Cooking Recipes

Delight Guests with Restaurant-Quality Dessert

Many people feel dessert is the best part of any meal. When dining out, diners who can't wait to peruse the dessert menu may find several items they think they can only enjoy at restaurants. But food fans need not be experts in the kitchen to enjoy their favorite desserts in the comforts of home. The following recipe for "Luscious Créme Brûlée" from Lori Longbotham's "Luscious Creamy Desserts" (Chronicle Books) is a restaurant-quality dessert that's simple to prepare and just as decadent as desserts you many find on the menus of your favorite restaurants.

A Gumbo to Warm Up Any Tailgate Party

For many fans who love to see their favorite sports in person, tailgating is as much fun as the event itself. And no tailgate is complete without ample amounts of food. Those who want to add a touch of Louisiana homecooking to their tailgates can try the following recipe for "Chicken, Crawfish and Sausage Gumbo" from Neal Corman and Chris Peterson's "Virgil's Barbecue Road Trip Cookbook" (St. Martin's Press).

Flavorful Vegetarian does Exist

Non-vegetarians might wonder how tasty a vegetarian diet can truly be. However, many vegetarian dishes are loaded with flavor, ensuring those who prefer meat and poultry can still enjoy a vegetarian dish no matter how strong their personal preferences.

Those looking for a flavorful vegetarian dish can try the following recipe for "Cabbage With Five Spices and Ginger" from Monisha Bharadwaj's "India's Vegetarian Cooking" (Kyle Books).

Spice Up Your Spinach

Many people love to add a little kick to their meals. Various spices can add flavor, but Indian spices tend to pack a more powerful punch than ingredients that are not quite as bold.

Indian dishes vary with regard to how much kick they deliver, and many people find dishes like the following recipe for "Saag Paneer" from Jill Lightner's "Edible Seattle: The Cookbook" (Sterling Epicure) is spicy but not overly so. Those who want a little more kick than this recipe provides can substitute mustard greens for a portion of the spinach.

Add Something New to Your Pumpkin Repertoire

Pumpkins are readily available in fall, when people carve jack-o'-lanterns out of pumpkins for Halloween or serve up pumpkin pie after a hearty Thanksgiving dinner. But people who are unsatisfied with plain old pumpkin pie can add something new to their repertoire this fall by cooking up the following recipe for "Pumpkin Cheesecake with Gingersnap Crust," courtesy of Lori Longbotham's "Luscious Creamy Desserts" (Chronicle Books).

A Great Breakfast Bread

Honey is a versatile ingredient that can be added to both foods and beverages. Beloved the world over, honey has been used in recipes for centuries.

Enjoy a Pub Fare Favorite at Home

Certain foods are more popular than others, and chicken tenders certainly fall into the "more popular" category. Few can resist chicken tenders, which make for popular pub fare and great additions to any buffet table at informal gatherings of friends and family.

Celebrate Hispanic Heritage in the Kitchen

Hispanic cuisine includes dishes from various countries. Food plays a big role in many Hispanic cultures and families, and a celebration of Hispanic heritage would not be complete without an authentic Hispanic meal.

A Traditional Take on a Beloved Dish

Hispanic cuisine is beloved the world over, and much of that infatuation can be traced to Mexico. Mexican cuisine is flavorful and can be enjoyed any time of year. But even ardent Mexican cuisine enthusiasts may never have tried authentic Mexican food. Many Mexican restaurants outside of Mexico offer only a hybrid form of this beloved cuisine that, while delicious, does not reflect traditional Mexican recipes.

A Taste of Luxury from a World Renowned Chef

Perhaps thanks to popular television programs geared toward cooking and travel, chefs across the globe have gained significant celebrity status in the early part of the 21st century. One of Australia's most renowned chefs, Tetsuya Wakuda, offers the following recipe for "Double-Cooked Deboned Spatchcock with Bread Sauce" from his cookbook "Tetsuya" (Ten Speed Press).

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