Dairy Free Salmon Dip

Patricia Fine, Dairy Free Cookbook Author shares one of her favorite appetizers from her book, "Elegant Dairy-Free Entertaining". This creamy dairy-free smoked salmon dip is impressively free of diary products, satisfying and surprisingly easy to prepare. Be sure to save a little for yourself because your guest will love this dip and - it won't last long!

Patricia shares one of her favorite dairy free recipes from "Elegant Dairy-Free Entertaining" featuring a favorite appetizer dish: Dairy Free Smoked Salmon Dip! Listen as Patricia explains how to prepare this wonderful appetizer.






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Salted Caramel Brownies

This week is Christmas Cookie Week featuring recipes from myrecipes.com.

In today's show Food Editor, Holly Grainger, discusses the the rich, indulgent flavors, of these layered caramel brownies dusted in sea salt. They are a definite crowd-pleaser.Salted Caramel Brownies.

These were amazing! Anything that adds sea salt to chocolate is sure to be winner!






Highlights

• Rich, indulgent, layered caramel brownie that tastes anything but light.
• The secret to these brownies lies in the caramel, sea-salt topping.
• If you’re in a hurry, make a store-bought brownie and then top with our topping.

Ingredients:  
Brownies:

• 3.38 ounces all-purpose flour (about 3/4 cup) 
• 1 cup granulated sugar 
• 3/4 cup unsweetened cocoa 
• 1/2 cup packed brown sugar 
• 1/2 teaspoon baking powder 
• 6 tablespoons butter, melted 
• 2 large eggs 
• 1 teaspoon vanilla extract 

Cooking spray Topping:

• 1/4 cup butter 
• 1/4 cup packed brown sugar 
• 3 1/2 tablespoons evaporated fat-free milk, divided 
• 1/4 teaspoon vanilla extract 
• 1/2 cup powdered sugar 
• 1 ounce bittersweet chocolate, coarsely chopped 
• 1/8 teaspoon coarse sea salt

Preparation:

1. Preheat oven to 350°. 
2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. 
3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set. 
4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares. 

Maureen Callahan, Cooking Light SEPTEMBER 2011

Pecan Squares

This week is Christmas Cookie Week featuring recipes from myrecipes.com.

In today's show Food Editor, Holly Grainger, discusses how to prepare and make Pecan Squares.

If you like the taste of pecan pie, you'll love this easy alternative. Serve the squares with vanilla ice cream for an over-the-top dessert.





Highlights

• If you like the taste of pecan pie but want to make something easy and handheld, try these pecan bar cookies.
• The bar cookies are baked in a 9x13 baking pan so you make a crispy cookie crust (similar to a pie crust) using flour, powdered sugar, and butter. Bring brown sugar, honey, butter, cream and pecans to a boil, pour over the crust and bake—so easy!

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Ingredients:

• 2 cups all-purpose flour 
• 2/3 cup powdered sugar 
• 3/4 cup butter, softened 
• 1/2 cup firmly packed brown sugar 
• 1/2 cup honey 
• 2/3 cup butter 
• 3 tablespoons whipping cream 
• 3 1/2 cups coarsely chopped pecans

Preparation:

Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-high heat. Stir in pecans, and pour hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Judy Russell, Birmingham, Alabama Southern Living NOVEMBER 2004

Boston Celebrates Its First Seafood Festival

Considering Boston's long fishing history, it's hard to believe the city has never had a seafood festival. At last, seafood fans can finally feel the love at Boston's 1st Annual Seafood Festival, starting this Saturday. Chris Edleman, seafood specialist, is helping to inaugurate the event with a little champagne, jazz, and wine tastings at the Sustainable Seafood Gala on the 5th. Hear Chris' mouthwatering description of the festival below.

Click here to play the interview. 

Light Up Dinner with Torchio Pasta

Pasta fans are discovering the joy of Torichio -- tiny noodles shaped like the base of a torch. Torichio-bearer Jeff Buerhaus is a big fan. The chef and owner of Portland, Maine's beloved eatery, Walter's, features the unique pasta in the restaurant's signature dish -- flourishing it with lobster, pancetta, and a lemon-basil butter. Listen to him describe how he makes the dish's rich, smoky sauce -- and why the spiral-shaped Torichio makes the perfect fit.

Having trouble? Click here to play the interview.

Cookbook author Mark Bittman shares how to make vegetarian chili with Cinnamon

Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist and blogger for the New York Times, where he is also the New York Times Magazine’s lead food writer. Mark has authored more than a dozen cookbooks, including How to Cook Everything, How to Cook Everything Vegetarian (both also available as apps), and Food Matters. If your a chili fan, I bet you've never thought of trying cinnamon in your chili!

