Sometimes you just need a warm cookie. Yesterday was one of those days.
Looking through my Cooking Light cookbook, I found a recipe with all the ingredients already on hand. This recipe does require an hour or two of down-time, so be prepared…
Desserts
Sweet Almond Milk Couscous
Not every couscous recipe has to be served with dinner. Seffa, a couscous sweetened with cinnamon, sugar, and rosewater, is one of the more common couscous-based desserts. This recipe …
Lemon Yogurt Cake
Unlike most of her recipes, Ina Garten jokes, this one does not start with a pound of butter. And yet, her lemon yogurt cake is no worse for the wear. In fact, I’ve made this recipe countless times without ever growing tired of it. And because it’s so good and so easy to make, it’s become my recipe of choice for pot-lucks and parties.
Over time, I have made my own small changes…
Bananas Foster Soufflé
Bananas Foster is a New Orleans original.
The dish was originally created in 1951, by Chef Paul Blangé of Brennan’s Restaurant. Owen Edward Brennan, the owner, had challenged his chef to create a dish that would highlight bananas. At the time, New Orleans was the principal port of entry for Latin America’s banana crop. The recipe also served as the feature article for Holiday Magazine, which had asked Brennan for a recipe to accompany an article about the restaurant.
Bananas Foster is named for Richard Foster, who …
White Chocolate Soufflé with Pistachios and Raspberry Purée
To create the perfect soufflé, it helps to understand the science behind it.
Egg whites are made entirely of protein, while egg yolks contain a mixture of both protein and fat. When you beat egg whites, you are mixing air into the mixture, and the protein from the egg whites forms a skin around the air bubbles. As the soufflé bakes, the heat causes the air captured in the egg whites to expand, creating the puff. When the soufflé comes out of the oven and begins to cool, the air contracts and the soufflé begins to deflate.
Simply put, the rise and fall of your soufflé comes down to the egg whites.
With this in mind,…