TIP OF THE DAY: Baked Brie With 21+ Festive Toppings

[1] Holiday baked Brie with liqueur-accented cranberry compote, walnuts and thyme (here’s the recipe from Liren Baker of Kitchen Confidante). [2] Baked Brie with olives, recipe below (photo courtesy DeLallo). [3] Whatever bubbly you serve, Baked Brie is a delicious companion (photo of sparkling rosé from Santa Margherita). [4] Pitted, chopped olives make an already…
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TIP OF THE DAY: Dutch Baby Instead Of Pancakes

[1] The original Dutch Baby: cinnamon, vanilla and a touch of powdered sugar (photo courtesy In My Red Kitchen). [2] From breakfast to dessert: Raspberry Dutch Baby and Chocolate Dutch Baby (photo courtesy The Modern Proper. [3] Lemon Blueberry Dutch Baby (photo courtesy Camille Styles). [4] A dessert Dutch Baby with all the fixings (photo…
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TIP OF THE DAY: Make A Kugel

The Jewish New Year, Rosh Hashanah*, begins tomorrow night at sundown*. A traditional part of the dinner is kugel (KOO-gull), a casserole-like baked pudding that is served as part of the main course. The traditional versions in Jewish households are noodle pudding (lokshen kugel), made with egg noodles and raisins; and potato kugel; but mixed…
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TIP OF THE DAY: Fruit Sauce For Chicken & Fish

Rare-cooked salmon with blueberry sauce, couscous, pattypan squash and zucchini. Photo courtesy Munchery.   One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know…
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TIP OF THE DAY: Make Savory Verrines

Yesterday we introduced dessert verrines, dishes layered in small glasses. They can be either sweet or savory; the goal is to create a visually-stunning and sophisticated small bite. Today, we take on savory verrines, popular as appetizers or cocktail food. You can also serve them as sides with a main course. Think of three to…
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