Only the Best Black Pepper Recipes
\"Biscotti have become very popular recently, but my mother-in-law, Helen, has been baking them for years,\" says Janet Mercuri of North Royalton Ohio. \"Now that I've started using her recipe, friends tell me that my biscotti taste just like their grandmothers' and I'm not even Italian.\"\r\n
These have a subtle anise flavor and would be nice with a caffè latte.
Brasato al Barolo\r\n\r\n
There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.
TREND: Exotically flavored chocolate\r\n
WHO: Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago\r\n
WHAT: Markoff, one of the first to infuse chocolate with unexpected ingredients, named this Asian-tinged creation after one of her most popular truffles. Its Japanese flavors ginger, wasabi, and black sesame seeds are the building blocks for an inspired cake.
Featuring olive oil and the combined herbs and produce of the \r\nsouth of France, this one-dish country dinner will transport you to \r\na café table in Aix in a heartbeat.
If you're not familiar with soufflé cakes, this dessert may look a little odd but it's delicious. The cake is designed to be eaten once it has collapsed and cooled (just the opposite of a regular soufflé).
\"My fiancé and I just love the coconut cake at the Shubox Cafe in nearby Cedar Grove,\" Tammy L. Drukker of North Caldwell, New Jersey. \"The cake is tender and moist, and the cream cheese frosting is tangy and rich. I have yet to find a comparable recipe, so I hope the restaurant will share theirs.\"\r\n\r\n
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.\n
Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round.\r\n
Dried cranberries would make a good alternative to the dried cherries.
Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman.\r\nFor Bittman's tips on preparing a modern Passover meal, click here.\r\n\r\n
Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.\r\n
Ann Gillespie of Alexandria, Virginia, writes: \"Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.\r\n\r\n
This dish balances sweet and savory with tangy Kalamata olives and golden raisins.
After receiving three letters about rainbow cookies with practically identical recipes attached, we knew we had to try them.
Andrea Giordano of North Babylon, New York, loved rainbow cookies as a child and was thrilled to be able to get the recipe from a coworker.\r\n\r\n
Stephanie Lenzo, of Kings Park, New York, wrote, \"These have to be my favorite Christmas cookies of all. They are part of my holiday tradition.\"\r\n\r\n
Tracy Tortora of Marion, Massachusetts, calls these cookies Venetians and said they were the best from the assortment her grandmother baked every Christmas.