Chef Sim uses plantains roasted with brown sugar and rum for this quick bread. "The riper they are, the sweeter the flavor," he says. He adds orange juice to the batter for moisture, nutmeg for...
For this week’s market basket challenge, our must-use ingredient was artichokes. In thinking of a way to use both the delicious leaves and the tender hearts, I decided to make a stuffed artichoke with...
I have to admit I was giddy when I read that the must-use ingredient for the market basket challenge was the often-overlooked, never-a-bride-always-a-bridesmaid, just a garnish, humble radish. Basket...
Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and...
Tiramisu has always been one of my favorite desserts and was the first thing I thought of when I saw mascarpone on the ingredient list. I wanted to preserve the traditional appearance of the dessert...
Chef Joe always uses fingerling potatoes for potato salad because they're dense, hold their shape and taste good. He cooks Brussels sprouts in the fat from triple-smoked slab bacon before roasting...
As a Japanese-American, I was excited to see miso, mushrooms and tamari listed as focus ingredients for this week’s market basket challenge. These are ingredients I imagine when thinking of Japanese...
Confession: I’m in culinary school, but I don’t even know how to make coffee. I don’t drink coffee. Lucky for me, my husband can barely function without his morning mug. For this week’s coffee-focused...
"The secret ingredient in this recipe is caramelized white chocolate," Chef Penny entices. She says the warm and sweet pie with savory and boozy kicks "fires on every note." "If you're going to eat...
"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...