The vinaigrette for the salad features the flavors of a classic Cuban mojo, a sauce made with olive oil, garlic, orange or lime juice, and cumin.
xc Garlic confit, garlic slow-cooked in oil until meltingly tender, has a mild, subtle, sweet flavor and a rich texture, wholly different from what we tend to think of when we hear the word garlic. And it's a preparation that … Read More
The grill is not always kind to our lean, reliable friend, the skinless, boneless chicken breast. But this recipe unlocks the secrets of juicy, flavorful meat with minimal work. Infused with zing from a relatively quick brining and coasted in … Read More
I've yet to encounter a vegetable or grilled meat that wasn't improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but save one lovely characteristic: They make already … Read More
The sweetness of the beets is an interesting contrast to the peppery arugula in this starter served at Spoodles at Disney's Boardwalk Resort. Make sure you bake and peel the beets for this recipe to concentrate the flavor. Also, I … Read More
Banish boring broccoli! In the time it takes to microwave a bag of the frozen stuff, you can whip up this fresh side dish that brings the sun-dappled shores of the Aegean right into your kitchen. The tender broccoli and … Read More
Chilled cucumber dill soup with green onions, chicken broth and cream blended together and served in shot glasses over ice. An easy, gourmet Amuse Bouche.
A Hollywood Brown Derby (located at Disney World's Hollywood Studios) favorite, this luscious cake was on the menu at the original Hollywood, California, restaurant.I recommend making this cake over 2 days (although you can certainly make it in 1). … Read More