(Interview) Cookbook author Mark Bittman shares how to make vegetarian chili with cinnamon

Chili non Carne - A recipe of Mark Bittman

Makes 6 to 8 servings

Time: About 2 hours, largely unattended

Chili means different things to different people; I think of it as slow-cooked red beans seasoned with cumin and chiles, though some insist that chili should be made with meat and few or even no beans. To me, at that point you've entered the realm of cassoulet, though the second variation includes meat. Other beans you can use: red or pink beans are traditional, but you can also use cannellini or other white beans alone or in combination.

1 pound dried pinto beans, washed, picked over, and soaked if you like

1 whole onion, unpeeled, plus 1 small onion, minced Salt and freshly ground black pepper

1 cup bean-cooking liquid, vegetable stock, or water 1 fresh or dried hot chile, seeded and minced, or to taste (optional)

1 teaspoon ground cumin, or to taste (optional)

1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried oregano (optional)

1 tablespoon minced garlic

Chopped fresh cilantro for garnish

1. Put the beans in a large pot with water to cover and bring to a boil over high heat, skimming the foam if necessary. Add the whole onion. Adjust the heat so the beans bubble steadily but not violently and cover loosely.

2. When the beans begin to soften (30 minutes to an hour, depending on the type of bean and whether or not you soaked the beans), season with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until the beans are quite tender but still intact (about as long as it took them to begin to soften).

3. Drain the beans, reserving the cooking liquid if you choose to use it. Discard the onion and add all the remaining ingredients except the cilantro. Turn the heat to medium and bring to a boil. Cover and turn the heat down to low.

4. Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, about 15 minutes. Taste, adjust the seasoning, and garnish with cilantro. Serve with rice, crackers, or tortilla chips and bottled hot sauce.

Chili with Tomatoes.

This simple addition makes a big difference; you might also add 1/4 teaspoon or so of ground cinnamon: Substitute 2 cups peeled, seeded, and chopped tomato (canned is fine; don't bother to drain) for the bean or other liquid. Cook carefully, adding a little more liquid if needed. Top with freshly grated cheddar or other semihard cheese if you like.

Chili con Carne.

Try this with the preceding variation: While the beans are cooking, put 1 tablespoon neutral oil, like grapeseed or corn, in a large skillet over medium heat. Add 1 pound hand-chopped or ground beef, pork, turkey, or chicken and cook, stirring, until the meat has lost its color, about 10 minutes. Season the meat with salt, pepper, and about 2 teaspoons chili powder, or to taste. Stir it into the beans along with the other ingredients.

White Chili.

Substitute any kind of white beans for the pinto beans. In Step 3, when you discard the onion, stir in 2 cups shredded or chopped cooked chicken (grilled is terrific).

Executive Chef Mark Sapienza shares a tomato lover's recipe for Panzanella Salad

Boston native, Executive Chef Mark Sapienza, loves to feature tomatoes in the New England cuisine he creates at Cafe Fleuri. Today he shares his recipe for Panzanella Salad!

(Interview) Executive Chef Mark Sapienza shares a tomato lover's recipe for Panzanella Salad

Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!

Finally a cookbook that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Today she shares one of her favorite recipes from "The Italian Slow Cooker," featuring a fall favorite: baked apples!

(Interview) Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!

Cindy Hatcher from Cooking Magazine talks about the Cooling Light Taste Test Awards

There are tens of thousands of products on supermarket shelves; Cooking Light Magazine helps you pick the best—in both taste and nutrition. After booting out foods that don't fit our nutrition standards, products are served to a Cooking Light staff tasting panel for blind taste tests.

(Interview) Cindy Hatcher from Cooking Magazine talks about the Cooking Light Taste Test Awards

Cookbook author and Chef, Randy Evans shares his recipe for Lemon Spice Cake

Documenting the kitchen of the restaurant Brennan's of Houston, Chef Randy Evans allows readers to observe the line cooks, dishwashers, and salad and pastry chefs as they prepare an exciting revival of classic dishes and Texas Creole cuisine with a twist in his cookbook, "The Kitchen Table." Today Randy shares his recipe for Lemon Spice Cake.

(Interview) Cookbook author and Chef, Randy Evans shares his recipe for Lemon Spice Cake

The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce

Struggling with what to make for dinner tonight? From the Food Network, Giada De Laurentis with a recipe for Beef Tenderloin with Gorgonzola Sauce.

(Interview) The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce.

New York Times Best Seller author, Sherryl Woods on Southern Cooking

With two other careers to her credit before becoming a novelist and four states in which she's lived for extended periods of time, New York Times Best Seller author Sherryl Woods has collected friends and memories, along with way too much unnecessary junk. Her specialty is authentic Southern cooking and today she shared some tips from her cookbook "The Sweet Magnolias Cookbook."

