Miscellaneous

I get tell you about my most favorite thing ever! ALL THE CHEESE. Wait. Let’s hope that “all the” phrases are phased out in 2015, right? Actually, they[...]

1 small head cauliflower , cored, cut into 1-inch florets (about 1 pound) 2 1/2 tablespoons olive oil , divided 1 tablespoon truffle oil 1 refrigerated pie[...]

1 small head cauliflower , cored, cut into 1-inch florets (about 1 pound) 2 1/2 tablespoons olive oil , divided 1 tablespoon truffle oil 1 refrigerated pie[...]

I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one[...]

If you didn’t have a nonna to do so when you were a wee lucky thing, it’s more than likely that Marcella Hazan was the person who introduced you to the concept[...]

Tweet #pin-wrapper > a {background-image:none !important;} I've made this tart for close to for 50 years and while I've tried others - including my beloved[...]

I've made this tart for close to for 50 years and while I've tried others - including my beloved Julia's quiche Lorraine - this one always calls me home. It's[...]

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I've had the recipe for this savory tart for several years[...]

From the kitchen of One Perfect Bite... I've had the recipe for this savory tart for several years now, but, for one reason or another, never got around to[...]

From the kitchen of One Perfect Bite... I first featured this recipe in 2009 and I thought it was time to share it with those of you who did not follow us back[...]

For the dough Preheat oven to 160* C (320* F) Fan. Beat the flour, gruyere and chilled butter in a mixer for 2-3 minutes using the whisk attachment. The[...]

Among frozen summer desserts, granitas are a hard sell, not matter how you rename them. A coarse, grainy sorbet, they’re the shaved ice of the Italian food[...]

American breakfasts are predominantly sweet: yogurts with fruit sauces and overnight oats with more fruit sauces and lattes with caramel syrup and whipped[...]

From the kitchen of One Perfect Bite... I've been experimenting with serving size today. I'm having a buffet luncheon this month, but I have more people coming[...]

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... For all the cooking I've done, this was the first summer[...]

From the kitchen of One Perfect Bite... For all the cooking I've done, this was the first summer I've ever made a tomato cobbler. I'm not sure why. I love[...]