the road

Matty's a touring musician. That means the night before he leaves for a tour = lockdown. :) We throw all other responsibilities out the door and have a romanceful evening, either at home or at the next lovely restaurant on our ever-growing list.

This time, he was only leaving for 5 days with Jay Nash, but it was still cause for a special meal. It turned into a very Epicurious evening, as I chose to go with Porcini-Crusted Filet Mignon with a side of Potato- and Asparagus-Stuffed Cheese Crisps.

When I first saw the recipe for the cheese crisps, I couldn't decide whether or not they would be magnificent or disgusting. But then I had a Joey moment ("meat...good! custard...good!"), and decided that anything that had potatoes, asparagus and cheese involved couldn't be that awful. :) I halved the recipe because it was just going to be the two of us, and I substituted Asiago cheese for the Montasio because a) I couldn't find Montasio, and b) I probably couldn't have been able to afford it anyway if I had.

They're not exactly the fastest things to make - the grating takes forever, and you have to let the cheese melt and cook enough to set on top so you don't try to flip them over and have the potatoes and asparagus exit the crisps. Not that I know from experience or anything. :P The first one turned out beautifully (all beginner's luck, I'm sure), but the second two were less attractive because I hadn't grated enough cheese, and had to make them increasingly smaller. They were really, really good, though. No need to salt anything as the cheese has enough saltiness for it all.

Only two substitutions on the steaks. I couldn't find dried porcini at Gelson's, so I used dried shiitakes. I also didn't make the herbed butter because I didn't think it would be necessary (and it wasn't) to make the steak any richer than it was.

The meat was freakin' stellar. I wasn't the biggest fan of the mushroom coating, not because it was bad, but because it didn't really bring anything to the dish for me. Maybe it would have been different with the porcini. I'm willing to try it again. :P

happy birthday to you

Today is the BFF's birthday. The big 2-5. Woohoo!

She loves white chocolate, and when I saw these White Chocolate Brownies over at Tartelette, I knew I had found the perfect birthday present.

I followed the recipe exactly, but I'm curious as to what else I can throw in in place of the semisweet chocolate chips. My initial thought was to sub butterscotch pieces, but I thought that might not be enough of a contrast. I think my next attempt will include throwing in chocolate-covered blueberries from Trader Joe's. First, I'll have to find someone else that can appreciate white chocolate, though, because try as I might, I can't seem to do it.

blueberry yum yum

I don't usually eat breakfast. It's usually a Larabar on the way to the gym before work, and then a liter of water before lunch. On weekends, however, breakfast reigns. If it's not the luxury of chowing down at The Alcove, we're making omelettes/scrambled eggs/egg sandwiches/etc. While wonderful each time, eggs can get boring.

I nearly drooled my face off when I saw this recipe for Blueberry-Brie Quesadillas on the Better Homes & Gardens website. Favorite cheese? Check. Favorite fruit? Check. Not egg-based? Check.

Matty liked them; I felt they could be perfected further. The blueberries were delightful in hand, but cooked, they lost a lot of flavor. I wonder what I could have done to bring out the flavor more? Sugar? I didn't serve it with the raspberry sauce from the recipe only because I don't have a blender. Maybe that would have helped. Matty had his with blueberry syrup. Maybe that would have helped. I mean, I'm not complaining. I'd just like to try to bring out the contrasts between the fruit and the cheese more.

And more endless possibilities: what about Brie and apples (like my favorite panini at The Alcove)? What about blue cheese and pear? I'd probably have to do a quick saute of each of those before baking them. Maybe in honey. *daydreams*

beep-beep, beep-beep, yeah

Warning: get ready for some serious horn-tooting on this Chicken and Artichoke Fricassee. I was ecstatic with how this came out. I still have an artichoke splinter in my left index finger from tearing the outer leaves of the baby artichokes off, but I still couldn't be happier. That's how good it was.

We don't eat chicken very often. No particular reason - we just don't think of it when there are other options. So perhaps some of the pure joy of eating this yesterday was partly due to that fact. Or the creme fraiche.

This did take a little while to make. Partially because I suck at chopping vegetables, and so it takes me forever; partly because of the simmer time on the chicken. Another 7-9:30p cooking extravaganza. Good thing Matty was out at a rehearsal, so it actually ended up being perfect timing.

I didn't dredge the chicken in flour beforehand - a) I think dredging wastes too much flour, and b) I thought one of the Epicurious reviewers brought up the very good point that there didn't need to be any kind of crispy flour coating on the chicken if it was going to sog off anyway in the simmer process. I'm so glad I was able to find baby artichokes. I so prefer having fresh vegetables to canned vegetables when I have the time, and I so rarely have the time that it's a pleasant treat when I do. Those little darlings melted right in your mouth. *sigh*

And the creme fraiche. Oh, the sweet creme fraiche. I dumped half the container in the pan (so approximately 3.75 oz). It really made the dish.

And for the side, Thanksgiving test recipe #2 (funny enough, from 101 Cookbooks again) - Cheesy Potato Spoon Bread.



I've never had spoon bread before, so I didn't know quite what to expect. Ms. Heidi's description, "warm, tasty, cheesy, crusty, cayenne-kissed, oven-baked goodness," was enough for me. And now that I've made them, I'm sold. They turned out to be like the delightful love children of mashed potatoes and biscuits. For my grated cheese, I used my new favorite find, the truffle cheese from Trader Joe's - just a cow's milk cheese with black truffles. Smells to high heaven, but is quite the dream, especially in mushroom quiches.

The recipe yielded almost twice as much cheese as I needed somehow, but that's okay because the extra is now a cheese log, and we've got plenty of crackers that need a friend. I actually didn't really care for the texture of the cream cheese in the final product, but that's just personal opinion. Matty didn't have a problem. It did, however, help spur new ideas:

N: I wonder what else I could put in the middle of these things.
M: Beef.
N: *cracking up*
M: I'm serious.
N: Hmm...

Since I didn't like the cream cheese part, I wonder if I could put a giant cube of cheese in its place and make it a wonderful savory lava cake of sorts. Or put veggies in there like the lovely savory souffle I saw somewhere on the Internets a couple days ago. Can't wait to make these again and experiment!

hard to say i'm sorry

I was an absolute terror Tuesday night, so to make it up to my dear Matty, I made brownies. But not just any brownies. Irish Cream Brownies from Bake or Break.

No, I know. Irish cream + brownies. I didn't make any substitutions. Why would I?

The piss-poor picture above does not do it any justice. I suggest you just head over to Bake or Break and check out how beautiful her brownies turned out. a) I had packed away all the nice-looking ones for my friend Paul's birthday barbecue, and b) I have no idea how she managed to get such neat layers. I tried to - I prefer the layered look over the swirled look, but once it became obvious I was never going to be able to get that, I just attacked the pan with the back end of a wooden spoon. Perhaps I'll attempt a better photo when we unpack Paul's brownies.

