Julia Child-inspired recipe for Ham Steak Madeira is an amazing sauce with peas and shallots lots of butter and divine. This is a slightly adapted version.

During the fall, a good pot roast is a great comforting dish to enjoy. Since it's Oktoberfest season, I wanted to attempt a traditional Sauerbraten, which is a German style pot roast. The roast is marinated in a combination of cider and red vinegar, along with water and a few spices. Traditionally, juniper berries are

With just 6 ingredients this old-fashioned style baked custard is the most comforting dessert on the planet. I won't say this is easy to master, however, Grandma always made it perfect so just reading all the tips first will have you on your way to making this perfect. The smooth baked custard takes away standing in front of a hot stove and requires a water bath to ensure great results.

As you may have noticed I am a huge Pinterest addict! And when this post for Cloud Frosting popped onto my screen combined with my growing craving for cupcakes...well it is not hard to imaging what happened next! I baked up some cupcakes and got to work on the frosting. The recipe reminded me a lot of making Homemade Marshmallows so I prepared the recipe the same way...making it faster and easier. I also reduced the recipe by half and good thing too because I still have tons left over! Here is something funny: I put the extra icing in the freezer but the consistency has not changed at all. Much easier for sneaking late night finger licks of the gooey deliciousness. Best of all this turned out tasting exactly like Hostess Cream Filling...That`s the stuff! Now that I have so much left over I am trying to come up with ways to use it. I think it would be a great replacement for Marshmallow Fluff in any recipe. I am dreaming up an idea for Smores Pie with this as the Meringue topping. What would you make with it? Copy Cat Hostess Cream FillingIngredients:1 1/4 Cup White Sugar 1/4 Cup Water 3 Egg Whites, Room Temperature 1/4 teaspoon Cream of Tartar 1 pinch of Salt 2 teaspoons Vanilla Extract (clear) Directions: In a small pot over low heat; heat the water and sugar until the sugar has completely dissolved and the syrup begging to boil. Fit your stand mixer with the whisk attachment and in the bowl add the egg whites, cream of tartar and salt. On medium speed whisk the egg whites until the cream of tartar is incorporated and begins to froth. Turn off the syrup and remove from heat. Carefully add the vanilla extract to the syrup and gently stir. Turn your stand mixer on to high and slowly begin to drizzle the hot syrup into the egg mixture. Once all the syrup has been added continue to whisk the mixture on high for another 10 to 15 minutes. The final product will be thick and fluffy like Chantilly Cream. Scoop into a piping bag and try not to lick your fingers too much. This sets up beautifully on cupcakes. It is a little sticky to eat but never wilts. So it stays looking just the way you piped it. This on yellow cake would make perfect mini Twinkie Cupcakes. It would also work great as a cake filling. Or pipe it over a chocolate cream pie for an instant meringue. Add big dollops over hot chocolate...and best of all FLUFFERNUTTERS!!!!

With the cooler temperatures are shorter days comes a little bit of laziness... at least for me. I tend to look for comforting dishes that only require barely any prep, little effort and a lot of convenience this time of year. And with all the cooking I do, any dish that can be made in

Pasca is another traditional Romanian dessert type of dish for Easter. It has a cheese mixture filling and it's very yummy. Because ...

Every year during the holidays, my mom asks me to make something 'flaky.' After playing 20 questions, I finally learned that 'flaky' was her code word for something made with phyllo dough. She loves the crisp buttery layers that just give out the best flaky texture. And who can blame her? I love working with

Since moving to the suburbs, one thing I do miss is the accessibility of good Moroccan cuisine. I especially like Moroccan cuisine during the spring and summer months because of the exotic and bright flavors. With a craving for Moroccan cuisine grumbling in my stomach, I'm glad to have come across this recipe for Moroccan

“I couldn’t live on spring rolls from nearby delis, so I learned to cook.” -- Director and actor James Warwick

Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is

Ina Garten, more affectionately known as The Barefoot Contessa, is one of the most well-known cooking personalities of our generation. She has millions of fans of all ages who follow her for her delicious, classic recipes. But, one of her most beloved dishes is undoubtedly her halibut recipe! In this guide to Ina Garten's halibut

Ah, the French certainly have a way of making magic in the kitchen. Thanks to Julia Child, I can attempt French cuisine at home and not feel so intimidated. It may not be properly executed using true classical French techniques, but the end result sure is delicious! Julia Child's Chicken Fricassee (Fricassee De Poulet A

