This Eat Beat features a Culinary SOS request from Pat Schwanhausser in Elkin, N.C.:
I am from North Carolina and recently visited Los Angeles. While there I visited Julienne in San Marino. The double-chocolate espresso walnut cookie is the best I have ever eaten. Would it be possible to get the recipe for this cookie?
Julienne was happy to share its recipe for amazing chocolate espresso cookies. In this Eat Beat, Test Kitchen manager Noelle Carter demonstrates the cookies. You can find the recipe here.
In this Eat Beat, I demonstrate a simple, savory artichoke salad with cubed potatoes and which gets a nice touch of heat from added harissa paste (a Tunisian paste made with chiles, garlic, spices including cumin and caraway, and olive oil). The dish, which takes less than an hour to prepare, can easily be made ahead of time for later serving.
In this Eat Beat, I show how to put together a simple apricot almond galette. Sort of like a freeform pie, galettes are a perfect way to showcase all the great summer produce -- both sweet and savory -- now showing up in the markets. Continue reading below for the recipe.
In today's Eat Beat, Food editor Russ Parsons demonstrates how to make a simple soup of greens and pasta, seasoned with a touch of sherry vinegar and ground fennel seed and topped with a generous grating of Parmigiano-Reggiano. Continue reading below for the recipe.
Looking for a simple something sweet for dessert? Food editor Russ Parsons loves pairing cookies with fresh summer fruit as a light but perfect end to a meal. In this Eat Beat, he demonstrates one of his favorites, the snickerdoodle.
Recently, reader Robert E. Tumelty contacted us with a Culinary SOS request for steamed clams:
Over the Christmas holiday season, we quartered at the beautiful Heathman Lodge, Vancouver, Wash., to be near relatives in both Oregon and Washington, and enjoyed its renowned Hudson's Bar and Grill. Among other marvelous presentations was its steamed Manila clams. Do you suppose its chef, Brendan Callaghan, would share his recipe?
In this Eat Beat, Food editor Russ Parsons demonstrates how to make a tender yet crunchy Greek wheat berry dessert, spiced with cinnamon and anise with nuts and dried fruit, and topped with ground graham crackers and sugar. You can find the recipe after the jump, or right here.
As hard as it might be to resist a beautiful scone in a bakery display case, nothing beats the flavor of homemade. It takes only a few ingredients and a little time, and you'll be enjoying your favorite treats in no time. Switch up the flavorings to make sweet or savory -- it's up to you. In today's Eat Beat, Test Kitchen manager Noelle Carter demonstrates how to make a variety of homemade scones.
Continue reading below for the recipe and flavoring suggestions.
Recently, reader Shirley Burke contacted us with a Culinary SOS request for chocolate pot de creme:
My husband and I recently visited downtown Napa, Calif. The amazing chocolate dessert at Carpe Diem is absolutely the best chocolate dessert I've ever tasted! And I am not a big dessert person. Satin-smooth chocolate with a texture between a pudding and souffle, but better. Not too sweet and topped with a small drop of whipped cream and then sprinkled with perfectly roasted and salted pepitas [pumpkin seeds]. Divine.
In this Eat Beat, Test Kitchen manager Noelle Carter demonstrates how to make Carpe Diem's amazingly rich Mexican pot de creme. You can find the recipe here.