by Cate Bogue | Apr 27, 2018
Auburn Cupcakes Use Amy Sedaris’ amazing recipe: 1 ½ sticks of unsalted butter 1 ¾ cups of sugar Beat well, then add: Add 2 large eggs 2 Teaspoons of pure vanilla ½ teaspoon of salt 2 ½ teaspoons of baking powder 2 ½ cups of flour 1 ¼ cups of milk Beat well,...
by Cate Bogue | Apr 27, 2018
Ina's Tomato Mozzeralla and Basil Salad 6 small tomatoes (4 medium) 1 pound fresh mozzarella 10 to 15 basil leaves 3 tablespoons good olive oil Kosher salt Freshly ground black pepper Directions Slice the tomatoes and mozzarella and arrange casually with the basil...
by Cate Bogue | Apr 27, 2018
Giada's Grilled Vegetables 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 3 Japanese eggplant (12 ounces...
by Cate Bogue | Apr 27, 2018
BBQ CHICKEN SANDWICHES 4 boneless, skinless chicken breasts, pounded thin 2 TBSP Extra Virgin Olive Oil 2 TBSP Cajun seasoning 1 cup BBQ sauce (see below) Brush chicken breast with oil and then rub with cajun seasoning. Grill until almost done (~8-10 minutes). Slather...
by Cate Bogue | Apr 27, 2018
TACO DIP (courtesy of Closet Cooking) (makes 2-4 servings) I doubled the recipe here and cooked in a larger dish to accommodate a crowd. 1/2 pound ground beef 4 ounces cream cheese (room temperature) 1/2 cup sour cream 1/4 cup mayonnaise 2 green onions (sliced) 1...
