from the complete diabetic cookbbook by p.j. palumbo, m.d., and joyce daly margie, m.s. 1987
highly seasoned beef pairs with kidney beans and hominy in this latin-inspired dish. hominy is corn that has been soaked in lime or lye. the result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.
after trying endless cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, i decided to take this project into my own hands! i've experimented with several combination and finally found the perfect recipe for a h
traditional anglo-saxon australian tucker before the diverse influences of many migrant groups made our cuisine so rich and varied. this recipe has been adapted and posted for the 2005 zaar world tour from a recipe which i found in huey's 'tales and reci
a delicious-sounding recipe for bread from “the basic italian cookbook” by lesley pagett, which i found on australian chef huey's website. i have not made this yet, but look forward to doing so. i would be inclined to add some garlic and some halved bla
i was born and raised in the southern us, beans and cornbread are a staple here in the south, i have been eating beans ever since i was born i think, been making them longer than i can remember. there are so many ways to flavor beans and cook them. my fat
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