These blondie-like brown sugar squares get an Autumnal update with pumpkin pie flavors.
A nice caprese salad with tomatoes and mozzarella is a beautiful thing. Frying both components just makes the whole thing even better.
The trick to keeping bread tender is to start with a small amount of flour and add more only if you need it.
You can use any vegetables you have to supplement the potatoes. Carrots, turnips, cherry tomatoes, asparagus, and green beans are all good choices.
Here is a super-simple breakfast of bacon-baked eggs; that is, baked eggs with a little bacon in the bottom (and bacon grease if you must).
Because most of the vegetables used in ratatouille are rather “shyly” flavored, you’ll want to use a good dose of herbs for flavor.
This sandwich has several parts: a fruit salsa, for sweet and spicy flavor; caramelized onions, sauteed greens, for earthiness and color; and the fish.
Feel free to substitute different vegetables or herbs according to what you’ve got. This is a fairly light soup, so for a meal, add some cheese and bread.
You will not be able to toss this dough to impress your girlfriend or your girlfriend’s kid; just shelve that dream right now.
These cookies look best (and cutest) when rolled in coarse-grained colored sugar, which you can find these days in most supermarkets or hobby stores.
When it comes to seasoning the dry flour and the wet batter, there are no rules. You can make it garlicky, herby, spicy, or even…mustardy?
This is a base for a very standard, Americanized gazpacho that’s been popular since the 70s.
If you use real Parmigiano-Reggiano, you will be so pleased with yourself. Really! This is good on spaghetti, but you can serve it pastaless.
Jennifer Abbott, here with a simple and awesome butter bean hummus recipe.
Make this simple pork fried rice recipe if you happen to have some leftover meat. It’s quick and delightful.
Try this delicious southern inspired omelet from Jennifer Abbott today.
Finally, here’s an easy recipe for turning leftover mashed potatoes into something other than soup.
A dark, hearty beef stew that’ll stick to your ribs and stomp out any winter day blues.
Grillades and grits are one of the two most wonderful things to eat for brunch in New Orleans.
Spicy shrimp, smoky bacon, and creamy goat cheese, all smashed together in one heavenly sandwich.
Rich sweet potatoes, apples, and chicken stock blend into a creamy soup that’s finished with a fresh squeeze of orange.