one of my mom's recipes that is the ultimate comfort soup on a chilly day. i have no idea where she got the recipe, but remember her singing while she cooked it.
i usually make this after we have scrambled eggs for breakfast, using the leftover scrambled eggs in the rice! for veggie lovers, use the recipe's two cups of rice, but you can add another cup of rice if you like your fried rice more...rice-ier.
i found this easy, delicious dessert in kraft food & family magazine when searching for something to take to a thanksgiving-themed potluck dinner. everyone raved about it, and there was a lot of happiness that i had been out of pumpkin at the time, forci
rachael's recipe notes: yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! i make this in a 4 quart stainless steel pan on the stove top, but after sweating the oni
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