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Gourmet Recipes

Poached Chicken with Arugula-Almond Pesto Tea Sandwiches
Poached Chicken with Arugula-Almond Pesto Tea Sandwiches
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By: Marge Perry & David Bonom

The slightly sweet bread adds an interesting twist to this savory sandwich. You may double the amount of pesto and freeze the extra in ice cube trays for later use.... Read more...
Cranberry Crumb Coffee Cake
Cranberry Crumb Coffee Cake
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By: Mallory Lanz

This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat. Read more...
Sausage, Cheddar, and Sourdough Strata
Sausage, Cheddar, and Sourdough Strata
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By Marge Perry & David Bonom

Ideally suited for an easy-going brunch, stratas benefit from being made up to a day ahead so the egg can thoroughly soak into the bread. We’ve used sausage in the... Read more...
Turkey Juicy Lucy
Turkey Juicy Lucy
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By: Marge Perry & David Bonom

Minneapolis is famous for its “Juicy Lucy”—a thin burger with an oozing cheese filling. Have lots of napkins on hand—and be sure to wait a minute or two after you... Read more...
Spring Vegetable and Almond Pizza
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By: Sally James

Nuts on pizza are not something you’ll come by often, but they add a delightful crunch as well as contributing healthy proteins and oils saving the need for extra meat and cheese. Read more...
Caramelized Onion and Goat Cheese Tart
Caramelized Onion and Goat Cheese Tart
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By: Rosemary Mark

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Rosemary, Gruyère and Garlic Potato Galette
Rosemary, Gruyère and Garlic Potato Galette
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BY Irvin Lin

Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven,... Read more...
Healthier Macaroni and Cheese
Healthier Macaroni and Cheese
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By: Jill Silverman Hough

The secret weapon here is pureed winter squash—it substitutes for some of the cheese. We’ve also added heart-healthy walnuts to the topping. And yet the whole dish cooks up as... Read more...
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
Cheddar Topped Savory Butternut Squash and Apple Crème Brûlée
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By Marge Perry & David Bonom

Autumn flavors take center stage in this squash crème brûlée with flavors reminiscent of pumpkin spice. Read more...
Pecorino Crème Brulee with Caramelized Balsamic Sugar
Pecorino Crème Brulee with Caramelized Balsamic Sugar
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By: Marge Perry & David Bonom

Balsamic vinegar adds a subtly hint of tang to the sweet bruleed topping on this pecorino custard. It may be made in advance and served at room temperature, but the... Read more...
Gorgonzola and Rosemary Crème Brûlée
Gorgonzola and Rosemary Crème Brûlée
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By: Marge Perry & David Bonom

The heady combination of pungent gorgonzola and piney rosemary makes this a memorable and rich start for a meal or the focal point as an entrée for a luncheon or... Read more...
Roasted Garlic and Parmesan Crème Brûlée
Roasted Garlic and Parmesan Crème Brûlée
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By: Marge Perry & David Bonom

This unusual crème brulee presents familiar flavors and ingredients in a new way. Roasted garlic adds sweet depth to the parmesan custard to make a hauntingly delicious dish that may... Read more...