December 10, 2010

This recipe is from Linda Sue Burlingame from the Bake-Off cookbook.

December 10, 2010

This is a magnificent rice dish made more delicious with meaty morsels of fried aubergine....

December 10, 2010

From The New York Times' 60-minute Gourmet by Pierre Franey.

December 10, 2010

Serve with boiled potatoes or some other starch. Yummy.

December 10, 2010

1/2 cup finely-chopped green pepper may be added with the bacon if desired.

December 10, 2010

Use your favorite type of noodle; add cooked vegetables or meat.

December 10, 2010

Can substitute artificial sweetener for the sugar.

December 10, 2010

Good hot or cold.

December 10, 2010

[Serve hot with pasta, ravioli, rice or with a medley of steamed vegetables that includes peas,...

December 10, 2010

The traditional good luck New Year's Day feast in the South, Hoppin' John is brimming with flavor...

December 10, 2010

Dum aloo is a popular North Indian curry; serve with hot chapati or paratha.

December 10, 2010

"Acini di pepe" is the Italian word for peppercorns. This rice-shaped pasta work well in this...

December 10, 2010

Serve this savory pudding in place of cornbread or mashed potatoes.

December 10, 2010

This recipe was made by Hugh Carpenter at a cooking class at the Draeger's Culinary Center in San...

December 10, 2010

Glazed onions may be prepared through Step 2 two days ahead, with onions and reserved liquid...

December 10, 2010

Cooking the couscous in 2 pans prevents lumps from forming. This recipe was created to accompany...

December 10, 2010

1 cup peanuts or toasted almonds is great additions; add just before serving. Can also sprinkle...

November 12, 2010

The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my...

Pages