A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Author: Gayle Pirie
Author: Diane Rossen Worthington
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Author: Patrick Corrigan
Author: Floyd Cardoz
Author: Valerie Kraus
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Author: Dawn Perry
Classic lemon bars with a touch of coconut.
Author: Lisa Zwirn
Author: Janet Fletcher
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to...
This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply...
Author: Andy Baraghani
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...
Author: Jeanne Kelley
Author: Robin Levy Goetz
Author: Molly Stevens
Author: Jean Thiel Kelley
Author: Charlie Jones
Author: John Malik
Author: Diane Morgan
Author: Devora Disner
Author: Maria Helm Sinskey
This dish requires just four ingredients (aside from oil, salt, and pepper). Serve with an arugula salad.
Author: Jill Silverman Hough
Author: James G. Nichols
An easy Italian Sausage and Tortellini Soup recipe
Author: Pam Blanton
A Simple Roasted Garlic recipe