Rapid-Source

There is nothing more satisfying to me then the warmth that you get from a nice comfort food dessert, Warm Bread Pudding is a perfect example of a nice comfort food dessert.

What a combination, Earthy Prunes Rich Apples combined with Ice-cream and a scent of Cinnamon!! What else could you ask for?

The little Salmon Cakes work both as an intriguing Appetizer or make them bigger and serve them with a mixture of baby greens.

This salad is very easy to make and you will be amazed at how well it taste, the Roasted Garlic Dressing is a signature Recipe.

In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.

You will really love this Recipe it makes a beautiful center piece to any buffet and it taste as good as it looks.

Originally from the Province region in southern France, Ratatouille makes excellent use of the local produce. I personally do not use the classical ingredient eggplant in this recipe.

This Satay is served with a spicy Yogurt dipping sauce infused with cilantro, cirrano peppers and chopped peanuts.

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Yummy.

This is an easy side dish that will make any entrée look like a professional Chef prepared it.  The Asparagus and Butter is a great Marriage.

This Indian compound Salad is light, Refreshing and a perfect condiment to be served with most any types of grilled meats, poultry or seafood.

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig — all relatively low in moisture — also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you are almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then break it into pieces and share it with your guests. The crust is considered a delicacy in Switzerland.

If you are new to making crêpes, you may want to make an extra half batch of batter to allow for a few imperfect crêpes.

A fast, easy and flavorful baked chicken dish that will quickly become a family favorite!

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)

Chocolate and Peanut Butter!! What can you say its a marrage made in heaven.

These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
Active time: 45 min Start to finish: 2 3/4 hr

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.

From Miami, America\'s heart of Cuban cuisine. Delicious!

This could not be any easyier!!

GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH LEMON-HERB DRESSING