March 2017 ~ Zoé Coupart

Chiffon Pumpkin Pie

If you are looking for a special pie for the holidays, this is it – a light pumpkin pie with beaten egg whites folded into the pumpkin ...

Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good. I blame the bacon. Seriously, this one ...

The day we cooked this salmon, it was the best looking fish at the counter, and it did not disappoint. In fact, it was so good I call...

The trick to this tender, succulent roast chicken is the overnight brining. We usually roast chickens breast side down to ensure tender...

The secret ingredient for making these cookies soft and chewy is cream cheese. This also adds a subtle tang that works really well wit...

I found this recipe in the weekend edition of the Wall St. Journal as good “noshing” food for New Year’s and had to give it a try, with...

The big food thrill of winter in Northern California is that it is Dungeness Crab season. There is simply nothing better than fresh cra...

When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, a...

Think of this treat as an Italian take on jalapeno poppers. A little mozz, a basil leaf, a drizzling of olive oil and balsamic, all p...