A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine. As presented, the recipe serves 4.
Found on thekitchn.com, this slaw is the perfect side dish for a summer picnic. It can be prepared very quickly, especially if you have a mandoline or food processor handy. The slaw is very...
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite.
Here’s a wonderful fall soup from Ina Garten’s Barefoot Contessa show on the Food Network. Some commenters felt that the recipe turned out overly sweet — you might want to try adding more squash, cutting...
This is a quick, easy dish that can be a side dish, or served over pasta (see note at end of recipe)
An easy recipe for left over greens and extra veggies.
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from www.marthastewart.com is good, easy and colorful — we eat with our eyes first, right? The recipe serves...
Ingredients 2 medium zucchini 2 medium baking potatoes, peeled 1 medium onion 1 cup flour 1—1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 egg, lightly beaten Vegetable oil for cooking
Chef Masaharu Morimoto’s new book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4.