Commander’s Palace’s Garlic Bread
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Commander’s Palace’s Garlic Bread

This is the garlic bread by which all others are measured in New Orleans. Or at least that’s what my wife says. I can’t disagree, and I always eat far too much of it every time I have dinner at Commander’s, where this seems low-rent for such a fabulous restaurant. So what? It’s great with cocktails. The essential trick to making great garlic bread is. . . Read More. . .

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Genoise (Sponge Layer Cake)

This is the basic cake to use for light layered cakes, from the late, brilliant baker Lonnie Knisley. To make it chocolate, add a half cup of cocoa powder. Read More. . .

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Devil’s Food Cake
Bakery

Devil’s Food Cake

Here’s my devil’s food cake. It may be a lot different from yours–fluffier, for one thing. I am not claiming to be a better baker than you. Just different. By the way, what makes the difference between devils food and just plain chocolate? It’s the red food coloring. Read More. . .

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Spanakopita (Spinach Pie)
Bakery

Spanakopita (Spinach Pie)

RecipeSquare-150x150 Greek spinach pie is everybody’s introduction to the cuisine. That’s lucky, because one taste of spinach pie hooks you for life. Fortunately, it’s also found in most restaurants whose cuisines were touched at any time in their histories by the Ottoman Empire. Some restaurants have taken to doing this as a small turnover, but this is the original casserole style. It’s more often served as an appetizer than as a side dish. Recipe details. . .

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Popovers
Bakery

Popovers

Popovers are so wonderful to eat and so simple to make that, if you were the eater, you’d wonder why the baker didn’t make them more often. The answer is that you need a few items that are uncommonly used in baking. . . Get the whole recipe and tips here. . .

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Jalapeno-Cheese Cornbread
Bakery

Jalapeno-Cheese Cornbread

Chef Paul Prudhomme made these popular in the early 1980s, although the idea was around long before then, especially in Texas. You can leave out the cheese and the jalapenos, and substitute other things, like corn kernels, bacon, or green onions. Or add 1/3 cup of sugar to make it sweet. As usual, I prefer self-rising flour, which I find is not only more convenient but gives a superior result, especially with the acidity in the buttermilk to kick it off. 2 cups yellow self-rising cornmeal 1 cup self-rising flour…

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Brioche For Savory Pastries–And Just Eating
Bakery

Brioche For Savory Pastries–And Just Eating

Brioche For Savory Pastries Brioche is a classical French bread made with more eggs and butter than a standard bread. It’s good on its own, but I like it as a crust and cover for things like pot pies and dishes en croute. 1 tsp. sugar 1 package dry yeast 2 tsp. salt 1/4 tsp. white pepper 5 cups all-purpose flour 2 sticks butter, softened 6 large eggs, beaten just until blended 1. Warm 3/4 cup of water to just barely warm to the touch in a microwave oven. Dissolve…

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Oat Bran And Apple Muffins
Bakery

Oat Bran And Apple Muffins

Oat Bran And Apple Muffins Remember oat bran muffins? Remember how they were supposed to bring your cholesterol down, so everybody was eating them? Remember the cartoon about the man who stood in front of the three-story oat bran muffin he had to eat to make up for everything he’d eaten before? Well, I fell for that stuff, too, and for a couple of years I made a batch of oat bran muffins every two or three weeks, and ate one every day. It was not unpleasant, actually. These are…

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Sweet Potato Biscuits

Sweet Potato Biscuits We love making homemade biscuits around our house. Whenever I see a biscuit recipe that sounds interesting, I try it. This one came to me from the Old Forester Bourbon distillers, and before I even made it I knew it would be great. Sweet potato biscuits! 2 1/2 cups self-rising flour 1 stick butter, softened 1/4 cup brown sugar 1 1/4 cup milk 1 1/4 cup cooked, mashed sweet potatoes 1/4 cup Old Forester Bourbon (or your favorite brand) Preheat the oven to 450 degrees. 1. In…

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Banana Peanut Butter Bread

RecipeSquare-150x150 This is the first hit recipe on my radio show, back in 1988. I remember sending out dozens of copies of it every week for a while. Then the interest faded, just the way it does for hit records on a music station. That didn’t make it any less good. It’s a terrific loaf of bread that can be eaten during a meal, as dessert, for breakfast, or for a snack.

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Pastry Cream

RecipeSquare-150x150 Read entire article.

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Bruschetta

RecipeSquare-150x150 Bruschetta is the forerunner of garlic bread, popular in Italy for at least 500 years. The essential ingredient is a loaf of bread in the Tuscan style: with a thick, dark crust and a coarse interior, with an up-front yeasty flavor. French bread will do in a pinch, but it’s worth buying a loaf of bread in a rustic style to make this. Bruschetta is the perfect appetizer to make when you have a surplus of tomatoes. The riper they are, the better. Read entire article.

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Savory Waffles

RecipeSquare-150x150 This started as a way to serve caviar as a pass-around appetizer at my big charity dinners. I’d make a little waffle with just one big hole in the center, and that was where the sour cream and caviar would go. Then I started snacking on the extra waffles, and realized they could be served with all sorts of other dishes, from seafood to eggs. And they’re not bad all by themselves, as an alternative to bread. Recipe details. . .

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Ham and Goat Cheese Bread
Bakery

Ham and Goat Cheese Bread

RecipeSquare-150x150 This is good not only in a basket of breads for the dinner table, but also as a tangy breakfast item. You can bakeof dough in a loaf pan and make one big bread, but I prefer the small muffin-sized version. Recipe details. . .

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