This is the dish that made Chris Santos famous. The longtime judge on CHOPPED is known for his playful takes on culinary classics, and I was honored to work with him on his first cookbook, SHARE. These morsels are inspired by Chinese soup dumplings, but Chris gives them French flair. Be sure to read the Note at the end of the recipe about the dumpling yield.
More than baked ham, more than roast lamb, my must-have Easter dinner tradition is coconut layer cake. Its annual appearance on our holiday table goes back to my childhood.
This cake is NOT fast and easy, but if you are an experienced baker, it will not hold any surprises. In fact, you will be rewarded with a great all-purpose yellow cake recipe and one of the simplest and best lemon curds in my collection.
I belong to a Facebook group of cookbook lovers. Recently, someone there started a post about making green bean casserole–the familiar one made with cream of mushroom soup. There were over a hundred comments in the thread, proving how this dish has become part of the American cook’s vernacular. For my part, I am a […]
Sarabeth Levine is known as the Grande Dame of Manhattan bakers. I was lucky enough to work with her on her first cookbook, SARABETH’S BAKERY: FROM MY HANDS TO YOURS, which quickly established itself as a must-have for anyone who wants to learn how to bake her famous specialties. One of the many baked goods that no one bakery makes better is her holiday stollen, a buttery sweet bread studded with rum-soaked raisins, dried fruits, and nuts.