Author Archives: dianegreen50

Four 1/2-inch-thick slices of peasant bread, halved diagonally 5 tablespoons extra-virgin olive oil 1 1/2 pounds white mushrooms 2 tablespoons unsalted butter 2 medium shallots, finely chopped 1 large garlic clove, minced 1 teaspoon chopped thyme 3 tablespoons water Salt … Continue reading →

Ingredients Crumb Topping 1 cup all-purpose flour  ⅔ cup granulated sugar  ¼ teaspoon kosher salt  ½ cup cold butter, cubed  Cake ½ cup chopped crystallized ginger 1 ½ teaspoons baking powder  ½ teaspoon kosher salt  ½ teaspoon ground cinnamon  ¼ teaspoon baking soda  2 cups plus ½ Tbsp. all-purpose flour, divided, plus more for skillet  ¾ cup butter, softened  ½ cup granulated sugar  ½ cup packed … Continue reading →

PREP TIME5 mins COOK TIME10 mins TOTAL TIME15 mins 8 servings Ingredients For the dipping fondue chocolate: 1 cup (8 ounces) heavy cream Pinch salt 12 ounces milk or dark chocolate (chips or roughly chopped bar) For dipping: Strawberries Banana pieces cut into 1-inch chunks Dried apricots Apple slices Candied … Continue reading →

The annual Passover abstention from flour need not be so abstemious, as François Payard demonstrates in this recipe for chewy, gooey chocolate-walnut cookies. Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties, François Payard’s Flourless Chocolate-Walnut … Continue reading →

passed down from my Grandma Sarah and Aunt Bella For approximately 1 pound peeled raw horseradish, use approximately 2-3 small peeled fresh beets 1/4 cup cider vinegar, 1 tsp salt, 1 tsp sugar, water to taste Step 1 shred radish … Continue reading →