I would like to think it's my "engaging personality" that makes me popular at parties but, if I'm being honest, I know it's really my baked Brie -- a warm and creamy round of Brie topped with honey, dried cherries and nuts, all encased in golden puff pastry. People clamor for this stuff and are always sidling up to me to get the recipe. When I tell them how easy it is to make, they're always surprised. How can such a fancy-looking appetizer be so simple? The secret is store-bought puff pastry and, of course, knowing how to use it. Read more
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Thanks to all who entered last week's Le Creuset giveaway, and congrats to the lucky winner Rosalyn R. from California! No worries if you didn't win -- to celebrate the holidays, I'll be giving away my favorite gourmet cookware and cookbooks every week from now until Christmas.
This week, enter to win this Anolon Tri-Ply Clad Stainless Steel Large Rectangular Roaster with a Nonstick Rack (a $99 value). It's perfect for roasting everything from your Thanksgiving turkey to your holiday pork roast. And it would also make a wonderful holiday gift! There are many ways to enter -- click here for details. |
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In this quick and easy recipe -- adapted from The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift -- jumbo shrimp are bathed in a sweet and spicy brine, and then sautéed with loads of fresh ginger and garlic. It appeals to kids and adults alike. In fact, the recipe headnote reads: "If there is one recipe in this book that is guaranteed to have your family moaning with gratitude, this is it. After eating these shrimp, a five-year-old has been known to say, 'Wow, Mom, thanks!' And they've driven a grown woman to shamelessly lick her plate -- in front of everyone." Serve it with steamed broccoli and jasmine rice to complete the meal.
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