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Quick and easy to put together, spoon the salad over toasted whole grain bread to make it even healthier, and it also tastes delicious.
Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.
An easy make-ahead side dish. Highlights the flavor of each ingredient.
Roasted cauliflower salad tossed with peppery arugula, toasted walnuts, sharp cheddar, and a sherry vinaigrette. A warm, hearty vegetarian salad with golden caramelized edges in every bite.
Kashmiri lamb koftas shaped into spiced sausages, browned in whole cardamom and cinnamon, then simmered in yogurt sauce until tender and saucy. Aromatic Indian comfort food from the Himalayan foothills.
Homemade granola with rolled oats, bran flakes, slivered almonds, dried apples, and golden raisins bound with honey and applesauce. A low-fat, cinnamon-spiced breakfast cereal ready in under an hour.
Whole wheat rosemary muffins with tangy goat cheese centers and golden raisins. Lighter than the classic version but still packed with herbal flavor for brunch or dinner sides.
Instead of pizza, use same yummy ingredients to make pizza rolls. These rolls turn out cheesy and delicious, the best is to serve them warm.
These delicious Greek biscuits were so interesting to make, I wasn't sure whether the biscuit would hold together or not, but the result was great. The biscuits were all puffed beautifully and golden-brown. The layer of filling made with feta, roasted bell pepper, and black olives was super flavorful. We only made half of the recipe, and we got 6 biscuits. They disappeared real fast...
Two-loaf zucchini nut bread with shredded summer squash squeezed dry, cinnamon-scented batter, and chopped nuts folded throughout. The end-of-summer garden gift loaf.
Quick, easy and delicious. Using whole wheat pasta makes the dish even more nutritious and filling. An ideal one-pan meal.
Chicken breast turned out juicy, made my own seasoned bread crumbs by toasting some bread and using a food processor adding some Italian seasoning, salt and pepper, turned out a bit dark but awfully tasty. I used speck, a smoked prosciutto instead of the turkey ham and the flavors matched up well. I made a sauce by deglazing the pan with a bit of white wine. Overall a nice combination and quite easy to make.
These macarons are sandwiched with strawberry-rhubarb cream.
Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.
Yum. The combination of asparagus and mushrooms inside the omelet was packed with flavor, and it went deliciously well with omelette.
Bread machine French bread: crusty golden loaves with chewy interior, slashed and brushed with egg wash. Two long baguettes from one easy bread machine cycle.