The taste was actually very subtle - it had just enough chocolatey-ness and Irish creaminess that you knew what was going on, but it didn't whack you upside the head and scream, "I'm going to get you drunk" ("get you love-drunk off my hump...") :P

And now that I've got Bailey's on the brain, I'm wondering if I could make a brownie/cake/confection to pay homage to my favorite girly drink - the B-52 on the rocks (that's as girly as I'll get folks - I'm a whiskey drinker). For those of you who don't know, a B-52 is equal parts Bailey's, Kahlua and Grand Marnier. And now I'm thinking about making these exact brownies again with a chocolate/Kahlua base, the Irish cream/cream cheese middle/swirls and a chocolate/Kahlua top. Lord help me.

under the sea

I had been planning all weekend to make this Sake-Steamed Sea Bass from Epicurious, but Matty and I ended up dining out all weekend. Both restaurants deserve posts of their own (Mao's Kitchen after a day of shoe-shopping on Melrose, and Furaibo after finally finding the shoes), but I won't go into that now. :)

Anyway, Monday carried out as Mondays typically do, so that meant I definitely needed to cook. This particular session wasn't as cathartic as I had hoped, simply because this took so little time to whip up! And it was pretty much perfect. Except for the hit my wallet (and by wallet, I mean credit card) took. Who knew sea bass was so expensive? Not me. :P

The only change I made to the recipe was that I didn't include ginger. I don't like ginger. Except in ginger ale. Or the ginger ale that included fresh ginger juice that I had at Mao's. (Oh, look! Full circle!) I don't like eating ginger. So I left it out. I also didn't serve it with the sauce on top. Generally speaking, I never serve anything with the sauce on top because I'm always terrified that if the entree was decent and the sauce was awful, I wouldn't want to ruin the entree by drizzling crappy sauce all over it. So, I always serve sauce on the side. My little hang-up. But not to worry this time around because the sauce was wonderful.

I also didn't serve it with rice. Instead (and this is final proof that I have not a sane bone in my body), I tested out my first potential Thanksgiving dish - the Vanilla Sweet Potato Puree from over at 101 Cookbooks. Yes, I know I have 6 months. And no, I don't usually prepare for Thanksgiving at all - last year, we smoked our turkey for the first time, and every side, stuffing/dressing included, was an untested recipe. However, this year, I know I have to live up to last year's, and I can't rely on beginner's luck anymore. So let the testing commence.

Dear God. The puree was pure heaven. I didn't have time to roast the sweet potatoes in the oven, so I stabbed them with a fork and nuked them for 15 minutes, flipping once. I didn't have vanilla beans, so I subbed vanilla extract, and I didn't include the optional orange zest. I also didn't make the Autumn Spice Oil because, although it sounded divine, we can't afford to keep a well-stocked spice shelf. :\

I loved the puree by itself, though. You can see it peeking behind the sea bass in the picture up there. Don't know yet if it'll make the Thanksgiving table just because I've got lots of other recipes to try, and I really loved the sweet potato gnocchi I made last year (which would be my fallback), but it definitely made Monday special.

do-si-do my heart

Okay, that is not a pretty picture. Really should have used the flash. I blame the low lighting in our living room. Why our living room, you ask? Well, because I had an impromptu dinner party for 5 people on a Tuesday night is why. And there is no way 5 people fit in our "breakfast nook."

Matty was planning on running through songs with Ray Don from Ray Don & The Backwash Band, but it turns out two other guys from the band came by to rehearse as well. So while they rehearsed, I worked on today's recipe - the Artichoke Lasagne from Kitchenography. I love artichokes, I love bechamel sauce, I love a challenge. Here's what I learned:

1) Don't start making lasagne from scratch at 7:00p (when I get home from work) unless you plan on not eating until 9:30p.
2) Making your own lasagne noodles will give you a really, really great arm workout. Holy crap.

This was supposed to be a 6-layer lasagna. Except towards the end of rolling out the pasta, I was totally sweating, so I cheated and stopped before they were large enough for my 13x9x2 dish. It ended up being 5 layers - the 6th layer ended up helping fill in the gaps left by my too-small noodles. Oh well. It was still a delight. After their first helping, two of the guys revealed their hatred for artichoke. And then got seconds. Score one for me! :)

Substitutions: whole wheat flour instead of regular (I'm really in love with whole wheat pasta right now), canned artichoke hearts instead of bottoms (I'm assuming the bottoms don't have any leaves at all, otherwise no subsitution :P).

The salad was just a bag of spring mix greens from Trader Joe's w/ broccoli florets and halved cherry tomatoes. The bread was a French baguette split in half horizontally, slathered with butter, sprinkled with garlic powder and "Italian seasoning" and stuck under the broiler for about 7 minutes. And dessert was leftover gelato cupcakes and strawberry cake.

my i-don't-have-to-run day

I love Sundays. Today was especially wonderful because it coincided with my favorite monthly occurrence, the Rose Bowl Flea Market.

I had intended to make an artichoke lasagna for dinner tonight, but the Flea Market and other errands ended up taking up too much of the day, so we just grabbed dinner at Asahi Ramen and called it a day. Asahi was a very pleasant surprise - a good friend had recommended a Japanese spot on Sawtelle, but we couldn't get a hold of him before we got there, so we just ducked in because ramen sounded like it would hit the spot best after a long day of non-stop walking. We split the curry ramen and the sara udon - both delicious. It's a good thing we live way across town, otherwise we'd be in there every night trying to go through the entire menu. :)

Anyway, since I didn't actually do any cooking today, let's go back into my iPhoto archives. :) This is the Spaghetti w/ Pinot Grigio and Seafood courtesy of Ms. Giada. I didn't feel like making a run for arugula, so I didn't put it in. And instead of the one pound of shrimp and the two pounds of clams called for in the recipe, I used one pound of shrimp, one pound of clams and one pound of mussels. Why? Because when I was at Gelson's, I didn't notice they had clams, so I had ordered two pounds of mussels to make up for it. After they had already wrapped and stickered my order, I saw the clams and so as to not be a pain in the ass, I got a pound of them. Whatever. We like mussels. And the black shells were pretty. :)



The one thing that sucked about today is that our washing machine leaked. Again. I was wandering around the house putting our newfound treasurese (8 wine glasses, 4 por t glasses) after I had put a load of laundry in when all of a sudden, I hear water just gushing onto the kitchen floor. Fantastic. Stopped the machine, put it on spin, and then dragged sopping wet clothes to the laundromat down the street. Because there's nothing better to do on a Sunday night than go to the laundromat when you already own a washer/dryer.

Anyway, long story short - laundry disaster = pissed off Ngoc who needs desperately to bake. Two things I still have plenty of: strawberries and chocolate glaze from Matty's birthday cupcakes. Enter this Strawberry Cake recipe, and I'm in a much better mood.

The original recipe called for raspberries, but I just threw in the leftover strawberries. I didn't have raspberry curd, so I left that out completely. I had also run out of sugar (I know, what kind of bakist am I?), but I read on Cook's Thesaurus about a substitution that uses powdered sugar (which I don't use very often and so have loads of it in the cupboard), so I used that instead. And of course, I put chocolate all over it.



It didn't come out as moist or bread pudding-y as the recipe suggested. I'm going to guess that was my fault. You'll need a preface, though - our oven door doesn't exactly, how they say, shut all the way. That means that I usually have to add about 10 minutes to the baking time of any recipe. Apparently, except this one. It was super solid and dense - actually, the whole wheat flour I used might have been culprit as well. In any case, it was very cathartic to bake, and we ate it anyway. I mean, it had chocolate and strawberries in it. How bad could it possibly be?

what i did for love

My sweet honeycakes celebrated his 28th birthday on Tuesday. We went to our favorite Indian place, Tantra. They were nice enough to give me freezer space, so I made cupcakes filled with gelato from our favorite gelateria, Pazzo Gelato.

