A melt-in-your-mouth Baked Macaroni and Cheese recipe: Elbow macaroni mixed with eggs and evaporated milk mixed with cheddar and American cheese and baked creates a gooey custard delight.
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A recipe for an aioli made with chickpea flour that's a great alternative to hummus or a traditional aioli or mayo—and unlike mayo or aioli, it's egg-free, which is good news for vegans.
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A deliciously easy summer soup recipe with natural ingredients—honeydew, lime, and mint—accented by a small scoop of sorbet. Paired with light delicately spiced lime shortbread cookies.
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Light and delicately flavored. The combination of orange and cinnamon is just right for a summer’s morning.
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A quick dish of pasta mixed with garlicky broccoli and seasoned with crushed red pepper and a liberal dose of Parmigiano-Reggiano cheese.
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A delicate sweet potato pudding recipe made with saffron and cardamom that comes together easily. Just simmer it low and slow, and you should have a happy result.
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Panisses (chickpea french fries) recipe from “The Chickpea Flour Cookbook..” A different taste and texture than potatoes, with a creamy center that’s really appealing. And since they’re made with chickpea flour they are more nutritious than fries, offering a good source of protein and fiber, plus they are low on the glycemic scale.
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It seems I’m hardwired to prefer warm food over cold food. But after trying this Couscous Confetti Salad with Tuna recipe, I feel compelled to nominate it right alongside, say, mac and cheese or fried rice as a standard comfort meal.
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This recipe works as a side dish, but also makes a nice main course lunch or dinner. It’s just a few simple ingredients—black beans, brown rice, red pepper, red onion, and cilantro—with a dressing of fresh chile-lime vinaigrette that gives the whole dish a nice little pop.
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The base ingredients are standard fare: chicken, onions, garlic, and tomatoes. But add the tang of ginger, and the complexities of cumin, turmeric, and cayenne with a touch of cinnamon and cardamom, then mix it all with dill, and your taste buds will thank you.
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Why make your own fresh salsa? Because you can. There’s something about taking fresh ingredients and combining them into something appealing and delicious that feeds not just my body but my soul.
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Celebrations call for cake. You don’t have birthday pie. Wedding brownies. Graduation tart. No. You have cake.
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A gluten-free bread that’s both moist and delicious.
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Risotto isn't hard to make and you don't have to make it for a crowd. Here’s an easy cheese Risotto for One Recipe. From Toni Lydecker’s handy cookbook “Serves One.”
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A fresh, inviting summer salad: new potatoes in a mustardy vinaigrette with herbs. Recipe from the creative salad cookbook “Raising the Salad Bar.”
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Chicken Tikka Masala, bites of chicken in a creamy tomato curry, is served in restaurants around the globe. Here’s how to make it at home.
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A recipe for Herbed Roast Pork Tenderloin with Parsnip Purée that is easy but elegant. Plus, both can be made ahead and served with a quick, easy reheat.
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New York cheesecake met my criteria for trying a new recipe: something I’ve never made that will make me a better cook/baker if I make it.
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I wanted a new recipe—ideally one that put a slightly different spin on traditional meat and potatoes.
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We did a taste test, and my cake won. I really don’t think they were being kind. It was damn good cake.
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