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Recipes & Entertaining Ideas

Filtering by Tag: Baguette

Baguette Stuffing

Marc J. Sievers

Like many of you, stuffing is one of my favorite parts of a Thanksgiving meal!  Instead of preparing a stuffing from a bag (boring!), my Baguette Stuffing only takes a few steps and the result is just delicious and fabulous!  The combination of French bread and rye bread gives this dish a real depth of flavor, along with all of the fresh vegetables, herbs, and of course butter!   This recipe is as equally wonderful with almost-ripe pears.  Simply substitute the apples for pears and follow the same cooking directions.  You can also change the cashews for almonds, or even pecans.  Your traditional bread stuffing is about to get a major flavor makeover!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking!

Baguette Stuffing

Ingredients (serves 6-8)

  • French Baguette – 24-inch, cut into ¾-inch cubes

  • Dark Rye Bread – 1 pound loaf, cut into ¾-inch cubes

  • Butter - 12 tablespoons, unsalted

  • Celery – 5 stalks, ½-inch diced

  • Onions – 2 medium, ½-inch diced

  • Granny Smith Apples – 2 medium, ½-inch diced, peeled, and cored

  • Garlic - 4 cloves, finely minced

  • Flat Leaf Parsley – ½ cup, roughly chopped, fresh

  • Rosemary – 3 teaspoons, finely minced, fresh

  • Thyme – 2 teaspoons, finely minced, fresh

  • Sea Salt – 1½ teaspoons

  • Black Pepper – 1½ teaspoons, freshly cracked

  • Vegetable Broth – 3 cups (low sodium preferred)

  • Raw Cashews – 1 cup, rough chopped


  1. Preheat the oven to 300 degrees F.

  2. Place the bread cubes on a sheet pan and toast them in the oven for 10 minutes.

  3. Meanwhile, in a large sauté pan set over medium-high heat, melt the butter. Once melted, add the onion, celery, apples, garlic, parsley, rosemary, thyme, salt, and pepper. Sauté for 15 minutes, tossing occasionally, until the mixture is soft.

  4. In a large bowl toss the bread, onion mixtue, vegetable broth, and cashews.

  5. Transfer to a 3-quart baking dish. Cover tightly with aluminum foil and bake for 30 minutes.

  6. Remove the foil and bake for another 20 minutes, or until the top is golden brown.

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Oven Mac 'n Cheese

Marc J. Sievers

I have yet to come across someone who doesn’t love mac ‘n cheese!  It’s one of those universal comfort foods that can be made in hundreds of ways, with or without toppings, baked, and even fried!  It can cheer you up on a rainy day, enjoyed by the bowl fill while watching a movie, or served during game night with friends (I’m a champ at monopoly!).  My Oven Mac n’ Cheese uses 4 distinctive cheeses and is topped with fresh garlic bread crumbs made from a toasted baguette.  All in all, this dish is sure to bring smiles and accolades from those who indulge!

Oven Mac 'n Cheese

Ingredients (serves 8)

  • Demi Baguette – cut lengthwise

  • Butter – 2 tablespoons, unsalted, at room temperature

  • Garlic – 2 cloves, finely minced

  • Sea Salt – 1½ teaspoons, divided

  • Black Pepper – 1½ teaspoons, divided

  • Heavy Cream – 1½ cup

  • Whole Milk – 1½ cups

  • Semi-Soft Fontina – ½ pound, grated

  • Red Leicester – ½ pound, grated, available at Trader Joe's

  • Gruyere – ½ pound, grated

  • Parmesan – ½ pound, grated

  • Elbow Macaroni – 2 pounds, dry


  1. Preheat broiler to highest setting.

  2. Place the garlic, butter, and ½ teaspoon each of sea salt and black pepper into a small bowl. Mix until well combined.

  3. Spread each cut side of the baguette evenly with the butter mixture.

  4. Place the baguette halves cut side up onto a sheet pan. Place under the broiler for 3 - 5 minutes, or until golden brown.

  5. Remove from the broiler and place the toasted baguette into the bowl of a food processor fitted with a steel blade. Pulse until the texture resembles course breadcrumbs. Set aside.