I must say, they turned out divinely, and were worth all the effort. I found the recipe on YumSugar, fell in love with the fact that they were not just cupcakes, but rather tiny layered cakes (our friend Jeff calls them "chocolate hockey pucks of goodness" - he's Canadian :P), decided the mister would fall in love with me all over again if I filled them with gelato, and then went to town.

I started baking them Sunday afternoon. The recipe actually yielded about 45 cupcakes for me, and since I only have one 12-er muffin/cupcake tin, it took a lot longer than it should have. I was initially terrified because they cooled really soft - I didn't think there was any way I would be able to halve them horizontally to fill them with gelato. By the time I finished baking, however, it was time to take Matty to Fogo de Chao for our one-on-one birthday dinner, so I threw them all into a huge Tupperware container and refrigerated the whole mess.

After work on Monday, I made a seafood pasta (I'm trying to spoil him for his entire birth month - pictures to come), and then we decided to go out to see Jay Nash, Shane Alexander, Joey Ryan, and Laura Jansen play. Normally, that would be a great thing, but we ended up staying late (about 11:30p), and I still had to fill and glaze the cupcakes. Which ended up taking until 3:15a. However, all that refrigeration had allowed the cupcakes to firm up a bit, so the splitting/filling was manageable.

It actually all went pretty quickly, all things considered. Whereas the original recipe called for a chocolate filling that could sit out, the gelato I insisted upon had to be put in the freezer after each individual stuffing. My glaze was of spreadable consistency (as opposed to pourable consistency), so I used a butter knife to slather some on each one.

I really wish I had the presence of mind to snap a picture of an individual cake (maybe even the one with the birthday candle in it). But I was stressed out, in heels (which never happens) and trying my best to play hostess with the mostest, so I didn't. And now all the cupcakes I have left are the ugly, runty, non-blog-worthy ones.

I had also made half of them with blackberry gelato dressed with a blackberry on top (the strawberry ones in the picture had strawberry custard gelato in them), but I didn't take a picture of those for the same reason. Also, the blackberries don't pop as much - they're too close in color to the chocolate. And while the blackberry gelato is divine on its own, I don't think it was the best complement to the chocolate cake. However, I did discover me new favorite treat - frozen blackberries.

I can't wait for another occasion to make these when I can try them with Madagascar vanilla gelato, or espresso gelato (w/ a coffee bean on top), or pistachio gelato (w/ a pistachio on top) or toasted almond gelato (w/ an almond on top)...

you have everything

APPETIZERS
Ahi Tuna Meatballs
Arancini
Artichoke-Basil Spread
Arugula Aioli
Avocado Chimichurri Bruschetta
Avocado Grapefruit Salad
Avocado Salad with Ginger + Peanuts
Bacon-Wrapped Brussels Sprouts
Bacon-Wrapped Figs
Bacon-Wrapped Jalapenos
Bacon Jam
Blackberry, Jicama + Apple Salad
BLT Spring Rolls
Boeuf A La Catalane
Broccoli + Blue Cheese Gratin
Broccoli + Gorgonzola Rolls
Burrata Cheese with Olive Salsa
Butternut Squash, Corn + Cilantro Phyllo Rolls
Caprese Bites
Caramelized Onion Dip
Caramelized Onion Quiche with Mashed Potato Crust
Cheese + Herb Mini Sweet Peppers
Chicken Liver Pate
Chicken Pate
Chickpea, Mint + Parsley Spread
Crab-Stuffed Avocados
Crabby Crab Cake
Crispy Eggplant Fritters
Crustless Caramelized Onion Quiche
Crustless Zucchini Pie
Dijon Gruyere Puffs
Double Salmon Dip
Eggless Salad
Fried Oysters with Lemon + Balsamic Vinegar
Green Pea Hummus
Grilled Halloumi + Watermelon
Herbed Ricotta Dip
Hot Crab Dip
Jalapeno Latkes
Little Toasts with Smoked Mozzarella + Anchovies
Melon-Mozzarella Salad
Mock Ceviche
Mozzarella Skewers
Mushrooms Stuffed with Brie
Olive-Stuffed Flatbread
Peach Caprese
Pizza Meatballs
Pork Dumplings
Potato + Asparagus Stuffed Cheese Crisps
Potato Taquitos
Roasted Beet + Mozzarella Salad
Roasted Chile Ricotta
Roasted Fennel White Bean Dip
Salmon + Bean Salad on Baby Bok Choy
Salt + Pepper Squid with Chinese Five-Spice Powder
Scallop + Plum Ceviche
Scotch Eggs
Shrimp Toast
Soft Pretzels
Smoked Oyster Pate
Smoked Salmon Spread
Smoked Salmon Tartare on New Potato Slices
Stuffed Baguettes
Sugar Snap Peas with Whipped Ricotta
Sweet Potato and Shrimp Fritters
Tempura Bok Choy
Tomato Tart
Turkey Meatballs
Vegetarian Potstickers
Watermelon Caprese
Watermelon Salsa

BREAKFAST
Andouille Hash
Apple + Brie Pancakes
Apple Cake with Toffee Crust
Apple Cider Muffins
Apple Cinnamon Sticky Buns
Artichoke, Kale + Ricotta Pie
Artichoke Tart with Polenta Crust
Bacon Cheddar Scones
Baked Eggs in Refrigerator Sauce
Baked Eggs in Tomato
Banana Bread with Chocolate + Crystallized Ginger
Banana Bourbon Bread Pudding
Banana Peanut Butter Oatmeal Muffins
Banoffee Mascarpone Muffins
Black-and-White Banana Loaf
Blood Orange Jelly
Blueberry Almond Bread
Blueberry Brie Quesadillas
Blueberry Croissant French Toast
Blueberry Maple Bake
Blueberry Molasses Cake
Boozy Baked French Toast
Boozy Berry Parfaits
Broccoli Quiche
Buckwheat Pancakes
Buttermilk Pancakes
Campton Place Coffee Cake
Carrot Cake Pancakes
Cauliflower + Caramelized Onion Tart
Chilaquiles
Chile and Egg Strata
Chocolate + Caramelized Banana Cake
Chocolate Chip Muffins
Chocolate Granola
Chocolate Zucchini Muffins
Cinnamon Baked French Toast
Cinnamon Bun Pancakes
Clementine Olive Oil Cake
Coconut Banana Bread with Key Lime Glaze
Coconut Cream Bread
Coconut Jam
Coconut Strawberry Banana Baked Oatmeal
Coffee Break Muffins
Coffee Pancakes
Collard Squares
Corned Beef Hash
Cranberry Scones
Cream Cheese Buns
Cream Cheese Muffins
Creamed Spinach with Baked Eggs
Creme Fraiche Quiche
Crepes Suzette
Crespeou
Crustless Caramelized Onion Quiche
Crustless Zucchini Pie
Duck Fat Potatoes
Egg Hash
Eggs Florentine Casserole
Frenched Eggs
Fresh Ginger Muffins
Ginger Maple Scones
Gluten-Free Donut Holes
Grilled Cheese Eggsplosion
Hangtown Fry
Huevos Rancheros
Italian Sausage Bread
Jalapeno Pepperjack Scones
Jam Coffee Cake
Kaya Toast
Lazy Egg-and-Cheese Sandwich
Lemon Ginger Muffins
Lemon Poppy Seed French Toast
Lemon Sticky Rolls with Lemon Cream Cheese Glaze
Liege Sugar Waffles
Macadamia Maple Granola
Marmalade Bread + Butter Pudding
Mushroom Quiche
Nutmeg Doughnut Muffins
Oatmeal Nutmeg Scones
Oatmeal Pumpkin Muffins
Oeufs a la Cantalienne
Olive Oil Pumpkin Bread
Omelette: Braised Leeks with Bacon + Thyme
Omelette: Oyster Mushrooms with Cumin
Omelette: Pepper-Braised Broccolini with Arugula
Pasta Fritatta
Pasta with Brussels Sprouts, Cauliflower, Hazelnuts + Bacon
Peach Muffins
Peanut Butter + Banana Stuffed French Toast
Peanut Butter Granola
Portobello Mushrooms with Tuscan Scrambled Eggs
Potato-Mushroom-Brussels Sprouts Rosti
Pumpkin Pound Cake French Toast
Quiche Lorraine
Roasted Banana Bars
Roasted Cabbage w/ Breaded Over-Easy Eggs
Savory Asparagus Bread Pudding
Savory Bacon Bread Pudding
Savory Zucchini Muffins
Scrambled Eggs on Artichoke Bottoms
Scrambled Smoky Eggs on Sourdough
Skinny Omelettes
Smoked Salmon Eggs Benedict
Smoked Salmon, Leek + Goat Cheese Quiche
Soft Scrambled Eggs with Ricotta
Speculoos Pancakes
Spicy Fig-Orange Jam
Spinach + Cheese Strata
Strawberry-Almond Muffins
Strawberry Cake
Sweet + Spicy Bacon
Thai Coffee Bread Pudding
Thai Omelette
Vanilla Bourbon Bread
White Chocolate French Toast

