these black bean, zucchini and tomato quesadillas are wonderful. alex's mom made these for us a couple months back and we fell in love.
the recipe was actually from weight watchers - the point system thing.
i was surprised at how good it was given it was a "diet" recipe. Read More
when i saw the great one make these, i knew they would go into the "need to make this" line up and probably go straight to the top. cheese straws with puff pastry...oh so good. (sorry no pictures...yet) Read More
i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better.
the combination of the sour cream and the mayo make for a wonderfully creamy but not too heavy filling and the crisp baked cheese on top with the paprika is smoky and lovely. the best part is you can reheat it the next day and it is just as good. Read More
how can you go wrong with potatoes and a garlicy lemon aioli? simply
put - you can't. i make this for an appetizer and sometimes alex and i
even have it for dinner with a green salad. they are addictive beyond
your wildest imagination!
this hummus is garlicy, smoky and bright. the cumin and paprika play together very well, the garlic is prominent - but not overpowering. the lemon - as usual - brightens it up beatifully. the texture was creamy but not baby food. i definately recommend drizzling the top with a bit of the extra virgin olive oil. Read More
these vegetable gyoza take some time to assemble - but this recipe makes a lot (about 40) and we froze the majority so they are ready to make when we want more.
the flavor was great - but i think i got tired near the end because i should have steamed them longer - some were a little chewy. but all in all - they were excellent and worth the labor. Read More
this broiche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definately add an egg wash to the tops before baking to crisp up the exteriror a bit more and i would take the time to make the lemon curd. might as well do it right! Read More
i wasn't sure that to think of monkey bread - honestly i had never of
it before and because there were no photographs with the recipe i
wasn't sure what to expect. it is one of my favorite things i have ever
made! i have since seen other monkey bread recipes that use pre-made
dough - don't do this! spend the time to make this dough. it is buttery
and perfect. i don't think i even need to address rolling the dough in
cinnamon, sugar and butter as that is never a bad thing and the simple
glaze is the perfect "frosting" for the bread. it is amazing - you need
to make this monkey bread. Read More
when i went to check on my parmesan pull-aparts halfway through the baking time- i opened the oven door a crack and was nearly knocked over by the incredible smell. i wish there was a way to make a scratch-n-sniff sticker to put on this recipe. the yeast and the parmesan - oh dear - it was incredible.
the results were equally as divine. the smell was amazing - the texture was perfect - and the thin layer of crust was perfect. Read More
i am a bit at a loss for words to describe these little chubby soft
pretzels. amazing ... wonderful ... perfect ...heavenly ... they all
kind of work but don't quite encompass how completely ridiculous these
little guys are. yea they take some time and love but my god are they
astonishing! the outside gets crispy and brown and the inside is
perfectly chewy. i will never be able to eat another ball park pretzel
again. these are in a whole other league. Read More
i LOVE these banana sour cream pancakes. we have them for breakfast, lunch and dinner. even alex, who isn't a big pancake person, loves them. Read More
these pancakes are so light and fluffy they almost don't seem like
pancakes. the mascarpone provides the soft texture that makes these
pancakes different than any other. i add lemon zest to the batter which
i find enhances the berries. the original recipe says to add copped
berries to the pancakes halfway through the cooking - but i found that
it didn't work very well - the berries overwhelmed the texture. i find
them to be best served with a berry syrup (i use blueberry) and then
sprinkled with some lovely fresh berries (i use raspberries or
blackberries). Read More
these blackberry peach muffins remind me of those at the coffee shop
but better. the muffin is moist, thanks to the milk and sour cream. the
crumb topping gives the muffin the texture it needs. the lemon zest
brightens up the fruit. all in all - this is one excellent muffin.
