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RECIPES
Power Puff: Flex Your Culinary Muscle With A SouffleThe souffle has a reputation for being finicky in the kitchen: a billowy, golden masterpiece that collapses as soon as it's out of the oven. But home cooks should have no fear, says food writer Nicole Spiridakis. The key to success, she says, is fresh eggs — and a pinch of moxie.RECIPES
Taming Those Wild, Stinging Backyard Greens Into DinnerA Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds. |
Curried Sweet Potato ChipsFrom the Kitchen Window columnChili-Lime Plantain ChipsFrom the Kitchen Window columnSimple Salted Beet ChipsFrom the Kitchen Window columnSmoked Paprika Carrot And Parsnip ChipsFrom the Kitchen Window columnKale ChipsFrom the Kitchen Window columnEven Your Mother Will Approve Of Vegetable ChipsThese baked, seasoned crisps are so tasty and colorful, you might not miss those fried potato chips. |
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Sweet Potato Souffle (With Honey-Buttermilk Biscuits)
From the Kitchen Window column - READ MOREStrawberry Souffle
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From the Kitchen Window column - READ MOREAsparagus-Spinach Souffle
From the Kitchen Window column - READ MOREPate En Croute
From the Kitchen Window column - READ MOREMushroom Pate
From the Kitchen Window column - READ MORESmoked Trout Pate
From the Kitchen Window column - READ MOREYou Don't Have To Like Liver To Love Pate
The word "pate" may elicit disgust or salivation depending on the listener's attitude toward liver. Yet not all pate is made from liver. It might be fish or another meat, or vegetables — even cheeses. If you're looking for uncommonly rich flavor, though, don't shy away from the innards. - READ MORETuscan Chicken Liver Pate
From the Kitchen Window column - READ MORE
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