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Gourmet Recipes

Blueberry Lemon Thyme Muffins
Blueberry Lemon Thyme Muffins
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By Brandy O'Neill

These blueberry lemon thyme muffins are the perfect spring breakfast or brunch treat. They are ready in less than an hour and packed full of fresh lemon flavor, juicy blueberries... Read more...
Coconut Macaroons
Coconut Macaroons
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By: Amy Hatwig

Coconut macaroons are not only stunning but tasty and gluten-free! Chewy inside and crisp on the outside, you won’t be able to stop at just one. Dip bottoms in chocolate,... Read more...
Brown Butter Pecan Cinnamon Bars
Brown Butter Pecan Cinnamon Bars
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By: Emily Luchetti

Bar cookies are particularly easy to make since you melt the butter first, and these have a special spiciness from the singular taste of browned butter combined with cinnamon. Read more...
Cornmeal Almond Biscotti
Cornmeal Almond Biscotti
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By: Emily Luchetti

Corn might have started out in the Americas, but the Italians really know how to make tasty delicacies with it. Grainy and nutty, these “dunkers” go well with fruit or... Read more...
Mint Dark Chocolate Chip Marshmallows
Mint Dark Chocolate Chip Marshmallows
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By: Marge Perry & David Bonom

Mint chocolate chip lovers will delight over these ethereal treats. You can use regular or mini dark chocolate chips. Read more...
Himalayan Sea Salted Dulche De Leche Swirl Marshmallows
Himalayan Sea Salted Dulche De Leche Swirl Marshmallows
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By: Marge Perry & David Bonom

The streaks of creamy tan and white tell only one delicious part of the story of these marshmallows: the subtle balance of salt comes as a delightful surprise. Read more...
Cherry and Dark Chocolate Marshmallows
Cherry and Dark Chocolate Marshmallows
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By: Marge Perry & David Bonom

A candy thermometer, a well-constructed saucepan that heats the sugar syrup evenly, and patience are key to marshmallow-making success. The pay-off is big, fluffy, flavorful marshmallows. Read more...
Couscous with Prawns, Summer Vegetables and Wine
Couscous with Prawns, Summer Vegetables and Wine
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By: Sally James

Israeli couscous is a larger grained “pasta” than regular couscous. It has delightful silky texture and meld with all kind of flavors served either hot or cold. I love wine... Read more...
Tea Frosted Blondie Brownies
Tea Frosted Blondie Brownies
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By: Rosemary Mark

Tea flavored butter frosting adds an elegant touch to traditional butterscotch brownies. Use your favorite Earl Grey or spiced Chai tea leaves to make a strong infusion for the frosting. Read more...
Guinness Fruit Cake
Guinness Fruit Cake
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By: Sally James

This isn’t the typical American fruit cake. Made from a mixture of dried fruit soaked usually in sherry, I’ve used orange juice in this one so the sherry doesn’t overpower... Read more...
Rye Crepes with Buttery Apple Compote
Rye Crepes with Buttery Apple Compote
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By: Marisa McClellan

This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both... Read more...
Gingerbread Crepes Topped with Ginger Cranberry Compote
Gingerbread Crepes Topped with Ginger Cranberry Compote
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By Brandy O'Neill

These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote. Read more...