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Blueberry Ice Cream Pie



  • 1 1/2cups slivered almonds
  • 2tablespoons packed light brown sugar
  • 1/2teaspoon kosher salt
  • 3tablespoons unsalted butter, melted


  • 3cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
  • 1/3cup granulated sugar
  • 1teaspoon cornstarch
  • 1/4teaspoon kosher salt
  • 1teaspoon grated lemon zest
  • 2teaspoons freshly squeezed lemon juice
  • A few gratings of nutmeg (about 1/8 tsp.)
  • 1tablespoon water


  • 1quart homemade or purchased vanilla ice cream
  • 3/4cup of the Blueberry Sauce, chilled
  • 1/2cup creme fraiche or sour cream
  • 1/2cup heavy cream
  • 1tablespoon sugar
  • 2cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
  • Remaining Blueberry Sauce, heated
  • Directions

    1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
    2. Bake 8 to 12 minutes until lightly golden. "Don't overbrown or the crust will have an overpowering flavor," Scott says. Allow to completely cool on a rack. Transfer to freezer until ready to use (may be made up to a week in advance and frozen, tightly wrapped).
    3. In large, wide, nonreactive skillet combine blueberries, sugar, cornstarch, and salt, stirring well with a spoon to distribute the sugar and cornstarch. Add zest, lemon juice, water, and a few gratings of fresh nutmeg; stir again to blend.
    4. Cook and stir over medium heat until blueberries begin to pop, give off juice, and come to a full simmer. Simmer, stirring gently for 1 additional minute until sauce is lightly thickened and cornstarch is well cooked.
    5. Set aside to cool; refrigerate sauce until completely chilled before proceeding. "Otherwise you'll wind up with a blueberry milk shake," Scott says.
    6. Transfer ice cream to a mixing bowl and let stand in the refrigerator 30 minutes or until just softened.
    7. Spoon half into prepared crust. Spread in even layer and top with the chilled blueberry sauce. Spoon on remaining ice cream and spread to edges.
    8. Cover surface of ice cream with plastic wrap and freeze at least 8 hours or overnight until firmly set.


    1. In chilled mixing bowl, whisk creme fraiche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

French Toast with Pears


  • 3medium pears, peeled, cored, and thinly sliced
  • 2tablespoons packed brown sugar
  • 1/2teaspoon snipped fresh rosemary
  • 2tablespoons butter
  • 14 - 15half-inch slices French bread (about 1 loaf)
  • 8ounces Brie cheese, rind removed and cheese thinly sliced
  • 2tablespoons butter, melted
  • 3tablespoons granulated sugar
  • 1teaspoon ground cinnamon
  • 2 1/2cups milk
  • 3eggs
  • 1tablespoon vanilla
  • 1/4teaspoon salt
  • Warm maple syrup, fresh berries, and honey, or purchased cranberry conserve
  • Directions

    1. Grease a 3-quart rectangular baking dish; set aside. In a large skillet cook pears, brown sugar, and rosemary in 2 tablespoons butter over medium heat for 4 to 5 minutes or until pears are just tender. Arrange 7 or 8 bread slices in a single layer in prepared baking dish. Spoon pear mixture and arrange Brie on bread slices. Top each stack with a bread slice. Brush bread with melted butter. Combine granulated sugar and cinnamon. Sprinkle evenly over bread. In a medium bowl whisk together milk, eggs, vanilla, and salt. Slowly pour over bread slices. Cover and chill for 1 to 24 hours.
    2. Preheat oven to 375 degrees F. Bake, uncovered, for 40 to 45 minutes or until edges are puffed and golden. Let stand for 10 minutes. Serve warm with maple syrup, berries, and honey, or cranberry conserve. Makes 8 servings.

Vanilla French Toast


  • 4eggs, lightly beaten
  • 1cup half-and-half or milk
  • 2tablespoons sugar
  • 2teaspoons vanilla
  • 1teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 8slices dry white or whole wheat bread
  • 2tablespoons butter or vegetable oil
  • Butter
  • Maple syrup
  • Banana slices
  • Ground cinnamon
  • Directions

    1. In a shallow bowl, beat together eggs, half-and-half, sugar, vanilla, cinnamon, and nutmeg. Dip bread slices into egg mixture, coating both sides.
    2. Preheat oven to 200 degrees F. Place a plate or serving platter in the oven. In a 12-inch skillet or on a griddle, melt 1 tablespoon of the butter over medium heat and spread it over the cooking surface. Add half the bread slices and cook for 4 to 6 minutes or until golden, turning once. Transfer slices to oven to keep warm. Repeat with remaining butter and bread. Serve with additional butter, maple syrup, and banana slices. Sprinkle with cinnamon.

Waffle Breakfast Casserole

Hong Kong Sesame Toast Strips


  • 2eggs
  • 1/2cup milk
  • 1tablespoon honey or sugar
  • 1/2teaspoon toasted sesame oil
  • 2/3cup sesame seeds
  • 4slices Texas toast or 1 1/2-inch-thick slices challah bread
  • 3tablespoons peanut oil
  • 1/2cup apricot preserves or orange marmalade, warmed, or maple syrup
  • Directions

    1. In a shallow bowl beat together eggs, milk, honey, and sesame oil. Place sesame seeds in a second shallow dish; set aside.
    2. Cut each bread slice into four strips (16 strips total). Dip bread strips briefly in egg mixture, then roll in sesame seeds, pressing lightly to help them stick.
    3. In a large skillet heat peanut oil over medium heat. Cook half of the seed-coated bread strips in hot oil for 4 to 6 minutes or until golden brown, turning frequently to brown all sides. Place on a paper-towel-lined platter; keep warm. Repeat with the remaining bread strips, adding additional peanut oil as needed. Serve with apricot preserves.

Spiced Eggnog Pancakes


  • 2cups all-purpose flour
  • 1tablespoon baking powder
  • 1/2teaspoon salt
  • 1/4teaspoon ground nutmeg
  • 2eggs, lightly beaten
  • 2cups dairy or canned eggnog
  • 1/4cup cooking oil
  • Directions

    1. In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.
    2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

    From the Test Kitchen


    If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

Open-Face Pesto-Chicken Burgers


  • 1pound uncooked ground chicken or ground turkey
  • 4tablespoons purchased basil pesto
  • 1/4cup finely shredded Parmesan cheese
  • 3cloves garlic, minced
  • 1/4teaspoon kosher salt or salt
  • 23-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
  • 2tablespoons olive oil
  • 4slices fresh mozzarella cheese
  • 2cups fresh basil leaves, arugula, or spring garden mix
  • 8small tomato slices
  • Ground black pepper
  • Directions

    1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
    2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).
    3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
    4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.