There are likely 5,000 ways to make chicken. Today we are going to share another way to make chicken that is sure to be a crowdpleaser. Orianne Consentino, from Up Chef Creek, shared a mouth-watering pistachio-crusted chicken recipe with us in the Spring 2011 issue of Where Women Cook. Continue reading
As the Summer days start to wind down I know our minds are on the bounty of the harvest that Fall will bring. Apple trees will soon be producing ripe, juicy, and delicious fruit. What better way to put that fruit to good use than a perfect apple pie? The Spring 2011 issue of Where Women Cook features an apple pie recipe by Tricia Martin of Eating is Art. Continue reading
Who doesn’t love a good muffin? They are the perfect compliment to any breakfast or great as a stand alone breakfast. I’ve even been known to eat a muffin for dessert now and then. You definitely don’t pass up the chance to bake a muffin recipe by the “Goddess of Bakedom”, Sarabeth Levine, from Sarabeth’s Kitchen. We first introduced you to Sarabeth in our Spring 2011 issue of Where Women Cook.
I am always so happy when our featured guests include a recipe with their Thursday photography posts. I LOVE the photos of this tart from Jenny…I think it’s one of her best recipes. (I will try to refrain from licking my screen. Try being the operative word here.) If you want deeper instructions on making this honey apple tart, please visit Picky Palate and see the original recipe.
1 sheet Puff Pastry, thawed
heaping 1/2 Cup creamy peanut butter
2 Tablespoons honey, warmed plus 4 Tablespoons for drizzling
2 apples of choice, sliced thinly
2 Tablespoons granulated sugar
Powdered sugar for dusting
1. Preheat oven to 350 degrees F. Slice puff pastry dough into 3 equal size rectangles and place onto a silpat lined baking sheet. Warm peanut butter in a microwave safe bowl until liquid like. Drizzle in 2 Tablespoons of honey, stir then spread evenly over 3 pastry rectangles leaving 1/2 inch border around edges. Layer apple slices neatly over top of peanut butter, drizzle with warm honey, sprinkle with sugar then bake for 30-35 minutes or until pastry is lightly browned and puffed around the edges. Let cool completely then drizzle with additional warm honey if desired and powdered sugar. Serve as whole tarts or cut each tart into fourths.
3 full tarts or 12 slices
Of all the email I receive about our magazine and the website, the question that has been asked most often is a request for the recipe for the AMAZING chocolate cake made by Royal Chef, Carolyn Robb, in Issue 2.
And after looking at it can you blame people for wanting the recipe? Continue reading
Real vanilla (NOT imitation! Yuck!) is one of the truly wonderful things on the planet and I adore it. In fact, I often dab some on instead of perfume when I want to smell especially yummy (I know, but you should try it sometime…it’s amazing.) Maryam makes it look so easy and pretty to make, I just might try making this and giving it out for the holidays (AFTER I have a liberal supply in my pantry for myself, of course.) Continue reading
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