Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra. Continue reading
Marge Perry & David Bonom
Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken. Continue reading
The Waldorf Salad was created in the late 1800s in the newly opened Waldorf Astoria Hotel in New York City, and was an instant hit. The bright, bold flavor epitomizes the New York spirit – so what better way to serve it than on the iconic New York bagel?! Continue reading
At once rustic and sophisticated, this dish can be on the table in less than 45 minutes. Continue reading
German’s Chocolate cake is actually not German, but named after a man by the name of German who made the chocolate. But no matter the name or origin—we just love the ooey-gooey goodness and spectacular looks of this classic cake.
This version is just slightly more chocolate and less sweet than the classic; to ramp up the chocolate even more, substitute some of the German’s Sweet Chocolate with semi-sweet or dark.
You can serve this tart topped with a scoop of the ice cream as well as the caramel sauce…or just as is. The caramel sauce may be made days in advance—if you have the willpower to not use it up before you make the tarts.
The pastry crust may also be made a couple of days in advance.