It’s one of the world’s favorite spreads, yet most packaged hazelnut-chocolate blends are mostly palm oil (high in saturated fat) and sugar with minimal hazelnuts and chocolate. My recipe emphasizes the two flavors you’re craving and has a minimal amount of sugar. It also keeps in the fridge for weeks, though the spread will likely […]
Making a curd and then folding it into stiff egg whites makes the prep for these luscious soufflés easy. You can even make the curd a day in advance and store it along with the egg whites (in a separate container) in the fridge—just take out the whites 30 minutes before you’re ready to cook […]
This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you […]
Muffaletta-Style Olive Salad Recipe, Spotlight on Anchovies, Roasting Bell Peppers, Napping: A Sleep-Cycle Foe and Walk This Way One of the classic New Orleans specialties, muffaletta, is a delectable mix of meats and cheeses served on crusty bread. But its uniqueness comes from the olive salad that fills the hollowed-out top half of the loaf. […]