blackberry and peach is definitely my new favorite fruit combination. Read More
these buttermilk raspberry muffins are moist and full of fruit. the
orange zest brings the raspberry flavor to life. you could easily
substitute blueberries, blackberries or strawberries - or better yet -
use all of the berries for a mixed berry muffin! Read More
these muffins are spring in a muffin cup! i increased the amount of lemon zest and the intensity was perfect. the tiny little specks of blue from the poppy seeds and the vivid yellow flecks of lemon zest are too much to handle - so pretty. These lemon poppy seed muffins are incredibly moist and the lemon glaze is the right amount of sweetness to top them off. Read More
if you have read picky cook for any amount of time you will know my
love of lemon. i know it may seem like a lot of zest in this recipe but
trust me - it is perfect. the lemon flavor is strong but not over
powering. the poppy seeds are like little surprising pops in your
mouth. the pancakes are moist and thick - just the way i like them. i
served these lemon poppy seed pancakes with macerated berries (any mix
of berries would work). just add a bit of sugar to the berries and let
them sit at room temp while you make the pancakes. Read More
i first saw this recipe over at smitten kitchen. i was at first taken aback by the fresh cranberries and figured i would use dried - but at the grocery store i decided to take Deb's advice and use the fresh. i am so glad i did! this was my first baking experience with fresh cranberry and it did not disappoint. as a matter of fact - the fresh cranberries MADE these scones. Read More
these buttermilk pancakes are a staple for weekend mornings in our
house. the recipe is even better if you make them on a well seasoned
cast iron griddle. Read More
alex loves pears - he feels about pears the way i do about pumpkin. so when i saw this recipe i knew it had to be made. it needed a few tweaks, but they are excellent. Read More
this a hearty breakfast on a cold winter morning. it is a staple around our house for football sunday. it keeps will in the fridge and heats well in the microwave. Read More
this pumpkin muffin recipe is one of those staples - a must have for
every baker. it is quick and easy and i would bet you always have the
ingredients on hand. they are moist and wonderfully spicy. i added more
cinnamon because i am a certifiable cinnamon lover. i also changed the
amount of sugar and type of sugar. i have recently been adding dark
brown sugar to recipes when i can. i love the deep flavor it helps to
bring to recipes. Read More
the muffins themselves were nice - not too sweet and a hint of vanilla.
the lemon flavor came through loud and clear. biting into a whole
raspberry was a fun little surprise. i had thought of breaking them up
and swirling them through the batter - but i am glad i left them whole.
the only thing i would do differently is take them out a bit sooner -
they got a little dry on me. Read More
i decided this year i would make all my christmas presents. i made these for my brother's fiance. i used more berries than the recipe called for. they seemed fine when they went into the oven - i would even argue they looked damn good. i checked on them halfway through time - and oh my - it was not good. because i used too many berries - they started to "slide" over and just didn't look that great. even though they didn't look perfect - they tasted wonderful (thank god). alex now refers to these scones as "busted scones" - so without further ado - i give you busted scones a la picky cook. Read More
it is hard to find the correct words to describe the texture of homemade angel food cake vs store bought. it is a lightly spongy texture. it is more delicate than any i have purchased. it is also more white - it really does look like a cloud. the light vanilla flavor is present but not overwhelming. i am glad i chose this icing. it was light and had good chocolate flavor. the berries gave a bit of sweetness that made this a perfect dessert in my opinion. Read More
my go-to crumble combination is this pear, apple and raspberry one. i
always use the same recipe - adapted from the great one - it is the
best topping for a crumble i have ever eaten. i believe i have
perfected the spices to perfectly enhance the fruit. the apples and
pears go so well together and the raspberries give a bit of tartness
and color that makes it so very pretty. crumbles are easy to make and
everyone loves them. Read More
i love fruit desserts - particularly the combination of apple and raspberries. the raspberries add a nice depth of flavor and a beautiful color. if you haven't tried to do a lattice top to a pie - you must. it is a "ooo" and "ahhh" maker.
