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Panisses (chickpea french fries) recipe from “The Chickpea Flour Cookbook..” A different taste and texture than potatoes, with a creamy center that’s really appealing. And since they’re made with chickpea flour they are more nutritious than fries, offering a good source of protein and fiber, plus they are low on the glycemic scale.
Read MoreIt seems I’m hardwired to prefer warm food over cold food. But after trying this Couscous Confetti Salad with Tuna recipe, I feel compelled to nominate it right alongside, say, mac and cheese or fried rice as a standard comfort meal.
Read MoreThis recipe works as a side dish, but also makes a nice main course lunch or dinner. It’s just a few simple ingredients—black beans, brown rice, red pepper, red onion, and cilantro—with a dressing of fresh chile-lime vinaigrette that gives the whole dish a nice little pop.
Read MoreThe base ingredients are standard fare: chicken, onions, garlic, and tomatoes. But add the tang of ginger, and the complexities of cumin, turmeric, and cayenne with a touch of cinnamon and cardamom, then mix it all with dill, and your taste buds will thank you.
Read MoreWhy make your own fresh salsa? Because you can. There’s something about taking fresh ingredients and combining them into something appealing and delicious that feeds not just my body but my soul.
Read MoreCelebrations call for cake. You don’t have birthday pie. Wedding brownies. Graduation tart. No. You have cake.
Read MoreA gluten-free bread that’s both moist and delicious.
Read MoreRisotto isn't hard to make and you don't have to make it for a crowd. Here’s an easy cheese Risotto for One Recipe. From Toni Lydecker’s handy cookbook “Serves One.”
Read MoreA fresh, inviting summer salad: new potatoes in a mustardy vinaigrette with herbs. Recipe from the creative salad cookbook “Raising the Salad Bar.”
Read MoreChicken Tikka Masala, bites of chicken in a creamy tomato curry, is served in restaurants around the globe. Here’s how to make it at home.
Read MoreA recipe for Herbed Roast Pork Tenderloin with Parsnip Purée that is easy but elegant. Plus, both can be made ahead and served with a quick, easy reheat.
Read MoreNew York cheesecake met my criteria for trying a new recipe: something I’ve never made that will make me a better cook/baker if I make it.
Read MoreI wanted a new recipe—ideally one that put a slightly different spin on traditional meat and potatoes.
Read MoreWe did a taste test, and my cake won. I really don’t think they were being kind. It was damn good cake.
Read MoreThe sight of a deviled egg transports me to the backyard barbecues of my childhood.
Read MoreI decided it was time to get over my app-ghee-hension and make some.
Read MoreI made the cereal two ways, one of them completely vegan, and I liked both.
Read MoreIt’s flavorful, satisfying, and comforting as only soup can be.
Read MoreIt fit my parameters of having lots of stuff I liked—zucchini, peppers, garlic, and onion—mixed with something I’d never tried before —Israeli couscous.
Read MoreI’m a little late to the carrot cake bandwagon, but I’ve now happily climbed aboard, thanks to my experience baking and sharing this lovely cake.
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