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.
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.
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.
Despite looking somewhat labor-intensive, this dish is pretty easy to put together. The most time-consuming part involves the slicing and grilling zucchini.
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.