Chocolate Glaze
Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
Granola
As if Alex and I weren’t lucky enough to win a trip to Napa Valley for a two-day grilling class on the stunning COPIA campus in August, we also got to meet Elise of Simply Recipes fame. Not only is she as warm, kind and knowledgeable as she comes off on her site, she’s one
Chicken with mint chutney
Serves 4 Author Notes In India we make mint chutney to go with many veggie starters since mint has cooling effect on body and most Indian dishes are hot and spicy. I happened to have some leftover chutney after a gathering and Froze it for a later day. I was cooking chicken one evening and
Smoothie Jellies With Ice Cream
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Toasty Roasted Chickpeas, Cajun Style
Photo by James Ransom Makes 1 1/2 cups Author Notes This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor! —anotherfoodieblogger Test Kitchen Notes WHO: Anotherfoodieblogger is a self-professed
Sesame Chicken With Soy Dip
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Gooey Cinnamon Cake
Who was more thrilled than I to find that Deb thanked me in The Smitten Kitchen Cookbook for lugging a big sack of French cocoa powder to New York City for her? But just after I read that in the acknowledgements, my head started reeling, thinking that others would start asking me to bring them
Tomatoes Stuffed With Fruity Dhal
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Simple Sicilian-Style Grilled Steak
Photo by Bobbi Lin Serves 4 Author Notes When I think of the Silician sauce salmoriglio, I typically think grilled fish. But it’s pungent and flavorful enough to stand up to red meat, and it makes a great, quick marinade—perfect for when you haven’t planned ahead or just want a good steak fast. For steak
Coconut Milk Fudge (Topra Pak)
Photo by David Loftus Prep time 10 minutes Cook time 10 minutes Makes 25 to 30 little fudges Author Notes This is a fairly ancient Gujarati sweet, traditionally made using fresh coconut and milk that has been reduced for hours. As coconut trees don’t readily grow where I live now, and there’s no need to