Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It's a great way to use up left over bread — white, (the classic), brown, brioche, even stale croissant, the method is the same whichever you use. If you're feeling particularly decadent, smear the buttered bread with a little marmalade or jam before baking.
The trifle needs to be done a day ahead.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
These divine peanut butter "cups" are nothing more than chunky peanut butter sandwiched between two milk chocolate disks (called feves) that are made by fine chocolate companies like Valhrona and Guittard, for making melting easy. (Valhrona’s are definitely more perfumed and deeply flavored.) It’s not really a recipe.
This unusual and complex dish combines the nutty flavors of Swiss cheese and artichokes with the lightness of sorrel, interwoven with layers of fresh herbs. It can serve as the star of the meal served with an endive or beet salad and a good red wine, or accompany filets of salmon or tuna.
An improvised recipe for our Stump the Cook contest that is eaten at room temperature. For appetizers and snacks, pile the onions on garlic toast or cucumber slices. For main dishes, try it over grilled salmon, sword fish, or lamb, or over cous cous, quinoa, or rice.
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.