ENTREES
Alabama Pulled Pork Sandwiches
Alaskan Black Cod with Hoisin + Ginger Sauces
Aloo Paratha
Andouille + Beef Burgers
Andouille Sausage + Shrimp Risotto with Creole Mustard Sauce
Anelletti with Creamy Red Pepper Sauce
Artichoke + Hazelnut Cannelloni
Artichoke + Lemon Anelletti
Artichoke, Asparagus + Mushroom Quinoa Risotto
Artichoke Lasagna
Artichoke Mushroom Salad
Artichoke Parfait
Artichoke Ravioli
Artichoke Tart with Polenta Crust
Asari Miso Soup
Asian-Style Salmon Po'Boy
Asparagus Pizza
Avocado Toast
Baby Artichokes, Potatoes, Garlic, Olives + Shrimp
Bacon + Cheddar Macaroni + Cheese
Bacon, Butternut Squash + Basil Baked Risotto
Bacon Explosion
Bacon-Mushroom Burgers
Bacon-Wrapped Venison
Baked Cinnamon Chicken
Baked Corned Dogs
Banana + Black Bean Empanadas
Banh Xeo (Vietnamese Crepes)
Barley + Shiitake Mushroom Soup
BBQ Pork Sausage and Radicchio Pizza with Smoked Mozzarella
Beef + Butternut Squash Stew
Beef + Red Pepper Salad with Miso Dressing
Beef Pho
Beef Rendang
Beef Stroganoff
Beef Tenderloin in Caramelized Sugar
Beef Wellington
Beet Rosti
Best Chili Ever
Best Lasagna Bolognese
Bisteces Rancheros
Black-Eyed Pea, Mushroom + Leek Saute 
Black Bean + Jalapeno Soup
Black Bean + Salmon Tostada
Black Bean + Sausage Casserole
Black Olive Risotto
Black Truffle Lovers' Lasagna
BLT Pasta
BLT Spring Rolls
Blue Cheese Broiled Salmon with Mushroom-Fennel-Arugula Salad
Blue Cheese-Crusted Steaks with Red Wine Sauce
Boozy Beef Chili
Borlotti Beans in Tomato Sauce with Creamy Polenta
Bouchons au Thon
Braised Duck Legs with Leeks + Green Olives
Braised Goose
Breaded + Baked Chicken
Brie + Tomato Pasta
Brie Grilled Cheese Sandwich with Pear Jam
Broccoli + Gorgonzola Rolls
Broccoli Tacos
Broiled Fish with Green Tea Salt
Broiled Lobster with Cajun Butter
Broiled Salmon with Mushroom-Broccoli Stir-Fry
Brown Rice Carbonara
Brown Rice Fusilli with Cilantro Pesto
Brussels Sprouts + Chicken Sausage in Mustard Sauce
Brussels Sprouts + Pasta Gratin
Brussels Sprouts + Tofu
Bucatini with Asparagus + Blue Cheese
Bun Mang Vit
Burmese Chicken-Coconut Soup
Butcher Shop Bolognese
Butter Steak
Buttermilk Roast Chicken
Butternut Squash + Sage Lasagna
Cabbage with Hot Sauce
Caldo de Gallina
Caramelized Garlic Tart
Caramelized Tofu
Carrot Risotto
Cassoulet
Cashew-Cilantro Pesto Pasta
Catfish + Crabsteak
Cauliflower + Caramelized Onion Tart
Cauliflower, White Bean + Feta Salad
Cedar-Planked Lobsters
Char Siu Pork
Cheese Enchiladas with Chili Gravy
Cheese Enchiladas with Red Mole
Cheese Risotto
Cheese Souffle
Cheesemongers' Mac + Cheese
Chicken + Artichoke Fricassee
Chicken + Cheese Tamales
Chicken + Lentil Tagine
Chicken a la Jacques Pepin
Chicken Biriyani
Chicken Breasts Braised with Hard Cider + Parsnips
Chicken Breasts Stuffed with Figs + Goat Cheese
Chicken Chiles Rellenos
Chicken, Garlic + Soy Stew
Chicken in Milk
Chicken in Smoky Peanut Mole
Chicken Kentuckian
Chicken Noodle Soup with Ginger + Shiitake Mushrooms
Chicken Paillard with Curried Oyster Mushrooms
Chicken Paprika
Chicken Pot Pie
Chicken Sausage Stromboli
Chicken with 40 Cloves of Garlic
Chicken with Vinegar
Chile-Espresso Flautas
Chiles Rellenos with Roasted Shrimp + Tomatillos
Chimay-Braised Short Ribs
Chocolate Black Bean Chili
Chorizo-Crusted Cod
Chorizo White Bean Baked Fish
Cider-Glazed Salmon
Cilantro Carbonara
Citrusy Ahi Tuna Salad
Coconut Braised Beef
Coconut Green Curry with Chicken + Snap Peas
Coconut Kale Quinoa Bowl
Coconut Shrimp
Coffee- and Chipotle-Rubbed Steak Bites
Corn, Bacon + Clam Stew
Corned Beef Grilled Cheese
Cornmeal Crepes with Avocado Cream + Morels in Madeira
Cornmeal Crunch
Cornmeal-Molasses Fried Chicken
Couscous-Crusted Salmon
Couscous-Stuffed Peppers
Cowboy Steaks
Crab and Pine Nut Lasagna
Crab Falafel
Cranberry Braised Pork
Cranberry-Manchego Stuffed Pork Tenderloin
Cream of Chicken + Saffron Soup
Creamy Baked Noodles with Eggplant + Cheese
Creamy Chicken Curry
Creamy Leek + Potato Soup with Bay Scallops
Creamy Pesto Pasta
Crepes Filled with Corn + Nutmeg
Crisp Lemongrass Salmon
Crispy Shrimp + Glass Noodle Stir-Fry
Crunchy Wasabi Salmon
Crustless Caramelized Onion Quiche
Crustless Zucchini Pie
Cuban Frita Sliders
Cuban Picadillo
Cucumber Mint Tea Sandwiches
Curried Couscous with Cauliflower + Celery
Curried Eggplant Risotto
Curried Pork Noodles
Curried Winter Squash Soup with Red Lentil, Coconut Milk + Clams
Damon Wise's Meatloaf
Deconstructed Nicoise Salad
Deviled Ribs
Double Broccoli Couscous
Drunken Spaghetti
Duck Confit
Ducketta
Dungeness Crab + Portobello Mushrooms
Edna Lewis' Oven Brisket
Egg Salad
Eggplant Spaghetti
Eggplant Spaghetti Frittata
Eggplant Tricolore
Falafel
Farfalle with Creamy Basil Pistou, Crab + Sweet Peas
Farfalle with Duck Confit, Mushrooms + Hazelnuts
Farfalle with Hazelnut Cream Sauce