I recently had a cooking session where friends and I made homemade pasta. One pasta that's popular in German cuisine is spaetzle. It's also a homemade pasta that's made with a simple dough of flour, eggs and salt. This dough is then cut into thin noodles and dropped in boiling water to cook. Alternately, many

Garlic. If there's one ingredient I cannot live without, it's garlic. In fact, without really giving it a second thought, I almost always start savory recipes with sauteed garlic and onions. But for the recent Indian cooking class I hosted, we used garlic in a different way. For this Garlic Naan recipe, minced garlic is

Chocolate, cherries and custard... a winning combination! These are the ingredients combined in this recipe that my friend Maria made for our German Wine & Dine event. The beautiful cake layers are said to look like the waves of the Danube river, hence the name Donauwellen (German Danube Waves Cake). This is just another German

Imagine, if you will, a dreamy dessert that unites two iconic sweets: Tres Leches and Flan. Yes, Tres Leches Flan Cake is exactly what it sounds like—a magical blend of milky cake and creamy flan. Intrigued? You should be! Origins of Tres Leches Flan Cake Tres Leches Flan Cake is a delicious and popular dessert

Recipe video above. It only took us 3 years to crack the ultimate, truly crispy Salt and Pepper Squid! Hand on heart, this is crispier than any squid I've had in a restaurant, ever. The fry batter is light, super crunchy and not greasy at all. In fact, it's so crispy it stays crispy even when it's stone cold!After eliminating rice flour, potato flour and tapioca, we found the perfect ratio of flour to cornflour (cornstarch) that fries up crunchy in mere minutes, before the squid can overcook. But the final key was refrigerating the batter for 30 minutes. This allowed the gluten to develop so the batter clings to the slippery squid better and doesn't fry up chewy or greasy.

Gluten free bierocks, the traditional Russian meat-filled bread, are made gluten free with your favorite fillings.

This recipe comes from Malawi, a country in Africa. It is said that the Malawian people are very friendly and warm. These awesome little b...

Old fashioned made from simple ingredients Italian orange juice cookies. Grandma's vintage recipe.

Tasty! An old favorite in SF 2 bunches spinach 6 bacon slices 1 bunch scallions cut into ¼ inch pieces including some green tops 10 white mushrooms, thinly sliced ¼ cup dry sherry ½ recipe Dijon mu…

Eggs Benedict is by far my favorite breakfast meal. There's something about the buttery, crunchy toasted English muffin, the subtle saltiness of the Canadian bacon, the richness of a gently poached egg and the creaminess of a good Hollandaise sauce that makes the dish. Whenever I go out for breakfast or brunch, I immediately zone

When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.

This is a Chocolate Ricotta Cheesecake with chocolate crumb crust with Amaretto.

Oh, the many, many childhood memories this dish brings... I love this dish. I also love that it is not too salty or tart, as many sauerkra...

These are a delicious fresh-baked mango muffin perfect in the summertime when mangoes are abundant. These are very sweet with just a subtle hint of cinnamon. One of the most treasured family recipes for years.

You'll love this creamy homemade hoisin sauce. It's great in lettuce wraps, as a sauce for my Thai Pizza and even as a dressing! One tablespoon goes a long ways and adds a ton of flavor.

Ina Garten’s Parmesan Chicken Recipe- pan-fried parmesan chicken topped with a lemon vinaigrette baby green salad with shaved parmigiano reggiano and maldon salt!

This is a delicious easy sponge cake and the recipe is from the early 1900s when grandma would make this for special occasions. It's light in lemon flavor and perfect with fresh fruits.

This is a showstopping dessert with step-by-step instructions on to create a beautiful masterpiece using ladyfingers and cakes to build a delicious and creative show piece.

Dear SOS: Don't laugh, but the egg salad from Canter's Deli on Fairfax Avenue is lovely. Light, not oily or overly mayonnaise-sodden. Think you can get the recipe for this retiree?Toby HornLos AngelesDear Toby: Eggs, celery and mayonnaise. Los Angeles' landmark Canter's Deli keeps it simple with its take on this classic. And that's just fine.

While the name might suggest a Spanish origin, Chicken Marbella actually traces its history back to New York City's Jewish population in the 1970s; this was and still is a classic Shabbat dinner designed to amaze and relax everyone at the table. The fatty, savory chicken thighs are braised in a tangy, sweet, and aromatic sauce infused with the rich floral flavor of plums. Served over tender couscous and with a meaty, sparklingly bright wine sauce, Chicken Marbella is how you really begin a weekend!