these cupcakes are a crowd pleaser. they are simple, perfectly moist and so good. i added some sugar decorations to the tops to pretty them up even more. Read More
this cake is incredibly moist. the blood orange zest is not as potent as regular orange zest - so if you want a more potent flavor i would recommend adding the zest of a regular orange to the mix. i happened to like the more delicate flavor of the blood orange zest. the syrup adds a bit of sweetness and moisture to the cake and the glaze - well - its gorgeous. Read More
these cookies are amazing! the are moist just like a brownie - but still has the essence of a sugar cookie. i decided to add some instant espresso powder to the dough and it was wonderful - it enhanced the chocolate flavor while not overwhelming. i would definitely recommend this addition. i would make these cookies over and over again. alex is still talking about them. Read More
i am not a huge fan of chocolate - i like it but don't love it but
these cupcakes have converted me to a chocolate lover. my biggest
complaint with chocolate desserts is the chocolate is never vibrant
enough for me. to bring out the chocolate flavor more - i always add
espresso to any chocolate dessert i make and this recipe, with its
large addition of espresso, is simply amazing.
the cupcakes are so moist and chocolaty and the vanilla bean
buttercream is the perfect frosting. there is nothing more classic than
a really great chocolate cupcake with vanilla frosting. both of these
recipes take that classic cupcake to a whole new level. you will never
look at another chocolate cupcake the same way again. Read More
this chocolate fondue is silky and smooth. the espresso and vanilla enhance the chocolate so well i can't imagine not using these two flavors in it. there are so many things you can serve with fondue but our favorites are strawberries, pound cake, pineapple and bananas. this is the perfect easy to make yet very special dessert. i hope you enjoy it as much as we do! Read More
layer cakes are a bit time consuming but oh my this one is worth it!
the chocolate cake is so moist and it really tastes like chocolate. the
raspberry filling is pucker-up tart which is perfect between the cake
layers. it really does help cut the sweetness. it seeps into the cake
layers so the chocolate and raspberry flavor become unified. i also
loved the ganache frosting - it is a light layer of chocolate that is
tasty but most of all it is beautiful. Read More
these biscotti came dangerously close to what i wanted. the chocolate flavor was intense - the white chocolate chunks added some good texture - but the raspberry flavor didn't come through as much as i had hoped. the addition of the espresso powder was good- it really enhanced the chocolate. all in all - these biscotti are amazing - and so close to what i hoped they would be.
this pie is the best of two world - good ole fashioned apple pie and
apple crumble. i have used many different kinds of apples in this pie
but my go-to is granny smith. it is a good tart apple that holds up
well when baked. the next time i make it i am going to do a mixed apple
version. Read More
the crust is really amazing - it is a lot like shortbread. a perfect
base for the cranberry "jelly". i changed some things with the
cranberry layer. first of all i added some raspberry jam, i love the
combination on cranberry and raspberry. i also decided to add some
lemon zest to help perk up the flavor a bit. the changes worked really
well and the bars were a hit. i think my favorite part - the red color.
it is so vivid and beautiful. Read More
these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made. Read More
this french apple tart is perfection. not only does it taste beyond lovely - it is very very simple to make. not many ingredients go into making this and i think it is the simplicity that makes it so delicious. the flaky crust - the tender apples and the punch of the apriot preserves combine to be the most tender slice of tart you could hope for. top it with creme fraiche and it is complete. Read More
i printed out the lemon bar recipe from smitten kitchen a while back. i
always intended on making it - but it always got passed over until i
had the brilliant idea to make grapefruit "lemon" bars. i figured i
would need to up the zest amount to get the grapefruit flavor, as i did
with the grapefruit yogurt cake, and the grapefruit flavor did come
through. i also left in some lemon zest for a little zing and i am glad
i did. Read More
i eat grapefruits (when the are in season) like they are going out of style. to me they are the perfect amount of tart and sweet. a while ago i made ina's lemon yogurt cake. it was delicious as usual. we had been getting a lot of blood oranges at the time and i thought that would be pretty killer to sub in for the lemons with a few adjustments. haven't tried it yet - but it is on the list. then i saw smitten kitchen did a grapefruit yogurt cake based on ina's recipe. needless to say - it had to Read More
