346 recipes
Shallot sandwich butter blends softened unsalted butter with finely chopped shallots into a savory, spreadable compound butter for tea sandwiches and steaks. Two ingredients, five minutes flat.
Shrimp butter spread made with finely chopped shrimp blended into unsalted butter. A rich, savory compound butter for sandwiches, toast, and seafood dishes.
Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.
A perfect dessert in summer and everyone loves it.
Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using.
Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.
This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.
Toasted nut cookies with hazelnuts and pecans made in a food processor. Ultra-thin, crispy lace cookies that bake in just 3 to 4 minutes. A quick ice cream accompaniment.
Turkey saltimbocca with prosciutto, Muenster cheese, and fresh sage, pan-seared in butter. A quick Italian-inspired cutlet dish ready in under 5 minutes.
Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.