(Interview) New York Times Best Seller author, Sherryl Woods on Southern Cooking

Dolce Italiano cookbook author, Gina DePalma dishes up her Polenta Cookies

“Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques.” Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Today she shared her recipe for Polenta Cookies.

(Interview) Dolce Italiano cookbook author, Gina DePalma dishes up her Polenta Cookies

Cookbook author Matthew Field shares his "Single Father's Secret Recipe" for Chicken Wings

A native of St. Louis, Missouri, cookbook author Matthew Field is primarily a full-time stay-at-home dad for his three children.  In his cookbook, "The Single Father’s Guide to Life, Cooking and Baseball," Matthew shares that improvements in diet and lifestyle made consistently over time will have significant, beneficial results for the health and well-being of the single father and his children. Today he shared his "secret" recipe for Chicken Wings.

(Interview) Cookbook author Matthew Field shares his "Single Father's Secret Recipe" for Chicken Wings

Garlic Parmesan Chicken Wings

3 lbs. frozen chicken wings

2 TBLSP. Butter

6 TBLSP parmesan cheese

2 tsp. powdered garlic

1 tsp. salt

1 tsp. ground pepper

½ tsp. paprika

4 oz. blue cheese or ranch dressing

6 sliced celery stalks

Preheat oven to 375. Coat the entire bottom and sides of a 9x13 baking pan w/2 TBLSP of butter. Sprinkle ¼ tsp. of paprika, ½ tsp. ground pepper, ½ tsp. of salt, 1 tsp. of powdered garlic, and 3 TBLSP. Of ground or powdered parmesan cheese over the buttered coated pan. (Yes, right on the pan)

Empty 3 lbs. of frozen chicken wings into the pan in a single layer. Sprinkle the remaining ¼ tsp. of paprika, ½ tsp. of ground pepper, ½ tsp. of salt, 1 tsp. of powdered garlic, and 3 TBLSP of ground or powdered parmesan cheese over chicken wings. Bake in a preheated oven for 60 minutes. Serve hot with 18 to 24 cut celery pieces and dressing on the side. The total preparation time is about 70 minutes, and is a filling snack for a single father’s family of baseball fans while enjoying the playoffs!

Executive Chef and cookbook author, Miguel Ravago shares his turkey with a twist recipe: Chilaquiles de Gujolote

Today my guest is Miguel Ravago, the executive chef who founded Fonda San Miguel with Tom Gilliland in 1975. He shares his fantastic recipe for turkey with a twist!  From his cookbook, "Fonda San Miguel: Thirty Years of Food and Art," here's Tortilla Casserole with Turkey or Chilaquiles de Guajolote!

(Interview) Executive Chef and cookbook author, Miguel Ravago shares his turkey with a twist recipe: Chilaquiles de Gujolote

Three Many Cooks founder, Pam Anderson, shares her 190 calorie dessert for Chocolate lovers

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Here's her 180 calorie dessert for Chocolate lovers!

(Interview) Three Many Cooks founder,  Pam Anderson, shares her 190 calorie dessert for Chocolate lovers

A great fettucini recipe from Cooking Light The Essential collection

From Cooking Light Essential recipe collection, here's a great fettucini shrimp dish!

(Interview) A great fettucini recipe from Cooking Light The Essential collection

An excellent braised crab dish from McCormick & Kuleto's in San Francisco

McCormick & Kuleto’s Seafood & Steaks is located in San Francisco’s historic Ghirardelli Square. Today I spoke with one of their top chefs on their braised crab dish.

(Interview) An excellent braised crab dish from McCormick & Kuleto's  in San Francisco

Dr. Connie Guttersen from the Culinary Institute of America shares her recipe for Mini Pizzas

Dr. Connie Guttersen, R.D., Ph.D. is a nationally and internationally renowned registered dietitian and culinary professional with a degree in biochemistry, New York Times bestselling author of The Sonoma Diet and a sought-after instructor. She is a registered dietitian and nutrition instructor at the world-famous Culinary Institute of America. If your kids are picky eaters, try Connie's recipe for mini pizzas!

(Interview) Dr. Connie Guttersen from the Culinary Institute of America shares her recipe for Mini Pizzas

Cookbook author Phyllis Pellman Good shares a recipe for delicious turkey cutlets

New York Times bestselling author Phyllis Pellman Good cookbook, "Fix-It and Enjoy-It Healthy Cookbook" is packed with more than 400 recipes for stove-top and oven cooking.
Today she shares a recipe for delicious turkey cutlets.

(Interview) Cookbook author Phyllis Pellman Good shares a recipe for delicious turkey cutlets

'Serendipity Parties' cookbook author Stephen Bruce shares a delicious sundae recipe!

Today we take you to New York City to the Serendipity 3 ice cream shop. Author, Stephen Bruce checks in to share his recipe for a delicious sundae!

