You really can’t beat homemade applesauce. Apples have so much flavor (and sweetness) of their own, there really is no need for all of the sugar that's added in the store bought stuff.
The holiday season just isn’t complete without eggnog. In order to allow everyone, including kids, the elderly and pregnant ladies to enjoy, I chose to make a cooked version.
Now that winter is upon us, I am enjoying making and eating comfort foods. This chili works perfectly on a rainy, cool evening. It freezes well, so make a double batch and tuck away a meal for one of those crazy nights when you don’t have time to cook.
This is a deliciously light, yet incredibly flavorful soup. It is also quite versatile. It would make a lovely first course for an elegant dinner or pair nicely with a salad for a quick and easy dinner.
Mushrooms are the main focus of this salad I personally couldn’t find shiitakes the day I made it, so I chose some delicious looking oyster mushrooms instead.
This vinaigrette is delicious on just about any salad but I prefer it on fresh spinach. While living in Chicago, I fell in love with a small little pizza place (the only non-Chicago style pizza place I could find!) that served a spinach salad topped with red onion...
Who would have ever thought that cauliflower would be good on the grill? I certainly didn’t, but it is fantastic! When I last made this, I omitted the asparagus because it was out of season.
With all of the talk about the mercury levels in fish these days, it’s hard to know which species are the best choices. Tilapia is a great choice as it has one of the lowest levels of mercury. Another great reason to choose tilapia is that it is so versatile.
Since we’ve been in the midst of a heat wave for the past month here in New York, we’ve been living on dinners that require little to no cooking. Now that tomatoes are in season, gazpacho is a perfect option – delicious, easy and healthy.
This rich green-colored salad dressing combines the traditional pesto flavors of basil, garlic, and Parmesan cheese with the light flavors of lemon and white wine vinegar. The dressing is perfect on a bowl of mixed greens.