This nan pizza is a fun way to eat the flavours of India in America’s favourite food. The popular chicken tikka masala is widely believed to have been created in England for the British palate and is actually the national dish. But it is so tasty that restaurant diners have demanded that the dish is made worldwide.
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By Elizabeth Karmel The Associated Press
As much as I love prime rib, beef tenderloin is much easier to prepare, easier to carve and the leftovers are good cold.
A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs. I grew up eating spaghetti squash with butter and Parmesan cheese, so I have always had a taste for it, and more and more it seems an easy way to get an extra vegetable into my diet.
This old-fashioned cherry cupcake is just the thing for Valentine’s Day. I’ve updated a cake that my mother used to make for my sisters and me when we were children with all the flavours of a bourbon Old-Fashioned. The rosy pink colour of the cake immediately brings to mind the Feast of Saint Valentine.
These sweet treats are a riff on the very popular summer campfire s’mores. If you love marshmallow and chocolate and get nostalgic when you think of campfire s’mores, these simpler “no-bake” Game Day S’mores will delight you.
Even though risotto is a simple rice dish, I associate it with special occasions.
A northern Italian rice dish cooked in broth to a creamy consistency, risotto is most often served as a first course. But in the U.S., we serve it as a side or a main course.
Who says you can only enjoy a charcuterie board when you go out to eat? Restaurants have made them a diner’s favourite and many restaurants become destinations based on their ability to source great meats and cheeses.
I have always loved peppermint and chocolate together and peppermint bark is my favourite way to eat it.
Or it was until I created this peppermint bark variation of my favourite childhood Christmas cookie.
When I have a lot of people coming over, I love to make mini pies, or “pie cups.” I coined the name “pie cup” when I created a “pie program” for one of my restaurants and vowed to make pie the new cupcake in NYC.
Since then, the mini, hand-held pie has exploded in popularity. The beauty of the mini pies is that they are portable, easy to make and the perfect proportion size.
Many years ago, I made this chipotle sweet potato puree for my good friend, pie and cake expert Rose Levy Beranbaum. Since that day, we have each made it again and again as a great fall and winter side dish.