Recipe V2
Classic Coq au Vin
Does anything this simple, taste so good and always impress so much? I don’t think so. This is the go-to dish any night of the week. Red or white wine...
Classic Cream Cheese Rugulah Dough
This one is a variation on a dough you see in many Jewish cookbooks. It makes a slightly soft with a shortbread taste and texture. It is delicate and easy...
Classic Dark Chocolate Layer Cake
Chocolate is more than cake. It is health food: chocolate makes for great chemical changes in brain and body and as a mood-picker-upper, it is no less than a tonic....
Classic Deli Marble Cake
This is moist, buttery, and a little less dense than a traditional pound cake but richer than a quick bread. Sliced in big hunks, this is just what you'd expect...
Classic Devilled Eggs
Double or up the recipe as you need. This is wonderful for Passover, Easter, brunches or wedding day luncheons. A Fiestaware egg dish is perfect for this.
Classic Dijon Garlic Vinaigrette
A nice French tang in a classic vinaigrette. I crush the garlic with a mortar and pestle and use the mortar (bowl) as the vinaigrette bowl. Another neat way to...
Classic Farm House Baked Apples
Sometimes pure and simple is best. Nothing beats the fragrance of these slow baked apples unless it is the taste of them, replete with cinnamon, honey and a kiss of...
Classic Flakey Scones for Strawberry Cream
The hefty quantity of butter in these wonders to make these scones flaky and rich. You can substitute sour milk or loose, plain yogurt for these scones and they will...
Classic French Butter Croissants
Who doesn’t love croissants? Flakey, buttery, golden, crescents that are synonymous with French pastry. At hotel school, we were careful to distinguish ‘croissants de boulangere’ and ‘croissants de patissiere” ....
Classic French Madeleines
Mad About Madeleines, A Little History About a Little Cake *
Where Love, as well as Content Meets Form......
Read a Madeleine Love Story..as well as make the classic recipe
These are...