Baked
SEA BASS BAKED IN PARCHMENT WITH POTATOES, CAPERS, AND OLIVES
Preparation: 20 minutes Cooking: 12-15 minutes Servings: 4 INGREDIENTS: 2 sea bass (1 1/3 lbs. or 500-600 g each), filleted 7 oz. (200 g)
April 25, 2023
Baked
PORK STUFFED WITH MANCHEGO AND MEMBRILLO
Membrillo is a sweetened quince jelly, which, given that quince is related to the pear and apple, goes brilliantly with pork. You can find it
April 23, 2023
Baked
Apple Crumble
Serves: 10. INGREDIENTS: CRUMBLE: ¾ cup flour ½ cup oats ¼ cup brown sugar 85g butter 1 tsp cinnamon APPLE MIX: 1¼ cups
April 18, 2023
Baked
CLASSIC BREAD STUFFING WITH SAGE AND THYME
WHY THIS RECIPE WORKS: We usually prefer to cook our stuffing outside the turkey, since a stuffed bird takes longer and often results in overcooked
April 18, 2023
Baked
ROSEMARY AND PARMESAN DROP BISCUITS
WHY THIS RECIPE WORKS Fresh, piney rosemary and Parmesan cheese make these savory biscuits perfect to accompany simply prepared meats, stews, or soups. We wanted
April 18, 2023
Baked
BOLD AND SPICY GINGERBREAD BUNDT CAKE
WHY THIS RECIPE WORKS In our opinion, gingerbread is only worth eating if its flavor is unmistakably bold and gingery. For this cake, we employed
April 17, 2023
Baked
GARLIC KNOTS
WHY THIS RECIPE WORKS: Buttery, supremely garlicky garlic knots are a pizzeria classic made from leftover pizza dough. Now you can bring them home without
April 16, 2023
Baked
COD BAKED IN FOIL WITH FENNEL AND SHALLOTS
WHY THIS RECIPE WORKS: For a rich and aromatic foil-baked seafood and vegetables dish where all the components mingle in perfect harmony, the selection of
April 15, 2023
Baked
STEAMED MUSSELS WITH FENNEL, WHITE WINE, AND TARRAGON
WHY THIS RECIPE WORKS: Belgians are particularly enamored of mussels and have developed many different flavor combinations for cooking them. This highly aromatic version, with
April 15, 2023
Baked
ROASTED FENNEL WITH RYE CRUMBLE
WHY THIS RECIPE WORKS These subtly caramelized wedges of perfectly roasted fennel make an elegant tableside presentation. To start, we cut the fennel bulbs into
April 15, 2023
I’m Brenda, your home cheff. Welcome to my Recipe Book!
I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
Sausage Soup Recipe
November 1, 2022
Large ham recipe
November 15, 2022
Roast Beef Recipe
November 16, 2022
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