  6. In a medium sauce pan set over low heat add the milk, heavy cream, and 1 teaspoon each of sea salt and black pepper.

  7. Bring to a simmer then turn off the heat and cover the pan with a lid. Set aside.

  8. Next, bring a large pot of well-salted water to a rapid boil. Add dry pasta and cook for half of the suggested cooking time.

  9. Preheat oven to 425 degrees F.

  10. Drain the pasta and return it back into the pot. Add the grated cheeses, warm milk, and cream. Mix until well combined.

  11. Transfer the cheesy pasta into a 5 quart baking dish. Sprinkle evenly with garlic bread crumbs and place into the oven uncovered. Cook for 15 - 20 minutes, or until the top is golden brown and the sides are bubbly. Serve hot.

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It's FIG-alicious!

Marc J. Sievers

Like many of you, I have been enjoying farmer's markets all summer!  This time of year Black Mission Figs are just about everywhere.  They have a very delicate texture, small crunchy seeds, a sweet-earthy flavor, and a vibrant pink-colored interior.   I recently wrote a recipe for highlighting these delicious figs in my Fig & Stilton Salad recipe.  The response was so great that I wanted to write two more recipes showcasing this beautiful fruit and very similar ingredients, showing you how layering ingredients in different ways can create a whole new dish!

Since I love rustic and earthy food I wanted to create a bruschetta with figs.  I started out with some of my favorite ingredients like baguette, basil, and Spanish onions.  After a few rounds of testing (and eating!), my recipe for Rustic Fig Bruschetta was finished!  It’s loaded with caramelized onions, garlic, Stilton, figs, and some other lip-smacking ingredients!

Next, I wanted to create a canapé that would be perfect for a summer cocktail soirée with champagne, of course!  Since the interior of a fig is so beautiful, I wanted to showcase both the color and texture.  I always keep my favorite black pepper water crackers on hand, and I knew instantly that I wanted to balance the slightly spicy cracker with a bit of sweetness and fresh flavors.  My Fresh Fig Canapé is both visually beautiful and flavorful, it’s sure to be a smash (darling) at your next gathering.

I hope my recipes for Fig & Stilton Salad, Rustic Fig Bruschetta, and Fresh Fig Canapé show you that it only takes a few fresh and quality ingredients to prepare beautiful, elegant, and simple dishes!  Next week I have some FABULOUS breakfast dishes to share with you!  How does Orange Custard French Toast and Orange Summer Pound Cake with Dark Chocolate Glaze sound?!  See you in a week!  Sending love from my kitchen to yours!

Rustic Fig Bruschetta

Ingredients (serves 4)

  • Spanish onion – 1 ½ cups, thinly sliced

  • Olive Oil – 2 tablespoons, divided

  • Butter – 2 tablespoon, unsalted

  • Sugar – 1 teaspoon, granulated

  • Garlic – 4 cloves, roughly chopped

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ½ teaspoon, freshly cracked

  • Black Mission Figs – 5 medium, cut ¼-inch thick

  • Honey – 1 tablespoon

  • Demi baguette – cut in half length-wise

  • Basil – ¼ cup, freshly chopped

  • Stilton – 1/3 cup, crumbled


  1. Start by heating the olive oil and 1 tablespoon of butter in a 12-inch sauté pan set over medium-low heat.

  2. Add the onions, and cook for 20-22 minutes or until the onions are very tender and caramelized.

  3. Next, add the salt, pepper, sugar, and garlic and cook for an additional minute, being very careful not to burn the garlic. Remove from the heat and set aside.

  4. Preheat the broiler.

  5. Using the remaining 1 tablespoon of butter, evenly butter each cut-side of the baguette. Place prepared baguette onto a baking sheet.

  6. Place under the broiler and cook until golden brown on top, about 2 to 4 minutes.

  7. Remove from the broiler and set aside.

  8. Lastly, layer each half of the baguette with the onion mixture, cut figs, and Stilton. Evenly drizzle with honey.

  9. Place under the broiler again, until the cheese is nicely melted, about 1 to 3 minutes. The edges of the bread can burn easily, so make sure to keep your eye on it.

