Recipes

Copyright 2014. Rosso-Feren. All rights reserved.Chocolate-Bacon Clusters (click on link to print pdf)The original recipe is very tedious. Threading and pre-cooking the bacon on skewers and then brushing andsprinkling, well, it was all too much! Here is the quick version and equally as delicious!Ingredients1 LB center-cut bacon, thin cut, but try thick if you dare3 […]

Strawberry pie, strawberry parfait, strawberry crisp, strawberry cheesecake, macerated strawberries, strawberry tart, strawberry pavlova, strawberry cobbler…. Question: How many of the above desserts become even more extra-ordinary with a dollop of something creamy and white on top? Answer: All of Them! Shall I buy a frozen whipped topping? No Shall I buy a can of

Ingredients3 lbs boneless, skinless chicken pieces cut into1 1⁄2 -inch pieces1/2 cup flour, all purpose or rice5 Tbsp curry powder (fav is Madras)2 1⁄2 teaspoons Kosher salt3⁄4 teaspoon freshly ground pepper1⁄2 cup olive or coconut oil3 Tbsp fresh ginger, minced2-3 Tbsp garlic, minced1-2 chili peppers, seeded, de-veined, minced5 cups (divided) chicken broth2 lg sweet potatoes

I stumbled across this recipe 12 years ago when I discovered that I could make my own ricotta cheese and that it was worth doing! Well maybe not worth it, but it’s totally WORTH it! Confused? Let me explain. Ricotta cheese you buy in a grocery store is fine for lasagna, stuffed shells, and anything

“I just love this recipe!” said Leigh, one of our Chapel Hill Food Fairies. “I found this blogger, Sally’s Baking Addiction, and ALL her recipes turn out perfectly. https://sallysbakingaddiction.com/coconut-cake/ Leigh was referring to this scrumptious 3-layer coconut cake which appears as perfection and, according to the client who requested this for her daughter’s birthday, it

Yields: 10-12 cookies Ingredients 1/2 cup creamy peanut butter 1/4 cup coconut oil 1/4 cup maple syrup 1/3 cup semi-sweet chocolate chips 1 1/2 cups unsweetened coconut (I used Trader Joes) 2 Tblsp unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 slightly heaped tsp kosher salt 1/2 teaspoon cinnamon Preparation 1. Prepare a cookie sheet

Active Time: 45 MIN Total Time: 3 HR Yield Serves: 6 Pastry chef Koa Duncan of Los Angeles’s Water Grill is incredibly creative. She’s also remarkably persistent: Working as a pastry chef in a town that loves to diet is an uphill battle. Her fantastic passion fruit and creamy coconut parfait, layered with crunchy bits

Ham is a holiday favorite, but they tend to be big and unless you’re feeding a small army you’re probably going to have leftovers. You can make ham sandwiches, ham salad, all manor of breakfasts and this ultra easy and remarkably healthy split pea soup. Instant Pot Split Pea Soup 6 Quart Instant Pot leftover

Want to wow someone with a fancy delicious dish but don’t feel like slaving over it? Look no further than this delightful, flavorful bisque where the most time-consuming part is pulling the mussels from their shells. This is not a low fat, low calorie dish and I’m not going to pretend that it’s good for

Asian food is my favorite food. From the basic Americanized and overly sweet Chinese take-out joints that you can find in any city to the high end Omakase Japanese restaurants I’ve been to in NYC and all of the Korean bulgogi, Pad Thai, and Vietnamese Pho joints in between. I cannot get enough of Asian

Famed chef and restaurateur David Chang has a series on Netflix called Ugly Delicious and I highly recommend it to anybody who loves food. The name of the show is how I feel about this dish. I am not going to lie. The picture I took of this dish is ugly. My plates hale from

I may do most of the cooking in our house, but I often make my wife do the hardest part. She has to tell me what she wants to eat. Once I get a few ideas out of her I’ll either delve into the archives or hit the net for a new recipe. In this

Winter is when some of my favorite foods really come out to shine and pot pies are high on that list of fantastic winter dishes. Turkey pot pie after Thanksgiving or Christmas, chicken pot pie whenever the mood or the rotisserie chickens are on sale or take this fantastic vegetarian version out for a spin

It’s winter in North Carolina and though we may not have snow very often, it does get cold and when the humidity is hovering in the high 80% range and the temperature is in the low 30’s the chill seeps deep into your home and has a knack for finding its way to your bones.

For almost as long as I can remember this recipe has been “in the family”. I can remember being a child slicing up tomatoes or inhaling the herby scent as I spread the marinated tomatoes out onto the tart shells. The smell of these baking was either the final hint that the holidays were upon

I’m not even a huge sausage fan but these were beyond sausage and scrumptious in their clean simplicity. I found the recipe for these online and made a small adaptation for my adult daughter who is trying a Paleo – type diet for auto immune disease. I had a hard time refraining from eating more

Is it cold where you are today? Are you holding your hot coffee or tea cup tightly while you sip down the warming liquid? How about a change of flavor pace this holiday season that might just outlast your Christmas tree? This recipe came to us on a recent visit to Norfolk Virginia and a

I would not consider myself a baker. I always sigh and move on, when I see a really delicious dessert that requires baking. I tend to mess up the recipes in some small way. It may be overly dry, or maybe it doesn’t rise properly, too dense or some other version of too much or

I am not a vegan, but these cookies are delicious! I doubt they are any better for you, the environment or anyone else except maybe the cows and chickens. They are not easier to make. So why did I make them? Well that’s easy, I didn’t have enough eggs or butter, but my pantry just

It’s always fun to come up with a menu based on a single ingredient. Sometimes it’s the protein, sometimes it’s a vegetable. This time around the recipe was based on something that wouldn’t even end up in the recipe! Enter the Gewurztraminer (pronounced gə-ˈvu̇rt-ˌstra-mə-nər). We tasted a bottle at our local wine shop and loved

We live just down the street from a little roadside stand that sells arguably some of the freshest seafood possible. We love to stop in and pick up whatever they happen to have and fashion a dish around that ingredient. This past weekend that dish happened to be Swordfish. I’ve never cooked it before, and

When my wife came home with “The High-Protein Vegan Cookbook” I rolled my eyes and gave her a look like “You’re kidding right? Why do we need this?” We love meat and dairy and I find a lot of vegan versions of regular dishes to be poor substitutes. But I sucked in my desire to