This decadent Angel Food Coconut Cake is the perfect compliment to any celebration! But this celebration is special. One of my favorite bloggers is having her first baby and today is her virtual Baby Shower! Zainab is one of those kind, sweet souls that you adore from the moment you meet her.
Blackened Salmon with Pineapple Salsa and Coconut Rice is a healthy, flavorful meal that can be made in 30 minutes or less that the whole family will love! I think I might have told you already how much I love seafood? I definitely have, because it's always high on my list of go-to meals.
The 4th of July, Independence Day, is just around the corner - the high point of the year for sparklers, corn on the cob, and blueberry-strawberry desserts. Whatever would we do without blueberries and strawberries on July 4th? How else would we make our flag cakes and patriotic fruit pinwheels?
There's a good chance you've tasted a dessert influenced by Francisco Migoya, even if you've never been to his kitchen. As a professor at the Culinary Institute of America in Hyde Park, Migoya teaches the industry's future stars. But this month, he's back in action himself with the launch of a new chocolate line, called Hudson Chocolates.
It's one thing wanting to eat healthily and browsing the internet for perfectly balanced and tasty recipes to prepare, and a whole other thing to turn your good intentions into reality. In between packing your kids' lunches and getting yourself ready for work, where are you supposed to find the time to slave over the stove and put together that breakfast you found on Pinterest?
Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor.
Still looking for something to make for Dad? I suggest cobbler. This is a good one. It comes from Cook's Illustrated, who, true to form, analyzed to the core where cobbler can go wrong - who knew it was so troubled? - and found solutions to the issues: dry biscuits!
While I love this French toast above all for its texture - caramelized on the outside, not soggy on the inside - what distinguishes it from any other French toast I've had, baked or otherwise, is the presence of lemon zest, a most-unexpected and delicious flavor in a traditionally cinnamon-spiked dish.
And this one time? at band camp? I baked cinnamon buns for 200 people. No hobart had I, so I kneaded the dough in 6 batches in the kitchen aid. I spent hours shaping the buns late into the night, amidst giant moths, spastic june bugs and drunken musicians; just the usual.
This naan is wonderfully easy to make, and the results are delicious. It can be made on a pizza stone or in a cast iron skillet on the stove top. I've found that I prefer the latter, as it still cooks up beautifully and it doesn't require opening a hot oven every minute.