these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. Read More
as i was paging through the December 2008 issue of gourmet and i came across an ad..."only at gourmet.com - gourmet's favorite cookies: 1941-2008 - the most amazing recipe from each year". the coolest part about the feature is that they have them exactly as they were printed. the ones from the 40's are in one paragraph. no list of ingredients - no separate instructions - just one chunk of text. as annoying as it was when i was making the cookies - it was kinda cool at the same time. i choose to start with the "jelly centers" as they called them. i call them jam thumbprints because that is how i have always known them. i have always enjoyed these and had to try the best cookie of 1948 had to offer. Read More
this is perhaps the most perfect lemon curd recipe ever! the lemon flavor is intense and the texture is perfect. i have used it in so many ways and they are all wonderful. you can spread it on scones, make little tartlets and put a raspberry or blueberry in the middle, bake off a shortbread crust and best of all - just eat it plain. Read More
calling these cookies is a little deceiving. they are more like little cake cookies. they have a crumb like a cake but they are the shape of a cookie. the lemon flavor needed to be punched up so i doubled the amount of zest and i am really glad i did. the lemon flavor was bright and vivid as it should be since it is really the only flavor in these cookies. there is no ricotta flavor rather it - i believe - is what creates the fabulous moist texture. the glaze adds the perfect amount of sweetness and is definitely needed because the cookies alone are not sweet enough. Read More
these are very unique and interesting cookies. i made gale's malted chocolate chip cookies and absolutely loved them. i decided to try an alternate version of the cookies using chocolate covered espresso beans. i really loved this version - even more than the original version! Read More
the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. Read More
this molten chocolate cake is everything you would expect it to be and then some. as i usually do, i added espresso powder to enhanced the chocolate flavor. it never fails, it ALWAYS makes chocolate better. when you open the cake up the molten chocolate pours out and mixes with the raspberry sauce - it is amazing. the best part is you can make these ahead of time - keep them in the fridge - and bake right before serving. tastes amazing and convient - what more could you ask for? Read More
this is my staple cookie recipe. whenever cookies are needed - this is the go to recipe. these oatmeal chocolate chip cookies are perfectly chewy and flavorful. the best part is how versitile they are - you can change-up the ingredients on a whim. Read More
it was every bit as lovely as i thought it would be. the meaty peaches
were a nice texture against the soft and tangy berries. it reminded me
of summer flavors which is a nice treat in the cold minnesota winter. i
used a recipe i have for peach pie and just added the berries. the
cinnamon was a nice spice with the fruit and i added a bit of lemon
zest as well because berries taste just a little bit better with some
lemon. Read More
i have made these with just pear and apple...they were wonderful...but i love raspberries so i thought i would try. these turnovers are not only delicious - they are super easy to make. Read More
these cookies remind me of my childhood. we rarely had "sweets" in the
house but every once in awhile we had pecan sandies. i loved those darn
things and this recipe is wonderful. they are perfectly buttery and the
almond extract is there but not overwhelming. i reduced the amount
because i think it has a tendency to overpower. i upped the vanilla
extract so they evened out. Read More
the pumpkin cupcake itself was moist with an excellent crumb and had
just the right spice. i was a bit freaked out by the addition of black
pepper in the cupcake - but it added that extra spice that make these
cupcakes a favorite of mine. the maple cream cheese frosting was the
perfect finishing touch - not too sweet. i sprinkled the tops with a
bit of cinnamon for decoration but it was a nice flavor addition as
well. a vanilla buttercream would be equally wonderful but would
probably up the sweet factor. Read More
these pumpkin oatmeal cookies have officially taken over the top spot
for me in the cookie department. not only do they really taste like
pumpkin, they are perfectly spicy and the texture is soft and cakey.