Farinata Grilled Cheese
Farro with Chanterelles, Green Beans + Mascarpone
Faux Pho
Fettuccine Alfredo
Fettuccine with Chorizo + Almonds
Fettuccine with Tomatoes + Crispy Capers
Five-Spice Broccoli
Flash-Cooked Curried Salmon
Flash-Fried Finger-Lickin' Chicken
Foie Gras-Steamed Clams
French Onion Soup
Frenched Egg with Tortellini
Fresh Pasta Dough
Fusilli with Zucchini + Mint
Garlic Soup with Mussels + Clams
Gently Cooked Chicken Breasts with Garlic-Chili-Ginger Sauce
Giant Popover with Rosemary Mushrooms
Ginger + Cilantro Baked Tilapia
Ginger Fried Chicken
Ginger Fried Rice
Ginger Scallion Noodles
Glazed Carrot Soup
Gnocchi alla Parigina
Gnocchi Mac + Cheese
Goat Cheese and Chive Gnocchi
Green Bean + Seared Shrimp Salad with Spicy Curry Vinaigrette
Green Chile Mac + Cheese
Green Risotto Primavera
Green Tea Broth with Udon Noodles
Grilled Cheese Sandwiches with Artichoke-Basil Spread
Grilled Cheese with Shallots
Grilled Mussels
Grilled Peach + Shrimp Salad
Gruyere and Cider Fondue
Guinness + Onion Soup
Habanero Mac and Cheese
Halibut Spring Rolls with Pickled Onions
Hard-Shell Clams with Parsley Pesto
Hawaiian Oxtail Soup
Heirloom Beans + Seitan
Homemade "Kentucky Fried Chicken"
Honey Tequila-Marinated Pork Ribs
Hoy Lai Ped
Ina Garten's Oven-Fried Chicken
Irish Stout Fondue
Hawaiian Bread
Jalapeno Pretzel Chicken
Joe's Sloppy Joes
Kale Quinoa with Avocado Spread
Kale Salad
Kaya Toast
Kerala Fish Fried Rice
Korean Pancake
Korean-Style Steaks with Spicy Cilantro Sauce
Kuleto Rib-Eye
Lamb Pie
Lasagna
Lasagna All'arrabbiata
Lasagna Bolognese
Lasagna with Spicy Roasted Cauliflower
Leek + Potato Souffle
Lemon Bucatini
Lemon Mascarpone Spaghetti
Lemon Ricotta Spaghetti
Lentil + Coconut Soup
Lentil-Hazelnut Patties
Lentils + Lamb
Lima Beans with Clams
Linguine with Summer Succotash
Lobster Americaine
Lobster Risotto
Lomi Lomi Salmon in an Avocado Half
Lox Chowder
Mac + Cheese
Mac + Cheese Cupcakes
Mac + Cheese with Bacon + Caramelized Onions
Mac + Cheese with Kale + Shiitakes
Mac + Cheese with Leeks + Bacon Bread Crumbs
Mac + Cheese with Pancetta
Mac + Cheese with Soubise
Macaroni + Blue Cheese
Mahi-Mahi Poached in Soy Sauce
Maple Black Pepper Pork Chops
Maple Tofu
Mario Batali's Fresh Ham, Italian Style
Mascarpone-Stuffed Roast Chicken
Meatballs with Ricotta in Milk
Michelle Obama's Cauliflower Mac + Cheese
Miso-Marinated Black Cod
Moroccan Spiced Fettuccine
Moussaka
Murgh Makhani
Mushroom + Wild Rice Casserole
Mushroom Bourguignon
Mushroom Lasagne
Mushroom Mac + Cheese
Mushroom Marsala Pasta with Artichokes
Mushroom Popover Pie
Mushroom Pie
Mussels with Coconut Curry Sauce
Mussels with Saffron Wine Broth + Penne
Naked Tamales with Chile Cheese Filing
Naughty Roast Chicken
Okonomiyaki
Olive-Oil Poached Halibut
Olive-Oil Poached Shrimp + Soba Salad
Olympic Seoul Chicken
Orzo with Creamed Corn Sauce
Oven-Roasted Salmon with Asparagus + New Potatoes
Oyster Po'Boys
Oyster Spring Rolls
Oyster Tortelli
Palak Daal
Pan-Roasted Rib-Eye with Chocolate Balsamic Reduction
Pan-Seared Salmon with Avocado Remoulade
Pappardelle with Shrimp Polpettini + Brussels Sprouts
Pappardelle with Truffle Butter + Broccoli
Pappardelle with Zucchini Blossom Sauce
Paprika Roast Chicken
Parmesan Crab Risotto
Pasta a la Vodka
Pasta alla Fantasia
Pasta Carbonara
Pasta Fagioli
Pasta, Risotto Style
Pasta with Beans + Mussels
Pasta with Butternut Parmesan Sauce
Pasta with Chestnut Cream
Pasta with Clams
Pasta with Creamy Leek Pesto
Pasta with Foie Gras + Mushrooms
Pasta with Kale-Rapini Pesto
Pasta with Mint Pesto, Peas + Ricotta Salata
Pasta with Mushroom Pistou
Pasta with Parsnips + Bacon
Pasta with Pesto Cream Sauce
Pasta with Red Bean Sauce
Pasta with Roasted Cauliflower + Merguez
Pasta with Spicy Anchovy Sauce
Pasta with Spinach + Blue Cheese
Pastrami Cordon Bleu
Pear- + Sage-Stuffed Chicken with Hazelnut Crust
Pearl Couscous with Cherries + Arugula
Penne a la Ngocka
Pesto + Tomato Salad
Pesto Pasta with Potatoes + Green Beans
Pissaladiere
Poached Salmon with Saffron Sauce
Poblano Mac + Cheese
Poblano Spaghetti with Mussels + Corn
Porcini-Crusted Filet Mignon
Porcini Mushroom Soup
Pork Braised in Milk + Cream
Port + Paprika Chicken Bites
Portobello + Herbed Ricotta Sandwich
Portobello Pizzas
Portobello Pizzas II
Pot Liquor Couscous
Potato-Mushroom-Brussels Sprouts Rosti
Potato, Leek + Cabbage Soup
Potato Leek Soup
Potato Pierogi
Potato Taquitos
Potato-Onion Tart with Leeks + Brie
Prime Rib Roast
Prosciutto-Bean Salad
Pumpkin Mac + Cheese
Pumpkin Mac + Cheese II
Pumpkin Risotto
Pumpkin Tarte Tatin
Quesadillas
Quinoa Patties
Quinoa with Hazelnut Basil Pesto
Red Bean Chili
Red Beans + Brown Rice with Wine-Simmered Seitan
Red Pesto Ravioli
Rice Spaghetti + Peanut Sauce Meatballs
Rich Butternut Squash Soup
Ricotta + Edamame Sandwich
