Nicole Rucker is the author of DAPPLED: Baking Recipes for Fruit Lovers: A Cookbook. She is the founder and owner of the former Fiona and Rucker's Pie in Los Angeles. She is a four-time blue ribbon winner of KCRW's Good Food Pie Contest. Prior to opening Fiona, Nicole was the Pastry Chef at Gjelina Take Away and Gjusta Bakery in Venice, California. Her writing and recipes have appeared in Bon Appetit, Lucky Peach, The Los Angeles Times, and inside the cookbook Gjelina: Cooking from Venice, California.
Check out three sweet spots in Savannah, GA, and enjoy light and airy homemade angel food cake, a traditional banana split with homemade toppings, and banana pudding made using a secret recipe.
Elena's recipe showcases how nicely sweet melon plays with savory ingredients like crunchy bread, punchy onions and tangy feta. Serve this salad on its own or as a side dish all summer long!
Using his go-to brine recipe for getting the most flavor in every bite, Chef Michael Symon reveals the trick to turning a tough cut of meat into a tender, perfectly seasoned dish.
With a crispy coconut outer shell and sweet, tender shrimp inside, this recipe is super easy to make and kids will have fun dipping in the sweet and sour sauce on the side.
Nancy whips up a batter to coat her hot dogs in to make mini corn dogs, the perfect summer finger food. Then, she shares her recipe for a spicy honey mustard for dipping.
Chef Richard Blais teaches us how to sear pork chops and make a luxurious sauce for them that's amped up with mustard and miso. This is a great recipe for feeding a crowd.
Nancy's breakfast recipe for a Sweet Potato Hash with Fried Eggs gives you the opportunity to get rid of leftovers, and it's a good way to get the kids to eat their vegetables.
This simple recipe consists of smoky roasted or grilled eggplant mixed with cumin, lemon, garlic and tahini. It's savory but also mildly sweet and goes perfectly with chips, pita or raw, crunchy veggies.