great with rice pilaf and broccoli!
this recipe comes from my favorite cooking magazine -- cook's illustrated. it's the best of the northern and southern cornbread recipes. it will produce a tender, fluffy crumb and a thick, crunchy crust with a sweet corn taste. before preparing the ba
i wanted to develop a marinade that was different than what we had been using. i introduced my dh to tandoori and he loves it. he also loves asian and mexican food, so 'voila'. we used a skirt steak the first time and when there should have been second
this recipe is from my seaward inn cookbook. my husband loves it so much that i am putting it on-line to reference while travelling. i serve it with egg noodles. the seaward inn is a lovely place in rockport, ma, that we visited each summer while the
a fresh, light, dish. i am sure you could use regular pasta, but the whole wheat pasta with fresh mozzarella (not pre-shredded) is really what makes this extra good. baked with a golden brown crust and gooey cheese. start dinner with a bowl of tomato sou
i got this recipe back in 1989 out of a betty crocker cookbook called "make it light" it's a quick and easy dish to prepare (using boneless chicken) and has a nice kick to it. i have made it even lighter and quicker by using skinless chicken breast with o
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