Baked brioche.

My husband and I celebrated the arrival of 2013 in Paris. Except for taxi rides to and from the airport, we explored Paris by foot.

We stumbled upon pastry shops, ate meals that demanded more walking, and drank cups of coffee and wine while resting our feet in bistros. On our last day in Paris, being good tourists, we shopped and our first stop was to famed cookware store Dehillerin in Les Halles. Read the full story

French Yogurt Cake

The first time I saw the recipe for “French Yogurt Cake” in last May’s Bon Appetit, I knew it would be a classic in my repertoire. It looked like pound cake, but with a lighter crumb, and the fact that it contained Greek yogurt as well as many other ingredients common to my pantry, made it immediately attractive.

I made the recipe last spring and it met my high expectations. No heavy mixers were dragged out of cabinets, it could be made in minutes, and it froze well. This latter point being critical since, as a two-person household, we rarely are able to eat a whole cake or bread loaf before it becomes stale. The cake’s versatility as a sweet breakfast, an afternoon snack, or even dessert was just another point in its favor. Read the full story

Upside Down Banana Cake (Nikki Sawyer Moore photo)

Bananas have a rough go of it here in the United States. Even the most basic grocery store has at least 4 or 5 varieties of apples. Carrots come in a variety of colors and sizes and even the pear section continues to expand. Bananas however remain the same: one kind, many bunches, green or yellow.

Bananas have a better go of it in other countries. I taught English as a Second Language in Ecuador after college. I lived on the coast in a town called Manta and Hotel Oro Verde (the Green Gold Hotel) in honor of bananas being one of the country’s largest exports was the nicest hotel. With many varieties of bananas, they take them seriously there and it was in Ecuador that I first tried plantains. Read the full story

This poached pear recipe hugs the line between savory and sweet.

Is there anything more elegant than a red wine poached pear? One of my favorite things to do ahead, poached pears can begin a meal in a tasty salad or as an elegant dessert. They are easy to make and impressive on the plate.

The only challenge is achieving that intense burgundy color. Too often the bottle of wine I use lacks the punch to give the pears the necessary vibrancy and richness to make everyone around my table say “wow.”

I’ve bought bottles of fruity Syrah that have done the trick, but it’s always a bit of gamble and I’ve long wanted a little more consistency. Enter the beet. I stumbled across this recipe for Scarlet Poached Pears. Read the full story

Executive Chef Gene Briggs, of Blue Restaurant and Barin Charlotte, shared this recipe for for hollandaise-maltaise sauce with asparagus at his April cooking class. The blood oranges add an unexpected citrus kick – and rosey color – to the tangy, creamy topper.

Hollandaise-maltaise over asparagus, made by Chef Briggs (Christina Ritchie Rogers / CorneliusNews.net)

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White Chicken Chili

By LYNDSAY KIBILOSKI
CorneliusNews.net

Fall is my favorite time of year to cook and comfort food is usually what’s for dinner. A couple years ago I managed to procure this fantastic recipe for White Chicken Chili. I made it for the first time last year and it is now one of my favorite cold-weather recipes. It has an almost tex-mex flavor to it so I enjoy eating mine with tortilla chips. Read the full story

Fall sneaked up on us rather quickly, didn’t it?  I wouldn’t consider myself the kind of person who pines away for a season that has passed. I welcome the chill in the air because I know that it opens the door for lazy Sundays with a pot of chili simmering all day, root vegetables and hearty soups that warm us from the inside. I love apple picking and the wonderful resulting “problem” of what to do with so many apples.

Fresh tomatoes (Liz Weindruch / Cornelius News.net)

All that said, I would be remiss if I didn’t take advantage of the last crop of summer tomatoes. This salad is less of a salad and more of a very rich and hearty side dish.  The combination of tomatoes, avocados, and blue cheese seems like it shouldn’t work because of the similar textures, but they really make each other sing.  It’s not the prettiest dish in the world, but it is absolutely delicious alongside just about anything. See recipe below. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

If you haven’t already guessed, fresh fruits and veggies are the stars of my plates when they’re in season. I prefer my vegetables raw (or barely cooked) with minimal seasoning so I can really taste them.

But my palate hasn’t always been like this. I remember being quite the picky eater as a child. I was open to trying almost anything, and I politely ate what was in front of me, but the words “green” and “vegetable” made me dread sitting down to dinner.  That is, until I tried green beans cooked with bacon drippings…

It was at a typical “meat and three” spot in my hometown of Little Rock, Ark., and my grandmother convinced me to try a bite of hers. I couldn’t have been older than 10 or 11, but that night marked a turning point in my childhood – “Maybe I like vegetables?”

