I am by no means a fan of baking, but when the holidays roll around, so does my opinion on using the oven. Like everyone, I think cookies are always fun to bake in the winter and around holidays, but so are freshly baked, homemade loaves of bread.Read Full Story
I've fallen for farro. It's a versatile and healthy whole grain with a chewy texture and slightly nutty taste. Not only is it good for you (think protein and fiber, among other things), but farro makes a great base to amp up a salad like this one.Read Full Story
Fennel is one of the vegetables I usually grab from the vegetable stands when I'm in a hurry and have no idea what to prepare for a meal. It's an easy ingredient to put into fresh salads, a perfect addition to a crudité platter, and it can be quite a delicious gratin. But when it's sautéed, well, that's another flavor story, because its juices run while cooking in the saucepan, intensifying its flavor.Read Full Story
Nothing is more comforting than a big, huge bowl of piping-hot mac and cheese. The ooey, gooey, creamy, cheesy flavor is something that nothing else can compare to (in my book). While I love mac and cheese with a passion, sometimes dairy does not work for everyone I make it for.Read Full Story
Some traditional Indian dishes call for ingredients that can be on the heavy side. I've lightened up this Meatless Monday recipe for vegetable korma by using light coconut milk instead of heavy cream, which still keeps the dish big on flavor.Read Full Story
What is more ideal in the cold winter months than curling up with a hot bowl of homemade chili? Even though chili is such a perfect meal, not everyone has the same taste when it comes to making it. In my house, some of us like spicy, while others only eat vegetarian. Here are three takes on basic chili, all made easily in the slow cooker with delicious ingredients.Read Full Story
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