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Adapted from Recetas de Casa Vieja: Our Native Cooking, by Julia Mora de Duran.
Posted 13 years ago
Last night I adapted the Cauliflower Marranca recipe from Mollie Katzen's The New Moosewood Cookbook, and thou
Posted 13 years ago
Here's the other dish that I made for last night's dinner. These were a big hit with the adults, but not so mu
Posted 13 years ago
Source: uncertain, gathered off the Internet in the early 2000s
Posted 13 years ago
I save a little time by making this soup in the Instant Pot. See the instructions in the notes at the end of t
Posted 13 years ago
Le tajine d'agneau aux pruneaux pour valider un adage : Quand tu as le temps, prends soin de toi... Halala, qu
Posted 13 years ago
Lunch for me is usually an enormous salad topped with some kind of beans, either in the form of hummus or, whe
Posted 13 years ago
La recette de la soupe de châtaigne selon Cyril Lignac Enfin, pour la première fois de ma vie, samedi midi,
Posted 13 years ago
A nutritious cookie designed for breakfast
Posted 13 years ago
Last night I decided to give myself time off for good behavior. After being on my feet all day, I did what peo
Posted 13 years ago
Our meal time keeps getting later and later. Last night it was closing in on 7:30, and I still didn't have a c
Posted 13 years ago
Triple Play Peanut Butter Cookies (Adapted from KA Cookie Companion)
Posted 13 years ago
Adapted from an adaptation of a recipe by Lorna Sass.
Posted 13 years ago
Caramelitas are my all-time favorite bar cookie. Gooey caramel, chocolate, and oatmeal—these cookies satisfy
Posted 13 years ago
Adapted from a recipe from my friend Nancy DeJesus.
Posted 13 years ago
It's amazing how sometimes the best vegan recipes are adaptations of meat-laden ones. Last night's meal is a p
Posted 13 years ago
This morning I had a houseful of girls: my daughter E. had her friends J. and K. over to spend the night since
Posted 13 years ago
This is the soup I want when I’m under the weather. The soup is very lightly seasoned with only a little sal
Posted 13 years ago
I couldn’t decide what I wanted for my birthday cake this year, at least not until I saw the leftover eggnog
Posted 13 years ago
This moderately spicy hummus makes a great party dish. I dress it up with a topping of roasted red peppers co
Posted 13 years ago
This creamed spinach is heavenly. Wonderful comfort food, and a kid pleaser! My kids wolf this down and ask fo
Posted 13 years ago
A meringue cookie made with Splenda
Posted 13 years ago
Une tarte tatin de mangue, un petit délice dépaysant Si vous pouviez vous imaginer toutes les victuailles qu
Posted 13 years ago
Adapted from Farm Journal's Homemade Breads: 250 Naturally Good Recipes (1985).
Posted 13 years ago
“Decadent” is the only way to describe these pecan pancakes. The syrup is rich and so easy to make, and th
Posted 13 years ago
Adapted from Food Network.
Posted 13 years ago
Eat & Tell with chef annette tomei Figs in Port Syrup by Chef Annette Tomei 2 - 4 servings Since it is the
Posted 13 years ago
I first fell in love with guacamole when I lived in Bogotá, Colombia. There was a restaurant just down the st
Posted 13 years ago
My husband pestered me for several years about making some tortilla soup for him. I’d never had it, so I was
Posted 13 years ago
Adapted from Food Network.
Posted 13 years ago
We love garlic and add large quantities of it to pretty much anything we cook, including mashed potatoes. We u
Posted 13 years ago
Adapted from Germaine McClure.
Posted 13 years ago
A McClure family recipe.
Posted 13 years ago
Adapted from Sandy Chapman.
Posted 13 years ago
Adapted from Sandy Chapman.
Posted 13 years ago
Adapted from Food Network and Gourmet Magazine.
Posted 13 years ago