an easy, versatile weeknight dish. leave breasts whole for adults, cut into nuggets or strips for kiddies. pairs nicely with salad, green vege, and garlic bread.
a good friend of mine gave me a big bag of quinoa to celebrate the birth of my second son (forget baby clothes and toys - this girl knows how important food is to me!) and i was worried that it was too healthy to taste good. was i ever wrong! i found th
in the vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. this recipe was inspired by treats you find while touring this corner of america: cider doughnuts and maple
from my local paper they say, "the resinous floral flavor of lavender is lightened by sweet apples in these muffins. fresh or dry lavender flowers can be used interchangeably since their flavor and volume are nearly the same. look for dried lavender in th
yes. it's hot. a good steak deserves a good bite! jalapenos peeps,..smoked..yes some will think it's hot, to me and fellow pepper heads this is just a starter course. if you can't handle the milder sets of peppers, i'd advise you not to try this. i don't
so, where in the heck's the champagne?? when it's 110 degrees in the shade, your mind can play strange tricks. i thought i'd post this as a memory of good times in arizona. if you can't take the heat, get out of the kitchen, head for california and wond
from the 'farmhouse cookbook' by susan herrmann loomis. the recipe calls for 'hulled barley' and i assume this is the same as 'pearl' barley. it's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. i pr
this is a wonderful, make-ahead recipe to serve at a brunch. it really takes no time at all, but it tastes incredible! i used this for our mother's day brunch this year, and it was very well received. i happened to use 1% milk (which i had on hand!) and h
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