toad in a hole ala nigella lawson by Chez la mere

pic doesn't do it justice because when it's done it should look like yorkshire pudding all big and poofy the pic taken for this recipe is just before the pan is put into oven to bake

Fritto Misto by maria liberati

Hollandaise Sauce by Chef Smith

Brown Sugar Clafoutis with Pears by Chez la mere

courtesy of orangette.blogspot.com

RICOTTA PANZAROTTI WITH MARINARA SAUCE by Linda Tay Esposito

I learned how to make the panzarotti from a chef with the same last name as I in Sorrento. Esposito is a very common name in the Naples area. She was tickled to see an Asian Esposito. Instead of trying to make your own puff pastry, I highly recommend using the frozen ones (Dafour is an excellent brand) to reduce the prep time by…

Hollandaise Sauce by myra byanka

This recipe uses clarified butter to emulsify the sauce. To keep this sauce from breaking, keep it warm, but not hot. Equipment: wire whisk

Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Focaccia ai Funghi by Maria T Capdevielle

Alfredo Sauce by J. Gino Genovesi

Alfredo Sauce can be used topping meats, potatoes mashed or baked, toasted garlic breads, vegetables and is good tasting. Try this . You will like it. Improvise is you wish.

Russian Snow Twigs by Chez la mere

These are lovely at a xmas party. The demand for these never ends once you start courtesy of Diana Henry from Roast Figs Sugar Snow

Bruschetta di Pollo & Curry ( Bruschetta with Chicken & Curry) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Lowell’s Best Ever Granola copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Palotto Cacio e Uova copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Pashka by Chez la mere

A flavorful sweet molded cheese spread, traditionally offered with slices of Russian Easter bread. Raw yolks go into this and considering eggs are pasteurized and the mix is refrigerated, it is not a worry. use 2 tablespoons Byrd’s custard powder instead of the yolks to thicken the spread but not worry about raw egg yolks. I'm…

mince chicken and fennel pyramids by sunil k.nayar

with mince chicken and chop fennel and spices