Ricotta-Battered Halibut
Rigatoni alla Caruso
Risotto with Green Pea Pesto + Roasted Tomatoes
Roast Chicken Buns
Roast Chicken Pasta
Roast Chicken with Fennel
Roasted Asparagus + Lentils
Roasted Bay Scallops with Brown Butter
Roasted Broccoli with Shrimp + Potatoes
Roasted Catfish
Roasted Chicken Thighs with Apples, Gin + Coriander Seeds
Roasted Corn + Crab Salad
Roasted Corn Risotto
Roasted Eggplant Pita Pockets
Roasted Garlic + Bacon Standing Beef Rib Roast
Roasted Halibut with Potatoes, Bay Leaves + Olives
Roasted Salmon with Pinot Noir Sauce
Roasted Tomato Soup
Roasted Vegetable Pasta with Raisin-Pistachio Pesto
Roasted Vegetable Quinoa
Rolled Chard with Tofu + Fermented Black Beans
Rosemary-Sage Burgers
Rye + Salmon Cakes
Saffron Risotto
Sake-Steamed Chicken
Sake-Steamed Sea Bass
Salmon + Bean Salad on Baby Bok Choy
Salmon Burgers
Salmon in Couscous Crust
Salmon in Saffron Mussel Sauce
Salmon Nicoise Salad
Salmon Roasted in Butter
Salmon with Lentils + Mustard Herb Butter
Salmon-Stuffed Poblanos
Salt-Baked Salmon with Roasted Tomato Aioli
Salt-Cooked Salmon
Salt-Roasted Pork Tenderloin with Rosemary + Fingerling Potatoes
Sausage + Grapes
Sausage-Spinach Ravioli with Creamy Pesto Sauce
Sausage-Stuffed Portobello Mushrooms
Sausage with Peppers + Onions
Sauteed Cod with Mint Pesto
Savory Onion Tart
Scallop Ceviche + Black Bean Corn Salsa
Scallop Gumbo
Scallops with Tomatillo Guacamole + Corn Salsa
Seared Ahi with Lemon Caper Sauce
Seared Salmon with Bacon-Molasses Vinaigrette
Seared Scallops with Coconut Israeli Couscous
Seared Steaks with Cheese Sauce + Roasted Onions
Seitan
Seitan Bourguignon
Semolina Gnocchi
Separated Yolk Carbonara
Sesame Brown Rice Spaghetti Salad
Sesame-Peanut Masala Eggplant with Pad See-Ew Noodles
Shallow Poached Salmon
Shiso Pesto Pasta
Short Ribs Braised in Hazelnut Ale with Maple-Rosemary Glaze
Shrimp + Rice Salad
Shrimp + Snap Pea Salad
Shrimp Mac + Cheese
Shrimp Salad
Shrimp Sliders
Skillet Mac + Cheese
Sliced Mushrooms with Fresh Mozzarella
Slow-Cooked Salmon
Slow-Roasted Clams with Spicy Tomato Sauce
Smoked Gouda Mac + Cheese
Smoked Tofu Carbonara
Smothered Pork Roast
Soba Noodle Salad with Peanut Sauce
Soft Pretzel Dogs
Sole-Wrapped Asparagus
Sole Meuniere
Southern-Style Mac + Cheese
Soy + Seitan Turkey Roulades
Soy Sauce Chicken
Spaghetti with Creamy Pea Sauce
Spaghetti with Fried Eggs
Spaghetti with Pinot Grigio + Seafood
Spaghetti with Roasted Brussels Sprouts
Spicy Brussels Sprouts + Kimchi Salad with Chicken
Spicy Butter-Steamed Bass
Spicy Chicken Peperonata
Spicy Cinnamon Baby Back Ribs with Maple Glaze
Spicy Drumsticks
Spicy Mac + Cheese, 2010 Edition
Spicy Salmon Rice Bowl
Spiedies
Spinach + Black Olive Lasagne
Spinach Cauliflower Soup
Spinach Coconut Soup
Spinach-Fennel Burrata Salad
Spinach Truffle Mac
Springy Shells
Squid Ink Pasta with Asparagus + Scallops
Steak Salad with Cilantro Pesto
Steamed Fish on Kale
Steamed Lentils with Roasted Broccoli + Goat Cheese
Steamed Tofu Ramekins
Stuffed Eggplant
Stuck Pot Rice with Yogurt + Mango
Stuffed Mushroom Sandwich with Avocado Spinach Spread
Stuffed Pattypan Squash
Stuffed Tomatoes
Super Vegetarian Chili
Sweet Potato + Peanut Soup with Lentils + Kale
Sweet Potato + Shrimp Bisque
Sweet Potato + Shrimp Fritters
Sweet Potato Gnocchi
Sweet Potato Pot Pies
Tabbouleh
Taglierini with Basil, Green Beans + Squid
Tandoori-Style Charred Salmon
Tea-Brined Roast Chicken
Thai Omelette
Thai Pork Chops
Thomas Keller's Macaroni Gratin
Three Cheese Fondue with Champagne
Thyme-Rubbed Pork Chops with Pesto
Timbale di San Giovannella
Tofu + Peas Braised in Curried Coconut Milk
Tofu + Radish Salad
Tofu + Sugar Snap Peas Chowder
Tofu with Spinach Sauce
Tomato-Almond Pesto
Tomato Carbonara
Tomato Tart
Tortellini with Truffled Kale + Balsamic Onions
Tortilla Lime Soup
Tri-Tip with Romesco Sauce
Truffled Broccoli Calzone
Truffled Chanterelle, Celery Root + Potato Gratin
Truffled Fusilli with Blue Cheese-Mushroom Gratin
Truffled Mac + Cheese
Truffled Pork Chops
Truffled Potato Ravioli
Tuna + Butter Bean Salad
Tuna in Mustard Seed Crust
Turkey Roulade a la Wellington
Udon Soup with Bacon Consomme
Veal Abruzzese
Vegan Alfredo
Vegan Mac and Cheeze
Vegetable Curry
Vegetable Polenta Lasagna
Vegetable Stock
Vegetarian Cassoulet
Venison-Shiitake Risotto
Vietnamese-Style Steak
Walnut-Crusted Catfish in Spicy Carrot-Mango Broth
Wasabi Salmon
West Indian Rice + Beans
White Bean Carbonara
White Bean Chili
White Bean Soup with Black Kale + Savoy Cabbage
White Mac and Cheese
Wild Mushroom Cakes
Wild Mushroom Lasagna with Smoked Mozzarella + Fresh Sage
Wild Mushroom Pasta with Gin-Cream Sauce
Wood-Planked Halibut
Yogurt Flatbreads with Mushrooms + Barley
Yucatan Fish with Crisp Garlic
Zucchini, Corn + Goat Cheese Clafouti
Zuni Cafe Ricotta Gnocchi

