Remember in college (maybe even now in adulthood) when you would always have a big shaker of Parmesan in your fridge that never seemed to go bad? We have the perfect replacement that you’ll be shaking on everything. And it’s made from only three simple ingredients. For a slightly different flavor, you can use salted roasted nuts—just reduce the amount of salt you add afterward.
Author: chefalice
Years ago, when I manned the counter at a little French café and grocer, I got to make pissaladière all the time. I loved it when the job was assigned to me, as I’d get to hover over the stove top behind the counter, smelling the onions as they caramelized. This classic French tart is so simple and delicious. The onions completely carry it, and the bits of anchovy and oil-cured olives act as little salty oases in a sea of sweetness. I always make pizza crust at home, but this is one of those rare instances when I think…
This is one of my favorite ways to cook zucchini. It all melts into itself and becomes almost spreadable. This topping is also fantastic on pasta (of course).
This sweet ’n’ sticky chicken favorite is a glammed-up version of chicken nuggets. Instead of dipping the bite-size pieces in a pool of ketchup with your fingers, all you need is a fork with all the sauce in this dish.
Southern cooking is some of the best cooking around, which is why this Mississippi Chicken is a must-try. Mississippi Chicken and roast recipes are special because they include pepperoncini, giving them a spicy kick.
Some associate tapioca pudding with bland flavor and unappealing texture. This version is rich and creamy with a pleasing textural contrast from the tapioca pearls.
There is no point pretending that brownies are a nutritional powerhouse. They’re not. But using fruit helps reduce the amount of refined sugar. And let’s face it, we all want a treat from time to time.
Tuiles are easy to make, but the art lies in timing the bake and shaping them properly. Serve with yogurt and fruit, or use to decorate desserts such as mousses and sorbets.
Like any cheesecake, this is high in fat, but the avocados contribute a significant amount of omega-3 fats, which help keep the heart healthy.
Because eggs are omitted from this recipe, this modern take on semifreddo has a firm texture—this also means that it keeps for much longer in the freezer.