Because chocolate fondue never goes out of style. . .
cream
Caramel Crème Brûlée
Grab your kitchen torches, for this totally do-able summer custard! Inspired by a restaurant dessert and his favorite sea salt caramel gelato, Chris Prosperi created a beautiful caramel crème brûlée with a sea salt sugar “crust” on top.
Caramelized Fried Corn
Bless Sandra Lee for this recipe. Corn, butter, cream, and sugar… need we say more. This is a great side dish with just about anything. We found it on FoodNetwork.com. Your guests will go wild.
Halibut with a Dreamy Beurre Blanc Sauce
In one bite we were offering ohs and ahs as we took our first bites of Halibut Beurre Blanc, prepared for us by Chris Prosperi from Nina Planck’s The Real Food Cookbook. While it sounds fancy because of the French reference, it’s a simple butter and white wine sauce that would make any piece of […]
Venetian Chicken Casserole with Porcini Mushrooms and Fontina
Betty Rosbottom is masterful in the casserole department, elevating this one-pot dish to something worthy of any company you’re serving. Her recipes are both elegant and comforting, not an easy combination to achieve. We especially love Betty’s Venetian Chicken thanks to a blend of dried porcini powder, sherry, curry, prosciutto and Italian fontina cheese.