The beans were stewed to almost a mushy consistency and were laced with lots of fresh black pepper and stewed tomatoes. The dish below is a far cry from my original, life-changing love, but it echoes the same flavors and brings a fresh perspective to an old favorite. Recipe below. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

This August in North Carolina – you may have noticed – has been particularly hot. And on these recent steamy scorchers, I’ve been craving cool, refreshing beverages that aren’t too sweet. Of course, I love a cold beer or a glass of wine, but sometimes, I just need something a little more refreshing.

Aguas frescas (refreshing water drinks) are fruit-based drinks that are sold all over Mexico, and often you can find them on the menu at traditional Mexican restaurants. Until recently, I hadn’t tried one, but I’m so glad that I did. It is perfect for this time of year. And, an added bonus: you can use the solids as a cooling DIY face mask! Recipe Below Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

I’m generally a purist when it comes to my guacamole. I might substitute lemon juice for lime juice, or make other slight recipe alterations, but add an apple? I was skeptical when I saw this recipe. But, I was also intrigued.

My mom told me about this recipe months ago. She clipped it from Parade Magazine and tested it at several parties, saying it got rave reviews.

Trusting her, I decided to whip up a batch for a dinner party to see how it went.

Wow! The tart Granny Smith apples played off the spicy peppers, the sour lime juice, and the cool avocado.  Add some salty tortilla chips, and you’ve got a delightful gustatory sensation! Recipe below. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

Similar to a pesto, chimichurri is an herb-based sauce that goes well with just about anything.  In Argentina, it’s used as both a sauce and a marinade, but I prefer to use it as a sauce. The bright, green flavors of the herbs compliment almost anything – steak, fish, chicken, eggs, etc. RECIPE BELOW. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

I first had this appetizer five years ago at the Spotted Pig restaurant in New York City.  Since then, I’ve seen it on menus of different types of cuisine – Spanish, Venezuelan, American gastropubs, etc. – so it’s certainly a crowd pleaser. Though they are not going to win any beauty contests, these little bites are delicious and deliciously simple and they disappear very quickly.

This treat is one example where “the whole is greater than the sum of its parts.”  You get salty, crispy bacon, sweet, oozing dates, and a surprising almond crunch, all together in one bite.

And if you’re not sold yet: this recipe has three ingredients. One of them is bacon. End of story. RECIPE BELOW. Read the full story

By LIZ WEINDRUCH
CorneliusNews.net

Unless your grocery shopping trip includes a stop at a bakery for some artisan rolls, most of the time, the rolls or buns that hold your burgers are an afterthought. But, why? Don’t your hand-crafted, perfectly-seasoned, expertly-grilled burgers deserve better than a run-of-the mill, spongey platform for flavor conveyance?

I used to be intimidated by making breads and doughs, but these rolls are pretty hard to mess up. If you’ve never tried making your own bread, or if you’re intimidated by the prospect, these are the perfect way to start. The only taxing part of the process is the kneading, but if you have a standing mixer with a dough hook, you don’t even have to use your hands. RECIPE BELOW. Read the full story

Maple ginger salmon, made by Liz Weindruch.

By LIZ WEINDRUCH
DavidsonNews.net

Most of my childhood mealtime memories involve my dad in the kitchen.  He always made sure that we had breakfast as a family, and most evenings, he was behind the skillet, cooking up something for dinner.  And he did it all while working full-time.

Dinner was never fancy, but it always hit the spot. My dad has a knack for opening up the pantry, grabbing whatever he finds and throwing together something delicious.

His maple ginger salmon is one such dish, and is his favorite. He orders it whenever he sees something similar on a restaurant’s menu, but in reality, his is the best. RECIPE below. Read the full story

By LYNDSAY KIBILOSKI
CorneliusNews.net

I love to bake. I especially love to bake pies. When I was little, I remember sitting in the kitchen watching my mom cook while I waited to eat whatever “usually” wonderful concoction was being created. When I was finally old enough to use kitchen utensils on my own, I tried my hand at a few different things. Today I am happy to say I know my way around the kitchen fairly well. Mom gave me all of her recipes, most of which I use. There are a select few that will forever remain ignored in my recipe book as I just don’t think I will be able to bring myself to eat them. Pie, however, is something I never ignore. Read the full story