facebook share image   twitter share image   pinterest share image   E-Mail share image

Brown Rice and Barley

Author: Lillian Chou

Roasted Garlic Soufflé

Author: Paul Grimes

Citrus Pound Cake

Author: Ruth Cousineau

Sweet Rice Flour and Coconut Cake

Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

Author: Rachel Laudan

Tarragon Crab Salad

The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.

Author: Shelley Wiseman

Sauteed Mushrooms

These mushrooms make a wonderful side dish for just about anything.

Coffee and Mocha Buttercreams

This is called a meringue buttercream because its foundation is egg whites, not the more traditional yolks. That makes it very light, satiny, and easy to spread-a plus if you're making a many-layered cake...

Author: Ruth Cousineau

Coconut Oatmeal Lace Cookies

Author: Shelley Wiseman