Cut the eggplant in 2 inch pieces lengthwise then cut in half. Brush the eggplant with 3 TBS of Extra Virgin Olive Oil and place long cut side down on a non-stick baking sheet. Bake in 325 degree ov ...
Slice tomatoes and pack into sterilized jars. Bring remaining ingredients to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove chiles, ladle brine into jars leaving 1/4 inch headroo ...
Whisk warm water, yeast, and sugar until dissolved. Let sit ten minutes. Add to flour and salt. Add the yogurt and half of the butter. Mix together, then turn out and knead about five minutes, or un ...
Cream butter and cream cheese together, preferably in a heavy-duty mixer. Add salt, flour, and sour cream. Mix just until the dough comes together, then divide into four pieces and shape into disks. ...
Bring pickling-liquid ingredients to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Transfer to a 4-quart nonreactive bowl and cool about 30 minutes. ...
In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.Meanwhile, i ...
Preheat oven to 350\u00b0F. Line the cups of a standard 12-cup muffin pan with paper liners. Whisk almond flour, semolina flour, baking powder, and salt in a medium bowl to combine.Using an electric ...
Puree cantaloupe, vinegar and honey in a blender. Strain into a measuring cup, and divide among 4 glasses over ice. Add 2-3 oz club soda to each. Garnish with cantaloupe wedges. ...
1. Cut each tomato into three 1/2-inch slices. Spread 8 of the slices with about a tablespoon each of Chickpea Slather. Dress 8 other tomato slices with the Black Olive Spread. Top remaining slices ...
Bring rhubarb, 2/3 cup sugar, and creme de cassis to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer until rhubarb is soft, about 10 minutes. Tra ...