Orange slices, segment, and pulpy pieces can brighten just about any recipe, from savory sauces to desserts.
Wasabi gives a lively bite to this colorful salad. Either snow pea or sunflower sprouts (both available at well-stocked supermarkets) are equally good in this. ...read more
Because citrus and lots of greens are at their peak right now, winter salads such as this one provide a bright, early taste of spring. You can glaze the almonds, prep the oranges and make the dressing a day ahead. ...read more
The most beloved white wine of Friuli-Venezia Giulia is Tocai Friulano (not to be confused with the Hungarian Tokay, made from a completely different grape). The aroma of Tocai is often herbal, sometimes nutty, with a whisper of fresh peaches. When using it as a poaching liquid ...read more
Eric Tuckers pastry chef, Amy Pearce, created this favorite cannoli with a peanut butter filling—and it is a restaurant hit, one that often stands in for the cannoli with a white chocolate filling. Making the cannoli shells requires some practice, so you may break a few in the ...read more
Here's a Florida remake of a classic spinach salad. Blood oranges look like juice oranges only smaller. Many have darkish red patches on the outside. If blood oranges are unavailable, this salad can be prepared with regular oranges. For best results, use fresh baby spinach ...read more
For these croutons, firm polenta is brushed with mustard then coated with bread crumbs and sauteed until golden brown. They can be placed on the salad in strips or cut into cubes. Polenta croutons are crispier when warm, so have the salad ready for dressing before you saute them. ...read more