A Writer's Kitchen

I developed this recipe for those who want dairy-free brownies that taste every bit as scrumptious as those that are a butter-based. The secret to their magical texture is coconut oil mixed with melted chocolate, plus well-beaten eggs. It yields a brownie that is fudgy when cold, but almost mousse-like at room temperature. It's like eating a coconut-chocolate candy bar, but without the dry texture of shredded coconut. Roasted , roughly chopped almonds would be a good addition

Quiche is a delicious, savory tart that can be made in any season, served warm or at room temperature. This one features French goat cheese, plus spinach and roasted bell peppers. You can roast the peppers days ahead of time, and store them in the refrigerator. The pastry dough can be made up to two days in advance, or frozen for longer storage. The quiche has two components: 1) a pre-baked pastry shell, and 2) the filling. You can make the pastry dough up to two days ahead

Sautéed cod with vegetables, avocado, and cilantro. The secret to excellent fish is to keep it simple. Don't over-cook it. This recipe is easy and delicious. I use frozen Alaskan wild cod because it's readily available. You can use other types of firm, white fish such as halibut, haddock, or bass. This recipe yields one serving. Feel free to increase the recipe. Yield: 1 serving Step 1: · 1 fillet of cod, about 4 to 6 ounces by weight, defrosted and drained (see inst

Yes, they're that good.