Havarti cheese, sautéed shiitake and baby bella mushrooms, rosemary, thyme, and a drizzle of white truffle oil for good measure makes for a supreme pizza.
All the flavors in this dish — smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy hard-boiled egg and sharp red onion — work wonders together.
Creamy zabaglione custard with whipped cream and tart rhubarb compote, strawberries, and spicy ginger crumble. Trust us, it doesn’t get better than this.
Simple soba noodles can quickly be combined for this perfect lunch creation, served warm or cold.
This asian inspired turbot dish with mushrooms, ginger and soy broth is light, bright and fresh.
Chocolate and banana are a classic muffin pairing and there’s nothing too complicated about this recipe – anyone can whip up a batch and have a sweet breakfast all week long.
Pasta is one of the easiest ways to get from hungry to dinner on the table. Next time you’re stumped on what to add, try this assortment of flavorful and nutritious toppings.
Phyllo dough requires a calm penitence to work with but these spanokopita-inspired appetizers are a delicious payoff.
Built like a cinnamon bun, these rolls are comprised of a traditional scone dough layered with a filling of pumpkin butter, ground pecans, cinnamon, cloves, and a touch of brown sugar.
There’s a lot to love in this galette from the flakey sour cream pastry to the mushrooms deglazed with sherry to the tangy, ripened goat cheese.
This coconut caramel syrup is super simple to make and while it’s delicious drizzled over fluffy banana pancakes, the possibilities are truly endless.
What this cake lacks in style in more than makes up for in rich flavor.
Homemade gnocchi is incomparable, but if you’re pressed for time, this sauce will spruce up any store-bought pasta for a delicious dinner.
Who doesn’t love pie? This one is loaded with summery blackberries while diced candied ginger adds an element of surprise.
Three cheeses of varying strength and smoothness combine in these customizable bite-sized pastries.
It is time for some dip. Namely, a simple roasted eggplant dip, from Laura Davidson.
Not only is this dip really easy to put together, but it is also healthy and packed with flavor. Serve it with with your favorite chips for a quick starter.
Despite looking somewhat labor-intensive, this dish is pretty easy to put together. The most time-consuming part involves the slicing and grilling zucchini.
This is an all-purpose dish and can be enjoyed at both breakfast, lunch, and dinner.
These are just different enough to make them special and a bit unique, but still worthy of being called a classic buttermilk biscuit.
Enjoy an awesome banana bread recipe, made with brown butter, from Laura Davidson.
Laura Davidson might have solved the whole Monday blues thing and… it involves this blueberry loaf cake. And lots of almond streusel.
This “chowder” is extremely unique and multi-dimensional in flavor. The lightness of the quinoa, combined with potatoes makes it hearty.
Technically, traditional Italian ricotta cheese isn’t made from whole milk — which is what this version calls for.
If you want to make your own pasta, try using this delightful recipe from Laura Davidson.
Laura Davidson gives us a wonderful recipe for a vanilla and lemongrass ice cream.
Homemade risotto is pretty straightforward, involves relatively few ingredients, and has endless possibilities. By Laura…
Try these delicious pumpkin spelt muffins from Laura Davidson. By Laura Davidson This recipe was…
This dish is a little bit spicy, salty from soy sauce, and full of fresh flavor from chopped scallions, lime, and toasted sesame seeds.
Making home made pasta can be intimidating but this recipe shows that it is not only fun, but simple and extremely rewarding.
This pie offers everything a good pie should. A flaky crust and a delicious filling of sweet summer peaches, blackberries and cinnamon.
They quick cakes are easy to put together, require few hard-to-find ingredients, and don’t require a lot of fuss.
After her last day at culinary school Laura shares what she is (and isn’t) looking forward to as she shifts to working in a real restaurant.
Laura Davidson found inspiration for this summer couscous salad by just taking a peek in the fridge.
From the 5:30 wake up, to rush during service, Laura Davidson shares what a typical day as a culinary student is like.