SIDES
Andouille Sausage + Cornbread Stuffing
Artichoke + Yukon Gold Gratin
Arugula Potato Salad
Asparagus Salad
Asparagus Salad w/ Red Onion + Parmesan
Autumn Greens Salad with Sunflower Seeds
Avocado Basil Dressing
Avocado Fries
Avocado Grapefruit Salad
Bacon + Caramelized Onion Puree
Bacon Chipotle Slather Sauce
Bacon-Wrapped Brussels Sprouts
Baked Artichoke Hearts
Baked Polenta Fries
Baked Saffron Rice
Beans + Greens
Best Baked Beans Ever
Black Bean Confetti Salad
Blue Cheese Apples
Blue Cheese Broiled Tomatoes
Bok Choy with Bacon
Braised Endive
Braised Green Cabbage
Braised Leeks with Bacon + Thyme
Broccoli + Burrata Salad
Broccoli Slaw
Brown Butter Creamed Winter Greens
Brown Butter Salsa Verde
Brussels Sprouts Salad with Mustard Vinaigrette
Buttermilk Biscuits with Green Onions
Cabbage + Lime Salad with Roasted Peanuts
Cabbage with Hot Sauce
Candied Bacon Green Salad
Caramelized Corn with Fresh Mint
Carrot Ginger Dressing
Carrot Souffle
Cauliflower "Couscous"
Cauliflower Gratin
Cauliflower "Spanish Rice"
Cauliflower Steaks
Chard Chips
Cheesy Potato Spoon Bread
Cheesy Tex-Mex Rice
Chestnut Stuffing
Chickpea Salad
Chopped Olive + Celery Salad with Burrata
Chopped Veggie Salad with Watermelon + Feta
Cider Gravy
Coconut Polenta
Collard Cobbler with Cornmeal Biscuits
Collard Greens with Bacon
Cornbread Panzanella
Cornmeal Crunch
Crab-Stuffed Avocados
Cream-Braised Brussels Sprouts
Creamed Spinach
Creamless Creamed Corn
Creamy Parmesan Dressing
Curried Chickpea + Carrot Salad
Custard Filled Cornbread
Dorie Greenspan's Cauliflower Gratin
Duck Fat Potatoes
Fake Baked Beans
Firecracker Cornbread
Focaccia
Fried Potatoes
Ginger Ale
Ginger-Cilantro Rice
Ginger Lime Dipping Sauce
Grated Carrot Salad with Avocado
Grated Carrots + Beets
Green Beans with Almond Pesto
Green Caesar Salad
Grilled Eggplant Caprese Stacks
Haricots Verts a la Provencale
Hashed Brussels Sprouts with Hazelnuts + Fried Capers
Herbed Oyster Stuffing
Honey Balsamic Bean Salad
Horseradish Potato Salad
Irish Soda Bread
Jalapeno Latkes
Jicama + Black Bean Salad
Kale + Arame Salad
Kale + Arugula Salad
Kale + Brussels Sprouts in Apple Cider Gravy
Kale + Olive Salad
Kale Slaw
Kale Slaw with Peanut Dressing
Kale Quinoa with Avocado Spread
Lemon Quinoa
Little Toasts with Smoked Mozzarella + Anchovies
Long Beans with Sweet Soy Sauce
Marinated Bok Choy Salad
Miso Butter Asparagus
Molasses Bourbon Sauce
Mongolian Barbecue Sauce
Mozzarella Olive Bread
Mushroom Bourbon Cream Sauce
Mushroom Hazelnut Stuffing
Olive-Stuffed Flatbread
Oyster Mushrooms with Cumin
Parmesan-Crusted Polenta
Parmesan Garlic Bread
Peach + Burrata Salad
Peanut Sauce
Pepper-Braised Broccolini with Arugula
Potato-Mushroom-Brussels Sprouts Rosti
Potato, Fennel + Pear Timbale
Potato Gratin with Porcini + Mascarpone
Potato Parmesan Bread
Ratatouille
Roasted Asparagus Bundles Wrapped in Prosciutto
Roasted Broccoli
Roasted Brussels Sprouts with Cranberry Brown Butter
Roasted Brussels Sprouts with Cranberry Pistachio Pesto
Roasted Cabbage
Roasted Carrots
Roasted Cipollini Onions with Sherry Vinegar
Roasted Corn Salad
Roasted Haricots Verts and Portobellos
Roasted Pepper + Maple Barbecue Sauce
Roasted Red Pepper + Mozzarella Salad
Roasted Tandoori Cauliflower
Rosemary + Carrot Scones
Ruby Port Cranberry Sauce
Salsa of the Year
Salt- and Sugar-Cured Asparagus, Poached in Butter
Sausage Spoonbread
Sauteed Brussels Sprouts with Onions + Lemon Zest
Savory Carrot Crostata
Semolina Gnocchi
Shaved Apple, Fennel + Celery Salad
Shaved Asparagus + Mint Salad
Smashed Sweet Potatoes with Maker's Mark + Chestnuts
Smoked Oyster Caesar Salad
South Carolina Mustard BBQ Sauce
Spaghetti Squash with Green Onions
Spiced Cabbage
Spicy Glazed Eggplant
Spicy Soffrito
Spinach with Raisins + Pine Nuts
Sriracha-Mint Dipping Sauce
Superfantastic Brussels Sprouts
Sweet + Sour Cucumber Salad
Sweet Potato Cornbread
Swiss Chard Gratin
Tempura Bok Choy
Texas Blackjack Sauce
Tian de Courgettes au Riz
Tofu Fries
Tomato Gravy
Tomato Salad with Coconut Milk Granita
Tomatoes + Ricotta in Arugula Pesto
Truffled Chanterelle, Celery Root + Potato Gratin
Two Bean Salad
Vanilla Sweet Potato Puree
Vegan Brown Gravy
Walnut Sauce
Watermelon + Avocado Salad
Watermelon Salsa
Wild Rice + Mushroom Stuffing
Zucchini with Ricotta, Mint + Basil
Zucchini with Toasted Almonds + Pecorino

