bobgall | foodgawker

Chocolate Toffee Cookies. Made with rich chocolate and toffee bits, totally comforting with a cup of tea or a glass of milk.

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Grits 'n Greens. Gris and collard greens baked in a casserole with Parmesan and bacon bits.

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Vegetable Tian. Ready for the oven, leeks, zucchini, tomatoes, and yellow squash sliced thin and prepared similar to ratatouille.

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Roasted Fennel. Roasting softens the anise flavor of the fennel, and brings out a rich, buttery taste.

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Beef Bourguignon, the classic long-simmering rich, deeply flavored stew studded with beef, onions, carrots and mushrooms.

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The classic chocolate bundt cake. Good as ever but updated without partially hydrogenated ingredients.

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An great dip for chips, toast, or vegetables, based on the flavor of buffalo wings.

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An ice cream pie with a huge meringue topping, served with a caramel sauce.

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Parsley, white wine, anchovy, and shallots star as ingredients in this herb sauce for steak.

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Appetizers of shrimp salad made with lime, curry, mango chutney, and cilantro, then stuffed into toasted won ton cups.

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