the oatmeal provides just the right amount of chewiness. i actually
call them a breakfast cookie rather than a regular cookie because they
are not sweet at all - so you don't feel guilty sneaking one ... two
... or three for breakfast! Read More
when i make these raspberry oatmeal squares they are gone almost immediately. once you have one - you just can't stop. the original recipe for these bars was great - but i made it better with adding fresh raspberries to the filling. now they are perfect! Read More
i have heard about the great Sprinkles' cupcakes but have never actually had one myself - but if they are anything like this recipe - i might have to move that trip higher up on my list. the strawberry flavor of these cupcakes is vivid and fresh. i am glad i upped the vanilla a bit and the addition of lemon zest gave them a nice brightness. i hope you enjoy.... Read More
vanilla bean rice pudding is the ultimate comfort food! the vanilla flavor is obvious without being overwhelming and the pudding is so perfectly creamy you won't be able to stop eating it. the best part is - it is even better the next day. i served it with apple and pear compote although it is equally amazing on its own. Read More
this is the easiest cheesecake recipe i have ever made. it comes out perfect and even yours truly couldn't mess it up. the crust is amazing - think a caramel crust with almonds. the cheesecake itself is smooth and decadent. i chose to use a mix of berries for the top rather than just blackberries because all the berries at the market looked lovely. i bought some peppermint sugar a little while ago and used that and lemon zest for maserating the berries. these minted berry cheesecake squares are perfection! Read More
these vanilla cupcakes with lemon curd filling were super easy to make,
exactly what Jeff wanted and delicious. the cake itself was moist and
the lemon curd filling worked more perfectly than i could have hoped!
it was tart and had the right consistency for a cupcake filling. the
buttercream was very good as well - not too sweet and a good vanilla
flavor. i upped the amount of vanilla in the frosting and the cupcake
and added vanilla bean seeds to the cupcake. i don't know about you but
i want to see vanilla bean specks in vanilla desserts. Read More
i love that this cake uses whip cream as a frosting. i am not a big
frosting fan but i love whipped cream. the whipped cream is light and
not too sweet and the lightness is a perfect combination with the
delicate berries and the vanilla cake. i added some lemon zest to the
cake to boost the flavor and increased the vanilla a bit. between the
layers of vanilla cake the combination of the berry whip cream and the
macerated berries is perfect. you get the big flavors of the berries
and the creaminess of the whip cream. a pretty darn good combination in
my opinion. this cake is reminiscent of strawberry shortcake. Read More
this is the best vanilla pudding i have ever eaten - i am not kidding! i serve it with shaved chocolate on the top. espresso flavored chocolate is killer on top. Read More
the shortbread crust is a perfect buttery container for the filling. the filling is not overly sweet - i would venture to say that it is more spicy than it is sweet. the original recipe called for aniseed which i am not a fan of - so i substituted cinnamon and a bit of apple pie spice. the result was wonderful - the cinnamon, orange zest and apple pie spice give these tarts a spicy warmth unmatched by pecan pie. the best part is the filling bubbles up in the oven and overflows to cover the pastry in a gooey caramel. Read More
all these flavors work so well together i can't believe i thought it
would be strange. the cabbage dressed in the lime vinaigrette doesn't
resemble coleslaw at all (i was worried about that) and the simmered
black beans are hearty enough to be the "meat" in these tacos. the feta
adds the right bit of sharpness to balance out every bite. i didn't use
any hot sauce like the recipe suggests - my addition of the salsa
removes the need for this. Read More
i have had twice baked potatoes before and they run the risk of being kind of dry - but these are moist, luscious and creamy. the cheddar gives a good sharp bite, the broccoli makes you feel good about eating them and the half and half and sour cream are responsible for keeping them perfectly moist. i added lemon zest for a bit of extra flavor. i love the addition of lemon zest in mashed potatoes so i figured it would work here as well. Read More
i had torn this recipe out of Vegetarian Times
a while ago thinking that it sounded like a quick and easy week night
dinner and it lived up to that expectation. there is nothing
particularly unique or special about this dish. it is just a simple
helping of protein and vegetables. it has bold flavor and the texture
of the vegetables were great. i served it with some lemon pepper pasta.
