German Pancake

German Pancake

I have been trying to find a great German Pancake (also known as a Dutch Baby) recipe for years. I found several but I generally got mixed results. Recently I adapted this recipe from America’s Test Kitchen and found that it worked perfectly every single time. An added plus is that you don’t have to remember to preheat the oven. The only caution is that you need to make sure you leave enough room above the oven rack as the edges will puff up at least four inches above the edge of the skillet.
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Chocolate Pâté

This recipe was featured in the 2009 Napa Rose Cooking School at the Grand Californian Hotel at the Disneyland Resort.

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Picture Perfect Pizza Crust

This is the best pizza crust I’ve been able to achieve. The technique of cooking the bottom in a cast iron pan ensures that it is crispy and baked through. Finishing it under the broiler means the intense heat will char the crust and melt the cheese until it is golden an delicious.


This recipe is based on a recipe in Serious Eats and goes great with the Quick and Easy Tomato Sauce.
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Quick and Easy Tomato Sauce

Homemade tomato sauce can be better than most anything you can buy in a store. It’s easy to make and since it uses canned tomatoes, you don’t have to worry about them being in season.

This recipe is based on a recipe by Mario Batali and is great on pizza.

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Perfect Rice Recipe

I have a confession to make: I have not been very good about cooking rice. It either comes out watery, gummy or scorched. Those days are now over since I have found this recipe on the New York Times cooking site. I have made it many times and the rice comes out perfect every time.

Note: To get the lid on the pot to fit tightly, I take two lengths of aluminum foil, fold it a few times and wrap it around the lid of the pot before I put the cover on.

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7-Up Glazed Carrots

Back in the 1970s there was a prime rib chain called Lord Charlie’s that had the best glazed carrots. I asked them how they cooked their carrots that made them taste so good. They told me the secret ingredient: 7-Up. More than 30 years later I found a recipe from Alton Brown for glazed carrots and was able to adapt it to recreate the Lord Charlie’s recipe.

Note: The easiest way to cut 1/4 slices of carrot is to use a food processor with the medium (6mm) slicing disk. If you don’t have a food processor, a mandolin will work.

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Sauteed Brussels Sprouts with Bacon

We recently had dinner at Craft in Los Angeles and had the best side dish, roasted baby Brussels sprouts with bacon. When we found baby Brussels sprouts at our local Sprouts, I knew I had to try it. While mine wasn’t quite as good as the one at Craft’s it was close.


This recipe was adapted from a recipe in How to Cook Everything by Mark Bittman.

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