The Dinner Bell
Say goodbye to poorly rendered Caesars and decrepit nonsense salads from chain drug stores and open your eyes to how salads should be: crunchy, cool, and creamy.
This is not the time of year to be straining yourself tempering chocolate or constructing a croquembouche. Desserts must be easy, fast, and chilled. Very chilled.
Making your own chips is no sweat, and these ones come with a crazy sexy cool chive dip.
There is no fresher, more delightful dessert than ripe berries with homemade whipped cream and crunchy macadamia nuts, topped with lemon zest and a sprinkle of salt.
Whip up this morning-after-friendly feast of homemade bagels, beet-cured salmon, and more from Julia Ziegler-Haynes of 'The Dinner Bell.'
Julia heads to Amsterdam and cooks a brunch feast for a group of locals and expats, with locally inspired dishes like savory potato croquettes with Gouda sauce and chocolate buckwheat pancakes with berry coulis.
Host Julia Ziegler-Haynes heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio, to prepare a Mediterranean meze platter.
How the hell is it already mid-August? Hold tight to the sunshine by making these lamb koftas, spiced chickpeas, and fresh ricotta cheesecake.
Sure, it's a little different than the pudding you grew up eating from the Costco in Fresno, but that's a good thing.