DESSERTS
Almond Apple Bars
Almond Cake
Angel Food Cupcakes
Angel Pie with Key Lime Curd
Apple Butter Pie
Apple Cake in an Iron Skillet
Apple Custard Tart
Applesauce with Crunchy Meringue Cap
Apricot Almond Layer Cake
Apricot Crumble Pie
Apricot Tart
Apricot-Cherry Almond Cobbler
Bacon Chocolate Chip Cookies
Bailey's Chocolate Mousse
Bailey's Strawberries
Baked Peaches with Amaretti Stuffing
Banana Chocolate Chip Cookies
Banana Cream Pie
Banana Cream Tarts
Banana Pudding
Best Birthday Cake
Bittersweet Brownies with Cherries
Bittersweet Chocolate and Pear Cake
Black-and-White Banana Loaf
Black Bottom Cupcakes
Blackberry Pie
Blueberry Brown Butter Cookies
Blueberry Buttermilk Pie
Blueberry Crostata
Blueberry Mascarpone Tart
Blueberry Molasses Cake
Blueberry Pie
Brown Butter Gingersnaps
Brown Sugar + Chocolate Chip Pound Cake
Brown Sugar Apple Cheesecake
Brown Sugar Cookies
Bubbly Pear Cupcakes
Buttermilk Granita
Butterscotch-Bourbon Macadamia Nut Pie
Butterscotch Mascarpone Layer Cake
Caramel Oatmeal Brownies
Caramel Pumpkin Pie
Carrot Cupcakes with White Chocolate Cream Cheese Frosting
Carrot Oatmeal Cookies
Chai Chocolate Pots de Creme
Cherry + Chocolate Chunk Cupcakes
Cherry Brown Butter Bars
Chewy Chai Meringue Cookies
Chipster-Topped Brownies
Chocolate-Berry Slab Pie
Chocolate Bourbon Cake
Chocolate Chai Snickerdoodles
Chocolate Cherry Cupcakes
Chocolate Chile Bread Pudding
Chocolate Cinnamon Fudge
Chocolate Cinnamon Mousse with Cherries
Chocolate Chip Cookie Dough Truffles
Chocolate Covered Strawberry Footballs
Chocolate Cream Pie
Chocolate Madeleines with Toasted Almonds + Coffee
Chocolate Peanut Butter Cake
Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Munchies
Chocolate Walnut Caramel Cake
Chocolate Whipped Cream Frosting
Chocolate Whole Wheat Honey Cookies
Coca-Cola Cake
Cocoa Brownies
Coconut + Lime Macadamia Nut Cake
Coconut Banana Bread with Key Lime Glaze
Coconut Cookies
Coconut Passion Fruit Creme Caramel
Coconut Toffee Almond Crunch Cookies
Coffee Break Muffins
Cookies + Cream Mini Cheesecakes
Country Rhubarb Cake
Cranberry-Almond Ribbons
Cranberry-Almond-Caramel Tart
Cranberry Chocolate Tart
Cranberry Shortbread Cake
Creamiest Lime Cream Pie
Creamy Pineapple Pie with Brown Sugar Meringue
Creme Brulee Bars
Creme Brulee Cupcakes
Crostata della Nonna
Crystallized Ginger Cookies
Dark Chocolate Madeleines
Deep Dark Chocolate Cookies
Devil's Food White-Out Cake
Double Chocolate Layer Cake
Eggless Chocolate Bundt Cake
Espresso-Chocolate Shortbread Cookies
Fig + Pistachio Cookies
Fluff-Filled Chocolate Madeleines
Forbidden Rice Pudding with Blueberries
French Chocolate Macarons
Fresh Fig + Raspberry Tart
Fresh Strawberry Cupcakes
Gateau Basque
Gelato Cupcakes
Ginger-Jazzed Brownies
Ginger Green Tea Biscotti
Ginger Shortbread Bar Cookies
Gluten-Free Chocolate-Ginger Angel Food Cupcakes
Grape Cake
Green Tea Angel Food Cake
Green Tea White Chocolate Mascarpone Brownies
Halfway Cookies
Hazelnut Brown Butter Cake
Hazelnut Semifreddo
Healthy Cookies
Hearst Castle Shortbread Cookies
Honey-Pecan Pumpkin Pie
Honey Pistachio Pie
Honeyed Apple Peanut Butter Tart
Hummingbird Cake
Inside-Out German Chocolate Cupcakes
Irish Cream Brownies
Key Lime Cheesecake Pops
Key Lime Mascarpone "Cannoli"
Key Lime Meltaways
Key Lime Meringue Pie
Key Lime Pie
Key Lime Pie II
Key Lime Thumbprint Cookies
Lemon Buttermilk Cookies
Lemon Cream Tart
Lemon Curd-Filled Cupcakes
Lemon Ginger Muffins
Lemon Icebox Pie
Lemon Madeleines
Lemon Mascarpone Blondies
Lemon Mousse Brownies
Lemon Pudding Cakes
Lemon Raspberry Tart
Limoncello Tiramisu
Lychee Butter Cupcakes
Macaroon Cherry Tart
Magic Custard Cake
Maker's Mark Fudge
Mango Tres Leches Cake
Maple Hazelnut Pie
Margarita Cookies
Martini Popsicles
Mascarpone Brownies
Matcha Mochi Cake
Matcha Sugar Cookies
Meringue-Nut Layer Cake
Mexican Double Chocolate Chip Cookies
Mocha Rounds
Nutella Pound Cake
Nutmeg-Maple Cream Pie
Orange Cake with Pineapple Curd + Toasted Marshmallow Frosting
Pain d'Amande Cookies
Panettone Bread Pudding
Peach Cupcakes
Peach Longan Popsicles
Peach Sangria Madeleines
Peanut Butter Bacon Cookies
Peanut Butter Chip Cookies
Peanut Butter Chocolate Pie
Peanut Butter Cookies with Salted Caramel
Pear + Frangipane Pie
Pear-Banana Crumble
Pear Butterscotch Pie
Pear Creme Caramel
Pear Crisps with Vanilla Brown Butter
Persimmon Butterscotch Cookies
Pillow Cheesecake
Pistachio Cream Thumbprint Cookies
Pistachio Cupcakes
Pistachio Dark Chocolate Crisps
Plum + Peach Crisp
Plum Almond Tart
Plum Torte
Port- + Spice-Poached Pears with Granita
Pound of Chocolate Cake
Puff Pastry Peach Tart
Pumpkin Cannoli
Pumpkin Flan
Pumpkin Pie Fudge
Pumpkin Pound Cake
Pumpkin Pudding
Pumpkin Spice Bread with Maple Cheesecake Layer
Raspberry Buckle
Raspberry Cupcakes
Raspberry Yogurt Popsicles
Red Velvet Cake Variations
Red Velvet Half-Moon Cookies
Red Wine Chocolate Cake
Rice Pudding
Roasted Banana Bars
Roasted Strawberry Meringues
Root Beer Float Cupcakes
S'mores Bread Pudding
Salted Chocolate Pecan Pie
Sesame Chocolate Chip Cookies
Soft Chocolate + Raspberry Tart
Sour Cream Pumpkin Pie
Speculoos Streusel Brownies
Spiced Brownies
Spiced Sweet-Potato Cake with Brown Sugar Icing
Sticky Toffee Pudding
Strawberries + Coconut Cream
Strawberry Cream Cheese Breadlets
Strawberry Crumb Cake
Strawberry Jello
Strawberry Lemonade Bars
Strawberry-Rhubarb Crumble
Strawberry Tarte Tatin
Strawberry Upside-Downer
Strawberry White Chocolate Mousse
Strawberry Yogurt Pie
Sweet + Salty Brownie
Tangerine Curd
Tarte des Demoiselles Tatin
Thai Coffee Bread Pudding
Thick, Chewy Oatmeal Raisin Cookies
Toasted Coconut Cupcakes
Tres Leches Cake
Triple Chocolate Celebration Cake
Triple-Layer White Cake with Orange Curd Filling
Vanilla + Agave Nectar Cupcakes
Vanilla Bourbon Bread
Vegan Chocolate Avocado Cake
Vegan Coconut Pies
Vegan, Gluten-Free Brownies
Walnut Cake
Watermelon Limeade Popsicles
Whiskey Torte
White Chocolate Brownies
White Chocolate Irish Cream Marbled Loaf
World Peace Cookies