(Interview) 'Serendipity Parties' cookbook author Stephen Bruce shares a delicious sundae recipe!

Host of the '5 Ingredient Fix,' Claire Robison shares her Buttermilk Pecan Fix

Back again from The Food Network, the '5 Ingredient Fix' host Claire Robinson shares her Buttermilk Pecan Chicken Fix.

(Interview) Host of the '5 Ingredient Fix,' Claire Robison shares her Buttermilk Pecan Fix

Buttermilk Pecan Chicken | Recipe courtesy Claire Robinson

Ingredients
2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Directions
Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!

Claire Robinson from The Food Network's '5 Ingredient Fix,' shares her Chicken Dinner Fix

Joining us from the Food Network's "5 Ingredient Fix," host Claire Robinson shares her Bacon and Blue Cheese Chicken fix!

(Interview) Claire Robinson from The Food Network's '5 Ingredient Fix,' shares her Chicken Dinner Fix

Bacon and Blue Cheese Stuffed Chicken Breasts 

Recipe courtesy of Claire Robinson

Ingredients

8 ounces (2 sticks) unsalted butter, at room temperature

4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)

4 slices smoked bacon, cooked until crisp and finely chopped

2 teaspoons chopped fresh chives

4 skin-on, bone-in organic chicken breasts

Pinch freshly ground black pepper

Directions

In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.

Preheat the oven to 425 degrees F.

Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.

Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.

Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.

Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.

Host of the Food Network's 5 Ingredient Fix, Claire Robinson shares her Chai Spiced S'mores using Dove Dark Chocolate

Claire Robinson combines her passions for food and television in 5 Ingredient Fix, a Food Network series featuring delicious eclectic recipes made with five ingredients or fewer. She believes the best dishes feature carefully selected fresh foods with distinct flavors and a straightforward cooking style that also promotes healthy and seasonal eating.  Today she shares a great suggestion for a sweet treat!

(Interview) Host of the Food Network's 5 Ingredient Fix, Claire Robinson shares her Chai Spiced S'mores 

Chai Spiced S'mores w/Dove Dark Chocolate| Recipe by Claire Robinson

Ingredients
8 ounces Dove bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon loose chai tea leaves
16 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows or 16 jumbo marshmallows
Special equipment: 8 metal skewers
Directions
Put the chocolate in a heatproof bowl.

Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.

To make the s'mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler.

Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.

Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. (DO NOT leave the oven - keep an eye on the marshmallows - they toast very quickly).

Remove the s'mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s'mores cool for 1 to 2 minutes before devouring.

To make s'mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer. Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s'more). Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops).

Toast the marshmallows over an open flame until brown (or charred), as desired. While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square. Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich. Repeat with the remaining marshmallows and serve while still warm.

Cook's Note: Unused chocolate chai sauce can be stored in an airtight container in the refrigerator for up to a week. It can be melted and poured over ice cream or stirred into hot milk for chai-spiced hot chocolate.

The story behind "Coffee Duck" at Stephanie's on Newbury with Stephanie Sokolove

Stephanie Sidell Sokolove has been a food service professional for over 25 years and is highly regarded as one of Boston’s premier businesswomen. In 1994, Stephanie Sokolove followed her dream and founded Stephanie’s on Newbury. Today she shares the story behind one of her most popular dishes: Coffee Duck.

(Interview) The story behind "Coffee Duck" at Stephanie's on Newbury with Stephanie Sokolove

Cookbook author, Nancy Harmon Jenkins, shares her recipe for Olive Oil Cake

Nancy Harmon Jenkins has lived in Italy for fifteen years and describes this wonderful region from Naples to the toe of Italy that is still unspoiled by tourism with its own rich culinary traditions quite different from Tuscany and Northern Italy. In addition to a wealth of recipes, the her cookbook "Cucina del Sole: A Celebration of Southern Italian Cooking," gives capsule portraits of local features: a fish market, an olive oil press, a bakery, a shepherd cheese–maker.

(Interview) Cookbook author, Nancy Harmon Jenkins, shares her recipe for Olive Oil Cake

'Bite Me' cookbook author Julie Albert and the Sticky French Toast of Candied Rice Krispies dessert

Wanna tell you about a really fun cookbook called, "Bite Me" from Julie Albert and Lisa Gnat. Today Julie shares one of her favorite sweet treats called the Sticky French Toast of Candied Rice Krispies.

(Interview) 'Bite Me' cookbook author Julie Albert and the Sticky French Toast of Candied Rice Krispies dessert

Cookbook author Brian Polcyn shares his simple recipe for White Bean Crostini

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that gives recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. Today Brian shares his simple recipe for a White Bean Crostini.

(Interview) Cookbook author Brian Polcyn shares his simple recipe for White Bean Crostini