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Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
“I like to add a dash of cinnamon to scrambled eggs. It gives them a nut-like flavor,” notes…
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“When making apple pie, I add 1/4 teaspoon grated lemon peel and 1/4 teaspoon orange peel to the…
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