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For holidays, good days, and days that can be made better with a little cake, this upside-down apple cake starts with a few key steps and emerges f...
Even in summer, the season of grilling, I still love using my broiler for its versatility. In this recipe I use spices, technique, and a few common...
Created in 1753 in Hesse, Germany (where I often spent summers growing up), the name of these heavily spiced and delightfully chewy cookies literal...
Pineapple is one of my favorite fruits but sadly not cooked often enough. To me the key is to pick a great ripe pineapple or just leave it for up t...
For some strange reason cabbage is mainly only used in salads or braised thinly cut. I love cutting large wedges and roasting them as a side dish o...
Our spiced chocolate chips make a great drinking chocolate (they are designed to melt smoothly). I have an extensive home bar and spent some time e...
I love adding a touch of sweetness to Brussels sprouts and the Reims spice is perfect just for that since it contains clove, cardamom, and cinnamon...
Here's a drink that many people claim to have come up with. I first came across it at The Buena Vista Cafe in San Francisco, which is famous for it...
Chris' longtime passion for chocolate is present in every creation he makes at his shop. In this recipe, he pairs the gingerbread-like flavors of t...
I love eating puff pastry almost as much as I dislike making it. I mentioned this to a customer and she shared a recipe with me from an old book b...
My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and t...
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