Cozy up with Tyler Florence, and a bowl of his soul-warming, rustic, Hunter’s Minestrone

Homemade Mascarpone Cheese with Balsamic Strawberries, for our Valentine’s Aphrodisiac Party

Spicy Chicken Sausage Benedict with polenta and cilantro-lime hollandaise sauce – Brunch at The Red Door, San Diego

Mini Blueberry-Maple Cheesecakes, garnished with Maple-Bacon Tuiles. Inspired by Canadian Nanaimo Bars, the DB Challenge of the month.

Pork Chile Verde, bursting with flavor from roasted New Mexico Hatch Green Chiles…cozy up to a bowl of shelter during the winter storms

Cinnamon Chicken Satay with Harissa Dipping Sauce, for the Daring Cooks’ first challenge of the New Year.

Mise en place for Shrimp Creole – Savor the process of preparing fresh ingredients and be rewarded with the final dish

Home for the Holidays: Daring Bakers’ December Gingerbread House Challenge

Gingerbread Cocktail, made with Espresso, Frangelico, Kaluha, and a gingerbread simple syrup. Take a sip of holiday cheer!

Emerald City and the Land of Oz, for Gingerbread City 2009 – The largest nationally recognized gingerbread competition on the West Coast

A Taste of Sicily: Ricotta Cappuccino Cannoli for the November Daring Bakers’ Challenge

The Daring Cooks rolled around in some raw fish this month… a decorative, spiral sushi roll was part of the Challenge

Try Sous Vide! This Flank Steak emerged from a vacuum-packed bag, transformed into a perfectly cooked and tender piece of meat.

Quick Apple Strudel, made with fresh apples off the trees in Julian, CA

The October Daring Cooks’ Challenge, Vietnamese Pho, expanded my knowledge and appreciation of this delicious noodle soup with rare beef

This was last year’s entry. Follow us for the next 8 weeks as we create this year’s gingerbread competition entry: The Wizard of Oz

Artichokes, freshwater prawns and crawfish boil in cajun spices for our Southern-Style Seafood Jubilee in the park

The building of a great Timpano, using Ragu Napoletano, Neapolitan Meatballs, and Besciamella

The Daring Cooks Go Vegan – Make your own curry powder for Indian Dosas with Eggplant in Coconut-Curried Sauce.

Espresso-Chocolate Shortbread Cookies team up with Dulce de Leche to create an incredible version of Peruvian Alfajores