Read More
these tostadas are really flavorful. the vegetables have excellent texture and have a bit of grill "char" that adds a lovely smokiness. the addition of the black beans simmered in salsa with a little bit of cumin is what makes this dish excellent. without it - i believe it would have been a bit blah. the avocado added a wonderful creamy texture to the crunchy vegetables. everything "played together" so well! i thought it sounded a little weird to add feta to this - but that tart bite on top was perfection. Read More
the vegetables are bursting with big flavors from the spices and herbs.
the variety of vegetables also keeps the dish lively. just when you
thought you tasted every thing, another vegetable will surprise you.
the gravy is as hearty as any meat based gravy i ever had. all in all
is the perfect vegetarian hearty meal - it is soul food. Read More
my vegetable sandwich is a total winner! the grilling of the bread gives the sandwich a wonderful crunchy base. the hummus or borsin cheese prevent the bread from getting soggy and also lends additional flavor. the roasted vegetables - well - they rock. they are not over done and actually have flavor. last but clearly not least - you can never so wrong with some really good cheese. Read More
i love polenta - it is versatile and if you make it right - really delicious. the veggies turn out so wonderfully - like a vegetable "gravy". Read More
this is a hearty and robust chili. the onions and bell peppers add
great texture and the touch of sweetness needed to balance out the big
flavors from the spices. the fire roasted crushed tomatoes add that
smoky flavor that screams chili. the V8 seems strange but trust me - it
is perfect for the recipe. the black beans, pasta and crumbles add a
ton of protein to make this a complete meal you feel good about eating.
i know it is not traditional to add pasta to chili - but i love it. i
would recommend adjusting the spices to your palette. i am spice lover
so feel free to adjust down if you are not. Read More
the apples and pears hold their texture well in this compote. i was a little nervous about the apple cider vinegar but it really gives this a complex flavor. i had to substitute apple juice for apple cider but adding some spices made it very similar. Read More
i love egg salad but i am not a fan of egg yolks and i believe mustard makes egg salad - so there is lots in here. the lemon brightens it all up. Read More
here are 16 of my favorite recipes from 2009. i am pretty sure i could have
easily chosen them all, but here are the top recipes in my book. in no particular order... Read More
personally - i am really glad 2008 is over. way too many ups and downs for my liking. i am really hoping 2009 has more ups than downs.
one of the ups was this website. thank you all for your support and kind comments. i really love the pickycook and such fun baking and cooking. i thought it would be fun to try to pick my favorite recipes of 2008. Read More
this bell pepper and olive pasta is now one of our favorites. the briny
olives combined with the peppers and onions is crazy good. the best
part of this recipe is it is flexible. you really could use whatever
vegetables float your boat - it is all about the olives in my opinion.
as long as that briny flavor from the olives is there it will be
amazing. Read More
this farfalle with broccoli and feta is a go-to dinner for us. the
flavors are bold and it is very doable for a weeknight. the broccoli
gives you the feel good part - tastes good and is good for you - and
the feta plays incredibly well with the broccoli. it gives it that
quick punch of flavor that would be sorely missing from this dish if it
were omitted. the garlic and the lemon come together to make a very
familiar set of flavors i love. all in all - easy and flavorful. Read More
this is another lovely pasta dish adpated from the great one (ina garten). the orzo goes nicely with the roasted vegetables - it is small enough to not get in the way of the vegetables - but does a nice job of providing some substance to the dish. the bright lemon vinaigrette pulls the vegetables and orzo together. i totally forgot the pine nuts but the feta was a nice bite on top of the dish.
