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Deep brown, crunchy on the outside, soft on the inside, with moist inner layers that peel apart, what can be more seductive than a well-made popover? These elegant little breads go as well with Sunday dinner as an elegant party. While perfect popovers are a challenge, my diners think there is no such thing as a bad popover.<< MORE >>

Just in time for the holiday season, a sparkling, pretty red, rich-tasting, low-fat mini cheesecake. Your guests will be awed by your expertise, no need to tell them how easy it is. Made in mini-muffin tins with a sweet crust, these tiny cheesecakes make the perfect one bite dessert. The filling makes an equally delicious crust-less cheesecake. If you are planning a "sit-down" dessert, make the large regular cheesecake without a crust. You see, you can have your cake and eat it too - even when you travel!<< MORE >>

Pomegranate Sauce: Did you ever wish for a sauce that justified its caloric load with nutritional value? One that also added color, interest, sparkling taste, was quick and easy to prepare, can be made ahead of the rush, and kept your diners guessing what miracle you had performed in the kitchen? If you answered YES!, then this is the sauce for you. Use it on appetizers, drinks, meats, sweets, veggies, salads, any where that a slightly tart citrus flavor and bright red color are needed. << MORE >>

Blintzes are thin griddle-cooked pancakes, similar to a crepe, that are wrapped around a multitude of different fillings. They are closely associated with eastern European cooking, in particular with Jewish cooking and the holiday of Shavuot (Pentecost). World travelers enjoy versions of "griddle-cooked pancakes" from France (crepes), to nalysnyky, (Ukrainian style blintzes), to Russian blini made with buckwheat flour, to Vietnam (bánh xèo), and nearly every culture between.<< MORE >>

Peaches and onions caramelized in a fondue pot, then topped with fresh cod fillets and a lime and pepper jelly mixture all in the fondue pot. A simulated cover to allow the cod to steam in the juices, then spinach steamed above the cod in the same fondue pot. << MORE >>

Silver Queen, Golden Bantam, and Early Sunglow, are some of the favorite sweet corn varieties that are available now at the end of summer. Corn on the cob is only one way to enjoy them. Just one taste of this summer-filled corn chowder may change the way you eat corn, at least some of the time. << MORE >>

Asparagus can be quickly prepared by any number of methods but not all of them retain the nutrients nor do they all make the nutrients more available for you body to use. Nutrients in this recipe for asparagus marinated in a little citrus juice and olive oil are more bio-avaible; read why. << MORE >>

It is difficult to make a full-fledged, Chicago-style, deep dish pizza in a hotel room. Since pizza is one of the most popular dishes in the US, try one of the following for a treat that may satisfy your cravings on-the-road while saving you from unwanted calories, saturated fats, sodium, and cholesterol. << MORE >>

A complete meal of bratwurst, sauerkraut and apples on mashed potatoes can be made in just on appliance in an hour or less. << MORE >>

Celery is the sexy vegetable! Madame Pompadore knew what scientists have recently discovered. Celery is not just for Thanksgiving dinner; it compliments the flavor profiles of this Green Pepper Steak and adds crunch to the Apple Salad; both recipes revised by The Travel Cook. << MORE >>