a journal of food, family & friends
Based on a recipe by Ina Garten in Barefoot Contessa: Back to BasicsIna's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve.
Adapted from Cooking LightEnjoy your pizza and salad all at the same time with these delicious breakfast treats.
Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness.
Make these awesome muffins your way - regular or gluten-free.
Adapted from Cooking LightRefreshing summer salad on a bed of basil leaves and baby arugula.
Adapted from Chef Todd Williams' cookbook, SOULOne-pot wonder that rivals the most authentic baked beans.
Based on a recipe from America's Test Kitchen's BURGERSScrumptious herb-infused charred pork is well complemented by sauteed broccoli rabe.
Adapted from a Cooking Light recipeRich & creamy without the addition of butter or cream.
Based on a recipe from Bon AppétitA complete delicious meal in one skillet.
Adapted from feasting at homeAsian-inspired, full-flavored soup with a hint of ginger and lemon.
Recipe from Einkorn: Recipes for Nature's Original Wheat: A CookbookThese cookies store very well and are a nice choice for those who avoid eating dairy & eggs.
Adapted from Pinch of YumLayered crispy hashbrowns, sausage, egg & gooey cheese all wrapped up in a crunchy golden tortilla.
Based on a recipe from the Good Housekeeping Test KitchensA rich, slow-cooked casserole originating in the south of France.