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I got this recipe from Heidi Swanson, and have only altered it slightly. I’m grateful to this soup’s perfect soul-warming goodness in my cooking repertoire. Everybody loved it. You can use whatever mushrooms you want here, but this was fabulous with the fancy mushrooms (shown below) found at Costco. I’ll also make this the next … Read more
This soup tastes great in the mouth and feels contentedly happy in the stomach.
This is easy to make, very succulent and tender, and subtly delicious.
These black bean burgers don’t fall apart, but neither are they dry.
These taste great, aren’t hard to make, and are pretty enough for company.
Wow, this was really good, and you just use all-butter puff pastry for the crust, so it is not as difficult as it looks.
Making this is a labor of love– like childbirth– a lot of effort which afterwards you forget all about in the resulting in joy and bliss.
I grew up loving my mom’s baked Mac and Cheese, and those of you that have had it have asked for the recipe.
This is a lush, vegetarian brunch casserole, perfect for house guests, Christmas morning, or potlucks.
This version of shakshuka from the New York Times is easier than my more authentic version posted in 2013.
This is hearty and good, and makes 4 servings, two for us when I make it, and two for a quick meal later in the week.
This is a healthy flavor blast with lots of great middle eastern seasonings, and contrasting textures.
This is my husband’s newest favorite thing.
This recipe is a seriously good recipe, and one you’ll be delighted to have in your repertoire.
