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This creamy, eggless custard is the creation of Jennifer Dugan, executive pastry chef at the Wine Spectator Greystone Restaurant at Napa’s Culinary Institute of America.
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This savory egg-and-bread pudding, laden with colorful spring vegetables, can be prepared in advance for an elegant one-dish meal.
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Asian is easy in this healthier version of the Chinese favorite.
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Reminiscent of enchiladas, these eggs get their kick from chipotle chilies canned with a spicy adobo sauce.
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In Morocco, mint and couscous are bon amis. And in my house, mint and cherries, especially tart cherries (also called pie cherries), are a favorite combination.
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Vanilla is the fruit of a jungle orchid, and that’s the exotic flower you taste in this spicy, fruity chicken glaze, enlivened with tropical fruit.
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Grape tomatoes are sweeter than cherry tomatoes, and they’re easier to eat in a single bite. They’ve become the darling of crudités platters and the poster veggie for healthy snacks.
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Chunky sauces need nooks in which to nestle. Farfalle—pasta that’s pinched in the center, like tiny bow ties—is just right for trapping bits of olive tapenade and crumbled feta that are the beginning and end of this simple sauce.
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Premade red tomato salsa is the base for this simple broth, with green tomatillo salsa added for tartness and color.