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Note: Be careful pureeing the horseradish because the fumes can be overpowering. If you use a food processor,
Posted 15 years ago
The photo above is of my dinner last night. You see, last night was the final day of a 5-day challenge I creat
Posted 15 years ago
I love fresh tomato sauce with vine-ripened tomatoes that are cooked for only a short time. But, until the tom
Posted 15 years ago
Michael saw a recipe in the Washington Post about twenty years ago that inspired him to make this. It's a very
Posted 15 years ago
Here's a different way to use fresh Brussels sprouts. It's tasty and can be served over rice or pasta as a mai
Posted 15 years ago
For the past week, I have been enthralled by Japanese Vegetarian Cooking by Patricia Richland. I resisted buyi
Posted 15 years ago
Une recette de clafoutis aux framboises divine et facile à faire
Posted 15 years ago
Special Mothers' Day Fat-Full Edition! Even vegans watching their diets deserve some chocolate decadence every
Posted 15 years ago
I didn't know what Israeli couscous was until I found this recipe for couscous with olive oil, rosemary and Pa
Posted 15 years ago
I had a sudden craving for baba ghanoush, but it was much too late to roast an eggplant. So I decided on an un
Posted 15 years ago
I gave in and tried a fad-food. While shopping in the local Asian grocery store yesterday, I noticed shirataki
Posted 15 years ago
I apologize for not having updated the blog recently. My parents were here for an all-too-brief visit, so I di
Posted 15 years ago
Here's a recipe that proved to me that my daughter will eat anything wrapped in nori with baked tofu. Though t
Posted 15 years ago
I'd pretty much decided to leave yesterday's lunch off the blog until my husband came home and devoured the le
Posted 15 years ago
As we sat down to a kid-free dinner last night, the conversation went something like this: "Hey, this is good.
Posted 15 years ago
Posted 15 years ago
  Les bricks et moi, c'est une histoire d'amour naissante.... Longtemps, je suis restée sur des à prior
Posted 15 years ago
Often the best foods are simply prepared with minimal fuss and ingredients, and that is the case with roasted
Posted 15 years ago
I was wandering the produce section of a local supermarket ... I do that a lot ... and came across these inter
Posted 15 years ago
Don't toss your beet greens! The leafy pieces on the top of stems of fresh beets are delicious -- and perfect
Posted 15 years ago
This "special occasion" recipe has added oil, so I do not recommend it for those following a low-fat
Posted 15 years ago
Today's recipe is based on a recipe in Madhur Jaffrey's World Vegetarian, Anatolian Red Lentil Stew with Wheat
Posted 15 years ago
   How To Remove Tartar Buildup Of course, the best way to remove tartar buildup is paying a visit to your d
Posted 15 years ago
Fresh broccoli is sauteed with meaty mushrooms in this easy side dish recipe, Sauteed Broccoli with Mushrooms
Posted 15 years ago
Depuis le temps que j'en entends parler, à droite à gauche sur les blogs culinaires, je me disais que je dev
Posted 15 years ago
And now for the last in the Southern Country Breakfast series. We enjoy fried apples for breakfast, but they a
Posted 15 years ago
When it comes to hummus, there truly are 32 flavors and then some. While hummus is always on the menu in my ho
Posted 15 years ago
This quick and easy recipe for Stacked Steak Asiago Sandwiches combines sharp Asiago cheese with crispy onion
Posted 15 years ago
Rather than have my usual lettuce and spinach salad for lunch today, I decided to enjoy a nice big bowl of col
Posted 15 years ago
I rarely rave about a recipe, or at least I don't think I do. But I have to rave about this one because it was
Posted 15 years ago
Adapted from my mother Germaine McClure, passed down from my grandmother and great-grandmother.
Posted 15 years ago
Sorry I didn't get E's birthday cake recipe posted yesterday. It's been a busy weekend, and I never found the
Posted 15 years ago
Adapted from Shirley McClure and Gladys McClure.
Posted 15 years ago
What do you do when the bananas are so over-ripe that they're practically inedible? In my house, there are bas
Posted 15 years ago
Ostrich meat is not common in the Philippines. I'm sure that cost is a significant factor. It used to sell at
Posted 15 years ago
A Meyers Family Recipe.
Posted 15 years ago