Every home cook should have a killer Lemon Meringue Pie recipe to pull out for bake sales, birthdays, summer brunches, pot lucks, bridal and baby showers. . .you get the idea.
If you are looking for a dessert that will garner umms, ahhhs, and more yums than you can imagine, this peach crisp is your ticket! Robyn Stone’s recipe calls for less butter and sugar than traditional recipes, leaving you with the heady taste of peaches instead of sugar. If peaches are not in season, you can substitute another in-season fruit such as apples, pears, blueberries, or blackberries.
This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
This might be the most fun grilled cheese we’ve ever featured on The Food Schmooze®. It’s certainly outrageous, but we wouldn’t say no to one of these towers if it showed up at the office. It’s always someone’s birthday. . .