Today I’m flipping the script and instead of teaching my friends, I’m the one being taught! My culinary producer, Olivia, is showing me how to make Baked Alaska, a sweet treat with layers of ice cream, cake and meringue that’s lit on fire!
I never thought I’d say this, but I am now and forever a Brussels Sprouts…
This kale salad celebrates the best of what late fall has to offer, with crunchy, bitter kale, sweet, juicy oranges, tangy goat cheese, and bursts of tart pomegranate seeds.
The ginger adds pungent sweetness and a hint of spice, while the grapefruit is juicy and a little bitter, almost like the citrus cousin to a cranberry. This sauce is delicious alongside every item on my menu; trust me, I’ve sampled them all!
Salty, tangy feta gets covered in honey, fresh thyme, and fruity, mildly spiced Calabrian chilies before it’s baked until bubbling and slightly golden.
Nothing is more mouthwatering on your Thanksgiving table than a giant scoop of mashed potatoes so packed with cheese that they stretch and pull like a pot of cheese fondue!
This dish has all the wow factor and hearty flavor of a traditional Wellington but…
The pomegranate juice and balsamic vinegar really replicate the fruity, acidity of red wine, and the star anise, cinnamon, and orange flavors are a match made in heaven.
I know this recipe title is making a pretty serious Thanksgiving claim, but so far,…
Apple tarte tatin is a classic and beloved French tart, somewhat famous for the fact that it only contains 4 ingredients: apples, sugar, butter, and puff pastry.