- "Desperate Days" PancakesMelt butter and set aside to cool. Heat griddle on medium heat until hot. In a large mixing bowl, whisk together eggs, yogurt, vanilla and butter.
- Baked Eggplant Parmigiana - Adapted from - Taste of Italia Dec '10
- Berries with Fresh Mascarpone CreamIn a medium bowl, beat mascarpone until smooth. Add heavy cream and blend. Add sugar and lemon zest and blend until smooth and creamy. Dollop onto fresh berries and serve.
- Caprese Salad with Peaches
- Claudia Fleming's Peach Tartes Tatin
- Crabmeat FrittataPreheat oven to 375F. In an oven-proof saute pan (10") saute shallot and red pepper until tender, but not browned, about 3 minutes. In a separate bowl, break eggs and whisk. Add crabmeat, salt, pepper, cayenne, Old Bay, cheese and herbs. Whisk all together until fully combined.
- Fresh Peach Jam
- Gluten Free Cranberry-Ginger-Spice Biscotti - courtesy of Nancy Baggett
- Goat Cheese Fudge from Maggidans
- Got Lunch? The Turkey Club Lettuce Wrap with Basil and Avocado
- Grilled Balsamic Chicken
- Grilled Chicken with Marinated Goat Cheese and Grilled Peaches
- Halibut With Tomatoes, Capers, and ThymePreheat oven to 400F. In a 10" oven-proof saute pan heat oil over medium high heat until hot but not smoking. Add halibut filet, skin side down and sliced shallots. Sear for about 3 minutes and brown the shallots. Add thyme, lemon juice and wine and capers. Turn halibut and sear on other side, 3 minutes. Add chopped tomato and place pan in oven.
- Let it Snow on November 7 - Dinner Tonight: Pollo Alla Potentina - My Version
- Maple, Bacon and Brown Sugar Scones
- My Classic - Blueberry-Peach Pie
- My New Turkey Chili
- Orange-Apricot Scones RecipeAdapted from Jocelyn's Orange-Currant Scones in Morning Food by Margaret S. Fox. Preheat oven to 425F. In a small bowl, work orange zest into sugar with your fingers, releasing the oils. In a large bowl, whisk together the flour, baking powder and salt. Add in the sugar mixture and blend.
- Peach and Ginger Quick Bread
- Peaches with Rosemary-Mascarpone Whipped Cream
- Quick Marinara SauceIn a large saute pan, heat olive oil over medium heat. Add garlic and cook 1 minute until translucent - do not allow to brown. Add tomatoes, sugar, 1 tsp salt 1/2 tsp pepper (or to taste) and stir.
- Quick Summer Squash SauteIn a large saute pan on medium heat, heat olive oil. Add zucchini, yellow squash and onions. Cover and saute 4 minutes. Add garlic, orange zest, thyme, salt, pepper and wine. Cover and saute 10 minutes, turning frequently or until the squash and onions are cooked through and the sauce is fragrant. Serve immediately.
- Raspberry Nutmeg Muffins
- Raspberry-Cherry Pie, Mom and InaThis recipe gives me occasion to rave about two of my very favorite cooks and bakers of all time - my Mom and Ina Garten. I could, and will go on about the influence of my Mom on my life in the kitchen as this blog continues
- Raspberry-Lemon Scones
- Strawberry Lemonade Cupcakes - from Billy's Bakery, NYC
- Summer Solstice on Steroids; Seared Sea Scallops and on becoming the Vicious Deadheader
- Sweet Potato Rolls
- The Pear and Ginger Cake
- The Spiced-Peach and Almond Scone
- Wild Rice With Dried Cherries, Orange and Pecans