oh my - talk about an improvement to pasta salad. the warm vinaigrette with the garlic, mustard and lemon juice - this is an instant hit in our house. i thought of calling it "clean out the produce drawer pasta" because you could really use any vegetables that you like raw. the best part about it - besides the taste - is it is so quick to make. Read More
this pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. Read More
this pasta is definitely one of those quick and easy dishes. it really
does come together with very little prep and takes only a bit longer
than it takes you to cook the pasta. the zucchini matches up well with
the lemon and parmesan cream sauce. the brightness from the lemon helps
the cream sauce to not feel to heavy and the parmesan - well who
doesn't love a good cheese sauce. a good sprinkling of black pepper
helps to give it a nice bite. Read More
slow roasting the tomatoes helps to develop the sugars in the tomatoes
and pulls all the juices to the surface. it is the ideal way to treat
less than wonderful tomatoes. i decided to use the tomatoes for a
simple tomato sauce for spaghetti. everything about this recipe is
simple and it produces big flavor. Read More
the flavors in this recipe are incredible. roasting brings out the best in the tomatoes, the vinegary bite of the olives matches perfectly with the tomatoes. i really like pearl (or Israeli) couscous. i am not a fan of the regular couscous - i think it disappears in a dish. the pearl sized holds up well against other ingredients. the tomato vinaigrette is bright and is a interesting use of the tomatoes. it helps get that tomato flavor into the couscous. Read More
roasting the vegetables gives them the "heartiness" they needed to stand up in this ragu. baking the sauce after roasting the vegetables gave it a great depth of flavor - rather than it tasting like a marinara with some vegetables added. the vegetables and the sauce baked together and gave it that slow cooked taste i so miss in a meat sauce. i think even meat eaters would agree that this is an excellent substitution. Read More
i love the flavor of the grill. the smoky slow heat does magical things to vegetables. i often throw tomatoes on the grill just to slightly soften them and impart that smoky flavor. i also grill citrus to squirt over vegetable and pasta dishes. the heat makes the citrus swell with their juice and the grill marks are just to darn beautiful. Read More
i got this recipe from a friend and made a couple tweaks to make it veggie. it takes some time to stuff the shells, but it is so worth it. and it keeps well in the fridge as leftovers. Read More
i make all different kinds of pasta salad - the variations are endless really. the one constant is the warm lemon vinaigrette. it is the best thing since sliced bread - no joke. something magical happens to a vinaigrette when warmed. all the flavors are a bit more available and bright. it seems to penetrate the tomatoes, carrot, olives, mozzarella and pasta more than a cold vinaigrette. don't believe me - TRY IT! you will not be disappointed. Read More
this salad is the perfect early fall dinner. i am still craving the
light dinners of summer but i am ready for the comforting flavors of
fall. the rich buttery pecans give a wonderful crunch, the cranberries
have just the right tartness, the creamy sharp feta is an indulgence
and this balsamic vinaigrette is one of my favorites. i use white
balsamic vinegar in addition to the regular balsamic because i think it
adds a bright flavor. the cheese filled tortellini is the perfect
foundation for all these flavors.
you need to do me one favor if
you make this salad - be sure to get a bit of everything on your fork
with each bite - the combination of all the ingredients is mind blowing! Read More
this is a perfect dish for entertaining. it is not that involved
and doesn't create a huge mess. and besides - who doesn't love pasta! i
usually serve it with some good crusty bread and a salad of mixed
greens with a red wine vinaigrette.