  10. Lastly, remove from the broiler and top with fresh basil.

  11. Cut into large pieces and serve immediately.

Fresh Fig Canapé

Ingredients (serves 10 - three per person)

  • Black Mission Figs – 8 medium, cut ¼-inch thick

  • Stilton – ½ -inch sized crumbles, 30 total pieces

  • Basil – 30 small fresh leaves

  • Dark Chocolate – 1/3 cup, freshly grated

  • Black Pepper Water Crackers – 30 (plain water crackers will also work)

  • Black Pepper – for garnish, freshly cracked

  • Honey Comb – ½-inch sized pieces, 30 total (regular honey will also work)


  1. Simply layer each cracker with a slice of fig, a piece of Stilton, a piece of honey comb, a basil leaf, a small pinch of black pepper, and top with a sprinkling of dark chocolate.

  2. Arrange on a silver platter or flat board.

  3. Expand recipe as needed.

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Strawberry & Goat Cheese “Hero”

Marc J. Sievers


Transforming one dish into something totally different is exactly how my Strawberry & Goat Cheeses “Hero” came about.  I was sitting at a chic little Chicago bistro waiting for the strawberry and goat cheese salad I ordered for lunch, while I simultaneously ate the ENTIRE bread basket that was filled with fresh baguette slices (and butter!).

After my salad arrived (and I ate that, too!) I thought I should take the best components of my salad and wrap them in a crusty baguette!  Plain and simple, no fuss, just fresh ingredients that all compliment one another.  This scrumptious “hero” will take your taste buds up, up, and away!

Watch my webisode of From My Kitchen to Yours - Summertime Picnic for a complete tutorial:

Strawberry & Goat Cheese “Hero”

Ingredients (serves 2)

  • Demi Baguette

  • Goat Cheese – 4 ounces, room temperature

  • Olive Oil – 2 tablespoons

  • Sea Salt – 1/2 teaspoon

  • Black Pepper – 1/2 teaspoon

  • Strawberries – 1/2 cup, hulled and sliced

  • Balsamic Reduction – 2-3 tablespoons, store bought

  • Herbed Salad Mix – large handful (arugula may be substituted)

  • Basil – 1/3 cup, fresh, roughly chopped

  • Lemon Zest – 2 teaspoons

  • Honey- 1 tablespoon


  1. Start by slicing the baguette in half lengthwise.

  2. Next, drizzle each cut side with olive oil and honey.

  3. Then, spread evenly with goat cheese. Sprinkle evenly with salt, pepper and lemon zest.

  4. Add the strawberries to one side and greens to the other.

  5. Drizzle evenly with balsamic reduction.

  6. Bring halves together and slice in half.

  7. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

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Roasted Garlic & Mascarpone Spread

Marc J. Sievers

Whenever I am having guests over for drinks or dinner, I always like to start off the soiree with a canapé or hors d’oeurve that will pair perfectly with wine, champagne and mixed drinks. My recipe for Roasted Garlic and Mascarpone Spread is everyone’s “new favorite”! After the garlic has been roasted, it takes on a sweeter flavor and the mascarpone adds the perfect amount of creaminess and tang. Not only is this perfect to serve at a party, it’s also fabulous as a spread on sandwiches or as part of a picnic! Enjoy!

Sweet and savory, this simple hors d’oeuvres will set the tone for a sophisticated soirée!

Roasted Garlic & Mascarpone Spread

Ingredients (serves 8)

  • Garlic – 12 heads, medium size

  • Olive Oil – ⅓ cup

  • Mascarpone – ¾ cup, room temperature

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Balsamic Vinegar – 1 cup

  • Sugar – 1 tablespoon


  1. Preheat oven to 410 degrees F.

  2. Start by cutting ½ inch off the top of each head of garlic.

  3. Place each head of garlic in the well of a muffin pan. Drizzle evenly with olive oil, making sure to rub the olive oil into the tops of the garlic cloves.

  4. Cover with aluminum foil and bake for 40 minutes.

  5. Meanwhile, in a small saucepan set over medium heat, combine the balsamic vinegar and sugar. Allow to come to a boil, then lower heat to a simmer, and reduce to ½ cup. About 15 minutes. Set aside.

  6. Remove the garlic from the oven and allow to cool for 20 minutes.

  7. Next, in a medium bowl, combine the mascarpone, salt and pepper.

  8. Using your fingers, squeeze each clove of garlic out of its skin and into the mascarpone mixture.

  9. Gently mash the garlic with a fork and incorporate into the mascarpone mixture.

  10. Spread desired amount onto thin slices of baguette or crackers, drizzle with balsamic reduction and arrange on a serving platter.

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