this recipe is from sara's book "sara moulton cooks at home". homemade mustard needs to be stored at least 6 weeks before using, as it will mellow with age. a special thanks to chef #17803 for locating the hot mustard powder at http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html
yes, another soup recipe! we really love a hot bowl of soup on a cold winter day for lunch. the challenge is keeping it low fat and healthy. this bean soup is fantastic! it makes alot and it freezes well. you can really use any favorite bean mixture
found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. on the way home, i stopped by the market to get necessary ingredients and made it for dinner that evening. incredible. i am sure any combination of berries would b
ok,this is a lot of work, but soooooo worth it! my daughter and i watched america's test kitchen and decided to try it. there are a lot of steps, but could be adapted with a variety of light toppings and made ahead to the point of second grilling for comp
i love egg salad, but this is over-the-top delicious. recipe courtesy of taste of home 2010 contest-winning annual recipes and jane ozment of purcell, oklahoma. she substitutes english muffins or toasted bread if she doesn't have croissants.
also known as tuscan portobello melt.this winning recipe (combined with recipe #193721) was betty fraser's entry for the top chef episode where the competitors had to present a "comfort food". the soup and sandwich combo will become a featured item on tgi
tofu is a wonderful food that picks up flavors very well. in this case, the curry sauce is strong and bakes into the tofu which yields not only great flavor but also a nice chewy texture. serve with sauteed spinach and basmati rice for a balanced meal. le
this is a variation of a recipe that is posted on the web. i used some lower fat items as well as reducing the amount of sugar by using half splenda sugar substitute and half sugar. it is wonderful, rich and creamy.
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