This recipe is very close and almost as good as what is served at a local resturant here called Richard's. I'll make it again sometime.
Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.about 11 hours ago
A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.about 10 hours ago
A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.about 12 hours ago
This sweet, sour yet savory salad has apples, celery, raisins, and toasted walnuts; tossed with a yogurt and mayonnaise dressing that makes the salad creamy and tasty.
This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!about 13 hours ago
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