Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.
Once you get the hang of the pavlova technique, making them is really a joy. This dessert is like a work of art, and has all the essentials I think a dessert should have. The glossy meringue shell is crisp and rich, the cream topping is soft and delectable, and the exotic fruit adds the perfect dose of color and flavor.
This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so part of the bone is exposed. Frenching the chop makes it cleaner, and let’s call it fancier — almost like a lamb lollipop, if you will! Your butcher can do this with the quick swipe of a knife; asking him or her to do this makes fast work of this simple-to-prepare dish. Croute simply means “crust” in French. Fancy.
A thick slice of lemon pound cake and a cup of strong coffee is one of my favorite things on earth. It's the perfect afternoon snack, and if I had my way, it's what I'd have in front of me every day around 3 p.m.
Today, I'll show you how to make my favorite pound cake. It's soft and tender, but will still cut nicely into those thick slices. Lemon zest and juice guarantee a solid lemony flavor, while the sweet glaze poured over the top just gilds the lily. Whether you're making this for a quiet afternoon treat or to take to a party, I think this lemon pound cake will make you very happy.
In my family, we take two things pretty seriously: Easter brunch and the Easter egg hunt. Not only does Easter get me excited about spring, but also quality family time and a killer meal.
Hello, and welcome to the first recipe in my new column, But First, Breakfast! I've been thinking about the idea for this series for a long time, probably ever since I started touring to promote my breakfast cookbook, Whole Grain Mornings , and readers told me how much they longed for really simple weekday breakfast ideas.
This series is about real-world, make-ahead breakfasts that you can actually fit into your busy, everyday life. These recipes are either quick enough to conquer on an average weekday morning or, as is the case with today's baklava parfaits, can be prepped in advance on a weekend or a quiet weeknight (do these even exist anymore?). I promise these recipes will be more exciting than a container of yogurt or an energy bar, but will feel just as easy. So let's get this thing started, shall we?
Today is the first day of spring — does it feel like it where you are? It's still cold in my Midwest neighborhood, but all the telltale signs of spring are here. It's the perfect day for The Hint of Spring, a rum, blackberry, and sage cocktail created for our team retreat a few weeks ago.
