Yogurt Jalapeno Corn Bread
This cornbread is moist, has a slight tang from the yogurt, and is great with chili or any time you’re serving something saucy.
This cornbread is moist, has a slight tang from the yogurt, and is great with chili or any time you’re serving something saucy.
Teaching at Rancho La Puerta is always full of surprises. The guests who sign up for my classes are a diverse group of extremely accomplished people from all walks of life. But in the kitchen, we’re all equals, because in the time we have together there is one aim: to cook a menu of seven recipes in two hours and to sit and enjoy the meal together. Cooking is all about the pleasures of the table and the sense of community it fosters.
At my first class, Dana Shaltry, a pediatric orthodontist, volunteered to make the dessert, a rustic French pear galette. I had demonstrated how to make the ground almond bases and pastry with a food processor, and Dana took it from there. He rolled the dough into a rough circle, cut the pears into thin slices, and arranged the fruit beautifully over the ground almonds.
These are tender, puffy-looking cookies that are not too sweet, with a pleasing anise and orange flavor.
This soup is really packed with vegetables that you add sequentially so that each cooks to its best texture.
Here’s another way to make a Souffle: bake it in a jelly-roll pan, fill it with sauteed savory vegetables, roll it up, slice it and serve with a creamy sauce. Quite ingenious, oh so delicious and perfect as a vegetarian main course.
The History of Burnt Basque Cheesecake. The original recipe comes from La Viña, a café in San Sebastian located in Spain’s Basque region. What I’ve read says that in 1990, the chef, Santiago Rivera, began baking a new type of cake each day. Eventually, he …
The cake has a light melt-in-your-mouth texture, and the ginger flavor and aroma lured me in immediately.
Chiffon cakes are similar to sponge cakes, but the addition of oil gives them a tender, fine crumb.
The hallmark of a well-made Pavlova is a crisp meringue exterior with a marshmallow-like interior.
This spicy gingerbread has an especially light and tender texture.
What makes these stuffed eggplants Italian is cooked farro, Romano cheese, and pine nuts.
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.