Recipes For Every Cook

Decadent Chocolate Sauce
Decadent Chocolate Sauce
|Marge Perry & David Bonom
This rich, deep chocolate sauce is just the thing for true chocolate lovers. For those of you who prefer your chocolate a little more mellow, simply add more cream. Read more...
Chocolate Mix
Chocolate Mix
|Marge Perry & David Bonom
This is where it all begins—the basis for chocolate treats like Marshmallow Swirl Ice Cream, Hot Chocolate and Decadent Chocolate Sauce. Make a batch and bottle it for holiday gifts—but... Read more...
Savory Spinach, Ricotta and Bacon Crepes
Savory Spinach, Ricotta and Bacon Crepes
|Marge Perry & David Bonom
A pinch of cayenne in the crêpe batter adds just a hint of heat to these savory, satisfying crêpes. Serve them for brunch, lunch or a light supper. The filling... Read more...
Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle
Anytime Grilled Fruit Crepes with Dark Rum and Brown Sugar Drizzle
|Marge Perry & David Bonom
Fill the crepes with fruit you grill any time of year, rain or shine: grilling adds an extra layer of wonderful caramelized flavor to these dessert-breakfast-anytime crepes. Read more...
Chocolate-Hazelnut Cheesecake Crêpes with Strawberries
Chocolate-Hazelnut Cheesecake Crêpes with Strawberries
|Marge Perry & David Bonom
Chocolate-hazelnut spread. Cheesecake. Strawberries. Crepes. ‘Nuf said. Read more...
BLT Deviled Eggs
BLT Deviled Eggs
|Marge Perry & David Bonom
Warning: when you combine two beloved favorite dishes in one, food disappears faster than you can serve it. Be sure to make more than you think you’ll need… Read more...
Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce
Grilled Chicken Thighs and Drumsticks with Sriracha-Mango Barbecue Sauce
|Marge Perry & David Bonom
The sweet and spicy, knock-their-socks-off flavor of this sauce is also perfect for ribs and pork, so make a double batch and freeze the extra. Read more...
Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips
Basil and Sun-Dried Tomato Guacamole with Parmesan Tortilla Chips
|Marge Perry & David Bonom
This Italian-inspired twist on guacamole may just be the talk of the party. Make the chips in advance and combine all the guacamole ingredients except for the avocado several hours... Read more...
Oysters Three Ways: Raw, Fried and Baked
Oysters Three Ways: Raw, Fried and Baked
|Marge Perry & David Bonom
You can make and serve any one of these preparations on its own, or combine all three in one impressive, fabulous first course. We like to serve the fried oysters... Read more...
Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts
Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts
|Marge Perry & David Bonom
The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving. Read more...
Creamy White Bean Soup with Pomegranate Drizzle
Creamy White Bean Soup with Pomegranate Drizzle
|Marge Perry & David Bonom
This rich, creamy vegan soup gets sophisticated sweet-tart balance with a drizzle of pomegranate molasses. The syrup can be fond in Middle Eastern shops as well as many specialty food... Read more...
Scallops with Orange-Hazelnut Brown Butter
Scallops with Orange-Hazelnut Brown Butter
|Marge Perry & David Bonom
Sweet and subtle scallops deserve a fresh, nutty sauce with a delicate balance of bright citrus and rich butter. Read more...