The very first meal I made for my husband, on our first date in 1987, was a four-cheese manicotti with homemade pasta. It took me days! He told me later that he knew he’d marry me when he took a bite. We’ve made each other many meals since, but nothing as memorable. When I presented this spinach pasta lasagna to my family they all said it was the best thing I’ve ever cooked for them, including my husband (and my son who claimed to hate spinach at the time)!Read More
Dessert and all things sugar may be my primary focus, but I also love to play around with savory flavors. In this list of savory recipes, you’ll find options for any time of day, including breakfast, lunch, and dinner. Bon appetit!Read More
As is sometimes the case, we shoot more recipes than we have time for in an episode of Zoë Bakes. Unfortunately, those recipes get chopped out and left on the cutting room floor. In the peach episode of season 3, I made a summery Peach & Heirloom Tomato Caprese Salad. We were so sad to drop it from the show, but that’s how it goes. I am sharing it with you here so that not all is lost. Enjoy!Read More
These are the savory curry chicken hand pies I made on the Hand Pies episode of Zoë Bakes on Magnolia Network! When the Minnesota weather turns cold, I stock my freezer with easy, bake-and-take hand pies. In this episode I make both sweet strawberry and savory curry chicken pies, and then visit local Mexican café, Vivir, to prepare empanadas.
Want a sweet version? Try these Strawberry Hand Pies.Read More
It is the end of the growing season in Minnesota and time to harvest all the last hanging fruit from the tomato vines. Any day now we’ll get a killing frost, and I’m bracing myself for it. I only have one small tomato plant, sitting in a rather unceremonious pot on my driveway. I would have moved it, or at least transplanted it into something prettier, if it weren’t so happy right where it is. It’s a rather stingy plant, but when it does put out fruit (about one a week), they’re the sweetest, most magnificent tomatoes I have ever had. In total contrast to my meager harvest, my folks have grown a tomato farm in their yard.
Several varieties, in every color and size. I am the lucky recipient of a tomato basket every couple of weeks. They’ve been made into pizza, gazpacho, caprese salad, sandwiches and this delicate, refreshing tomato sorbet. I was invited to a dinner party that was meant to pay homage to the mighty tomato. I wanted to bring a dessert that would showcase the essence of the fruit. Extracting just the water from the tomato was actually something I had at a local restaurant, where they served it as a chaser to a shot of tequila. The flavor was such a glorious surprise. I mix the water with simple syrup made with basil and then topped the sorbet with a paper-thin chip of green tomatoes. The flavor is vibrant and sweet without compromising the taste of tomato. It was a wonderful end to a gorgeous dinner, which featured this lovely tomato and sweet corn quiche from my neighbor, Stephanie Meyer of FreshTart.com. Read More