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Butterscotch Brownies
by Laura Donnelly
This is a perfect bake-ahead dessert for summertime entertaining. These freeze very well, too. Serve with peach sorbet and fresh fruit....READ MORE
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Rosemary and Fresh Pea Rice Salad
by Laura Donnelly
This rice salad is best if you have not refrigerated your leftover rice. (It is perfectly okay to leave rice out on the counter for one or two days after...READ MORE
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Cherry Chicken Salad
by Laura Donnelly
This is one of my favorite recipes for a light summer lunch or supper. It makes good use of the fresh cherries available this time of year....READ MORE
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Eggplant Parmesan
by Laura Donnelly
This eggplant parmesan recipe is very simple, healthy, and economical! The trick is to slice the eggplant as thin as you can and use a light hand with the sauce...READ MORE
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Make-Ahead Party Recipes
by Laura Donnelly
Why are people reluctant to entertain, to have parties? Too much work? Nerve-wracking? You're too busy slaving away in the kitchen as your guests aimlessly chitchat and make their own...READ MORE
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Vietnamese Duck Breast
by Laura Donnelly
My friends always ask for this recipe, and it is so simple. It can also be done with a whole duck, cut in half. Serve with some grilled apple slices...READ MORE
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Korean Style Grilled Beef
by Laura Donnelly
In Korea, this recipe is served in iceberg lettuce leaves with grilled scallions and kimchi, a spicy garlicky cabbage pickle....READ MORE
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Salmon with Dill Chimichurri
by Laura Donnelly
Grilled salmon is so good and so good for you. Try doctoring it up with salsas (think mango), aioli, or this awesome chimichurri. Grill some asparagus on the side....READ MORE
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Barbecue Basics
by Laura Donnelly
I don't know a lot about barbecue, but I know what I like. Some people believe you have to be Southern, or from Kansas City, or even that you have...READ MORE
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Strawberry Shortcakes
by Laura Donnelly
Makes about eight shortcakes, depending on thickness. I use a two-inch biscuit cutter and like them to be about 2 inches tall when baked....READ MORE
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Vacherin
by Laura Donnelly
This fabulous dessert goes by different names. In England it's crumbled up and known as Eton Mess. To the French, it is called Vacherin. Do not make this on a...READ MORE
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Summer Pudding
by Laura Donnelly
This is a great old-fashioned dessert you don't see very often anymore. It couldn't be simpler for a summer supper. You can be naughty and serve it with whipped cream!...READ MORE
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COMMENTS (1)
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Miniature Strawberry-Orange Muffins
by Laura Donnelly
It is best to use fresh strawberries for this recipe. Frozen berries get a little too soggy in the muffin batter. Feel free to play around with the spice mixtures;...READ MORE
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Berries from Heaven
by Laura Donnelly
My favorite fruit is the strawberry. If some strange and cruel fate were to force me to choose one fruit for the rest of time, it would be this. Found...READ MORE
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COMMENTS (1)
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Mustard Glazed Spring Carrots
by Laura Donnelly
Carrots are too much work for me to grow but I do love them. The trick is to add lots of sand to the soil so they can grow downward...READ MORE
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Garden Fricasée
by Laura Donnelly
We can't grow everything. But you can be sure that your local farmer's market will have a wonderful variety of these fresh spring vegetables. I like to sprinkle a generous...READ MORE
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Good Things from the Garden
by Laura Donnelly
Anyone who loves to cook should have a potager, or kitchen garden. If you've got a spot of sun and a patch of ground, you can grow a little garden...READ MORE
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Rice Krispie Crackers
by Laura Donnelly
This is an old-fashioned recipe reminiscent of Southern cheese straws. I can't claim they are low in fat, but they are a delicious and easy nibble for your next party....READ MORE
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