Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!
This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!
This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
This Pot Roast with Caramelized Onions and Roasted Carrots recipe contains short ribs, canola oil, extra-virgin olive oil, carrots, canola oil and more.
Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans.
