Whip a dip so good you’ll flip!
Strawberry Cheesecake Dip
This luscious cheesecake dessert is perfection on a hot summer night. No oven required. It's easy, really easy, to make— and so downright addictive you may want to consider a double batch. I love that my food processor whizzes up the cream cheese, sour cream, sugar, lemon juice and vanilla in under a minute. My only problem here is restraining myself from indulging as the mixture ripens in the refrigerator for a couple of hours—or best yet, overnight. Serving is a breeze; just spoon the mixture into a bowl and set out lots of ripe strawberries and graham crackers for dipping. …and later when ...
Margaritas Cocktail Recipe
1 1/2 ounce gold sauza tequila 1/2 ounce Triple Sec 3 ounces Margarita mix 1 ounce lime juice* ~ crushed ice cubes 1 lime, quartered
Guacamole Authentic Mexican Recipe
4 ripe Hass avocados 3 tablespoons lime juice 3 tablespoons scallions, minced 1 –2 Serrano chilies, minced 2 ripe tomatoes 1/2 cup cilantro, chopped 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 bag corn or tortilla chips
Chicken with 40 Cloves of Garlic Recipe
1 5-pound chicken, cut into 8–10 pieces ~ kosher salt ~ freshly ground black pepper ~4 tablespoons olive oil, divided ~2 tablespoons butter 40 cloves garlic, peeled 1 cup dry white wine, divided 1 14-ounce can low sodium chicken broth* 10 sprigs fresh thyme 2 tablespoons flour ~ chopped Italian parsley and sprigs of fresh thyme, for garnish (optional)
Basic Stuffed Eggs Recipe
18 medium farm eggs, hard-cooked, peeled and halved 5-6 tablespoons homemade mayonnaise 1/4 teas+poon freshly ground black pepper 1/4 teaspoon salt ~ chopped fresh herbs such as Italian parsley, tarragon, or chervil (optional)
Drunken Scones with Currants Recipe
1/2 cup black raisins or currants 1/2 cup brandy (for soaking) 6 tablespoons cold butter, cut in ½-inch cubes* 2+ cups flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/2 cup cold milk 2 eggs (1 for dough, 1 for glaze) 2 tablespoons demerara sugar**
Beef Bourguignon French Burgundy Stew Recipe
6 ounces bacon 3 pounds beef stew meat or sirloin tip, cut into 2-inch pieces* 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons bacon fat ~ olive oil for sautéing 3 cups Burgundy wine, divided** 4 cups beef broth*** 1 tablespoon tomato paste 1 bay leaf 8 carrots, cut diagonally and halved 2 tablespoons flour, divided 1 pound brown mushrooms, halved or thickly sliced 1 10-ounce bag frozen pearl onions, thawed 2 tablespoons butter 1 teaspoon sugar 1 teaspoon thyme ~ chopped Italian parsley, for garnish ~ fresh thyme sprigs, for garnish
Whip a dip so good you’ll flip!
Strawberry Cheesecake Dip
This luscious cheesecake dessert is perfection on a hot summer night. No oven required. It's easy, really easy, to make— and so downright addictive you may want to consider a double batch. I love that my food processor whizzes up the cream cheese, sour cream, sugar, lemon juice and vanilla in under a minute. My only problem here is restraining myself from indulging as the mixture ripens in the refrigerator for a couple of hours—or best yet, overnight. Serving is a breeze; just spoon the mixture into a bowl and set out lots of ripe strawberries and graham crackers for dipping. …and later when ...
Not for the timid! Mix this one up for friends who aren’t afraid of a stiff drink with a serious bite.
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Get the latest from our resident produce pro! Find out what's in season, how to pick it... and what to do with it once you get home.
This dish can be found all over Mexico in myriad variations. Some call for a long, slow simmer that reduces the chips to mush, while others—like this one—preserve more textural contrast.
When I made this for my daughter’s ninth birthday, she was afraid her friends would laugh at a cake made with vegetables. But after one bite of the dark, rich chocolate treat, every guest was sol...
This flavorful blend works almost anywhere—as a zesty first course, a tasty side for grilled meat or fish, or as an entrée in its own right.
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When you’re lucky enough to find tender, sweet asparagus at the market, they require very little in the way of preparation. Scrumptious sides don’t get much easier than this!
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My friend Santi made this classic at the Shoreline Coffee Shop in Mill Valley until he retired. I’ve sampled huevos rancheros all over California and Mexico, but Santi’s remains the best. The s...