the smoky flavor that the
vodka gives to the sauce is a delight. it takes an otherwise boring
marinara sauce and brings it to the next level. lots of garlic and
other spices make it intensely flavorful. the cream and the butter make
the sauce so silky and gives it some structure. taking the pasta out of
the water before it is all the way cooked and letting it finish in the
sauce really lets the sauce penetrate the noodles. one of the best
parts - it is even better than the next day. Read More
these potatoes are near perfect. the tanginess of the mustard and the bite of the garlic go so well together. the result is a vivid mustard flavor on the crispy roasted potatoes. it is a match made in food heaven. Read More
these mashed potatoes are perfect because you can make them how you like them. i prefer mine not too wet and a bit chunky with lots of black pepper. you can adjust the amount of whole milk, butter and buttermilk to get the consistency you love. you could even mash in some parmesan, roasted garlic or lemon zest. the great one sends her potatoes through a food mill but i use an old fashioned regular potato masher. Read More
i am missing summer so for dinner i tried to recreate summer. i grabbed a couple
texas ruby red grapefruit and limes. then i saw kumquats. i have had
them once before and their color reminds me of the sun - so they were
gonna be part of this. finally i got a couple avocados and mixed greens
and went home to create my version of summer on a plate. Read More
this salad has everything - the sweet strawberries play very well with the acidic vinaigrette. the candied almonds provide the perfect crunch to make this salad one of my favorites. it is simple and quick and utterly wonderful. Read More
when i bought the ingredients for this potato leek soup it was cold out. (typical minnesota) today was beautiful and warm so it was a little weird eating warm soup, but it was still delicious. Read More
the roasting of the potatoes and leeks adds a depth of flavor that is incredible. i added garlic to the recipe because potatoes and garlic go together in my world. when i first read the recipe the arugula puzzled me a bit but it adds a peppery flavor that is well matched with the soup. the creme fraiche adds a creamy quality to the soup that makes it like velvet. ina recommends serving it with crispy shallots and they are incredible. i did not believe that they would really take 40 minutes to make, but they really do. i have served it with and without them - both ways are wonderful. Read More
this soup is probably my most requested meal - it is near perfect. there are a couple secrets that make this soup so amazing...paprika, sundried tomato paste, and the lemon juice at the end. this is not your typical boring vegetable soup .... it is the best vegetable soup you will ever eat. i could eat it everyday! i have served it for dinner with a salad, or alone for lunch. Read More
i have decided it is about time that i get over my fear of beans. i have never been a fan of the texture - but i figured it is time to get over it. i knew i wanted to start with cannellini beans because i knew they were a creamier texture that most.
i made this salad with the vegetable tart. they were perfect together...it was like a spa meal. its light, refreshing and different with the warm tomatoes. Read More
these vegetable gyoza take some time to assemble - but this recipe makes a lot (about 40) and we froze the majority so they are ready to make when we want more. 
if you have read picky cook for any amount of time you will know my
love of lemon. i know it may seem like a lot of zest in this recipe but
trust me - it is perfect. the lemon flavor is strong but not over
powering. the poppy seeds are like little surprising pops in your
mouth. the pancakes are moist and thick - just the way i like them. i
served these lemon poppy seed pancakes with macerated berries (any mix
of berries would work). just add a bit of sugar to the berries and let
them sit at room temp while you make the pancakes. 
these cookies are INCREDIBLE! i am not exaggerating - they are
perfection. the crispy cookie and the white chocolate would be amazing
on their own but the addition of the sea salt - oh my! the salty crunch
on top makes these cookies one of the best i have ever made. 
these peanut butter and jelly bars fit the bill perfectly. not only are
they simple to make - you can easily double the recipe for a large
crowd. i need my peanut butter to be chunky - the smooth stuff just
doesn't feel like peanut butter to me - so i substituted chunky for
smooth. any kind of berry jam will work great and for those of you
grape jelly fans - that would work as well. i added a bit on honey to
the batter and honey roasted peanuts to the top because i think peanut
butter and honey are naturals together. 
the mixed apple pie was probably one of my favorite pies i have
made because each apple was so different - different flavor and
texture. they combined perfectly. the all butter pastry crust was flaky
and i had a lot of fun making up the top crust. i have done lattice - i
have done full crust - i have done crumble topping. i wanted something
special this time. i took the top crust and cut out circles with a
biscuit cutter and overlapped the circles. it looked like a flower. i
will be using that one again - it makes a traditional pie new again. 
the vegetables are bursting with big flavors from the spices and herbs.
the variety of vegetables also keeps the dish lively. just when you
thought you tasted every thing, another vegetable will surprise you.
the gravy is as hearty as any meat based gravy i ever had. all in all
is the perfect vegetarian hearty meal - it is soul food. 
personally - i am really glad 2008 is over. way too many ups and downs for my liking. i am really hoping 2009 has more ups than downs. 
oh my - talk about an improvement to pasta salad. the warm vinaigrette with the garlic, mustard and lemon juice - this is an instant hit in our house. i thought of calling it "clean out the produce drawer pasta" because you could really use any vegetables that you like raw. the best part about it - besides the taste - is it is so quick to make. 
this pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. 
