Recipe

Recipes

Raw Broccoli And Basil Salad With Peanuts And Shallot Recipe

Try this recipe for Raw Broccoli and Basil Salad with Peanuts and Shallot from the Dining In cookbook. Raw broccoli is a true gift to the salad world. It takes on dressing like a champ, fully absorbing whatever it’s bathed in without wilting, improving with time. This particular dish, which makes…

Recipes

Blueberry Cake With Almond And Cinnamon Recipe

Try this recipe for Blueberry Cake with Almond and Cinnamon from the cookbook Dining In. Whenever I have a muffin, my first thought is generally, “Why aren’t muffins better?” Butter, sugar, eggs, flour — I mean, by all accounts, it should be at least an 8/10 every time. And yet I find…

Recipes

Butter-Tossed Radishes With Fresh Za’atar

Try this recipe for Butter-Tossed Radishes With Fresh Za’atar from the cookbook Dining In. These radishes have everything I want in life—butter, za’atar, and lots of salt—and are the ultimate motivation for hunting down a nice bunch with perky green tops. Cook these guys just long enough to wilt the greens and…

Cooking

Inside A Food Entrepreneur’s Kid-Friendly Kitchen

Get inspired by Delica Kitchen co-founder Devin Connell's hub for entertaining and family life.

Recipes

Quinoa Tabouli With Pomegranates & Pistachios

Try this recipe for Quinoa Tabouli With Pomegranates & Pistachios from The Moosewood Restaurant Table cookbook. Toasted quinoa, beautiful pomegranate seeds, and toasted pistachios—that’s a whole lotta crunch. Not just a workout for the jaws, this salad is also a refreshing, healthful treat with the traditional tabouli seasonings of olive…

Recipes

Apple & Fig Galette With Rosemary

Try this recipe for Apple & Fig Galette With Rosemary from The Moosewood Restaurant Table cookbook. This rustic pie is delectable, especially if you love rosemary. Maple syrup, vanilla, and rosemary are a tasty combo of flavors with apples and figs. Peel the apples, or don’t peel, as you wish.

Food

Stuffed Poblano Peppers

Try this recipe for Stuffed Poblano Peppers from The Moosewood Restaurant Table cookbook. Dark green poblanos are mild to medium hot and have a complex flavor, especially when roasted. And they are sturdy, so they work well for stuffing. Happily, they have become much more widely available in grocery stores and at farmers’…

Food

Baba’s Handmade Pierogi

Once you’ve tried authentic handmade pierogi, you’ll never buy them from the freezer aisle again.

Food

Breakfast Popovers: Mini Dutch Babies with Smashed Raspberries

Transform humble ingredients into these delicious brunch treats — a cross between pancakes and popovers — which you can customize with a huge range of fresh toppings.

Recipes

Smoked Matzo Ball Soup

Recipes

Pumpkin, Chestnut & Chorizo Soup

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Salted Ginger Caramels

Recipes

Chocolate Caramel-Corn Fudge

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Chocolate-Dipped Sponge Toffee

Recipes

Restaurateur Paul Kahan’s Mussels In Sour Beer

Try this recipe for Mussels In Sour Beer from Paul Kahan’s new cookbook, Cheers To The Publican, Cheers To The Publican, Repast And Present.  Just after we came up with the idea for The Publican, a few of the chefs started coming over to my house to play around with different dishes,…