fortified wine that's similar to port. In this preparation, the traditional dish is Summer-fied. Instead of preparing the chicken in a saute pan, it's thrown on the grill. The mushroom sauce becomes a mushroom stuffing that's slid under the skin of the chicken. The resulting meat is moist and delicious with a wonderful smokiness. For a seasonal feast, serve with heirloom tomato panzanella and chilled Chardonnay.
Interested in this recipe? Here you go.
After a long weekend of grilling and chilling, get back to your routine tonight with a meal that is quick, healthy, and meat-free. This recipe combines garbanzo beans with shredded carrots and peas to make a figure-friendly veggie patty. The patties are served in pita bread with cheese, lettuce, and tomato. For extra flavor consider slathering the pita in your favorite hummus. Learn how to make this dish now.
When it comes to Summer drinks, I love to use watermelon. The juicy fruit is 92 percent water — meaning it's pretty easy to puree, strain, and drink. It tastes wonderful on its own, fresh from the blender, or works well in a cocktail.
This recipe combines watermelon puree with white grape juice, lime juice, and club soda. It's refreshing, fruity, delicious, and can be served to kids. For an adult version, add a splash of vodka or gin. To offer this concoction at your Fourth of July barbecue, get the recipe now.
Every now and then, I find myself gravitating toward the pre-made tomato-topped focaccia bread in the bakery aisle of my Whole Foods. However, I always shy away, wondering, what I would do with it? Luckily, I found this recipe which turns focaccia flatbread into a scrumptious and flavorful French-bread pizza. It's topped with three of my favorite ingredients — sausage, spinach, and goat cheese — but if you prefer other items, use those instead.
To start your weekend with this dish, get the recipe after the jump.