Foregoing heavy glazes, this lighter version allows the meat to shine in this glorious Thyme-Honey Glazed Ham, recipe from Gourmet Magazine.
Meet The Soup. Just a good old brothy vegetable soup. This is a solid solution to a fresh, healthy, low fat and low calorie dinner routine.
This is my first participating post in the Sunday Supper project. The project is the work of a group of bloggers who are dedicated to bringing back the Sunday supper around the family table. The theme for this post was a crockpot recipe to “slowly bring in the New Year”. I’ve had this recipe for as long as
You can’t beat a “quick middle of the week, I’m tired from working all day” easy meal. You have to have a few of these in your back pocket, or you’ll find yourself sitting in the drive through lane behind people who take forever digging for the right amount of change to pay for their meal
The star of this dish is the sultry flavored wine sauce that surrounds the creamy white beans. The roasted lamb is nestled on top and the three flavors come together in an astounding way. It’s a surprisingly easy for such an elegant dish. Before you head over to Roz’s blog for the recipe, let’s learn a little bit about our host.
Rosemary and garlic flavored pasta was a great canvas to add fresh rosemary, red pepper flakes, and who doesn’t mind adding fresh garlic to some already present garlic flavor. Stir in some chickpeas for texture and top with some grated Parmesan cheese, it was a hearty and flavor packed dinner.
I’ve been buying Pappardelle’s Pasta for years now. Every Sunday at my Highlands Ranch Farmer’s Market, I grab a couple packages of their flavored linguini, angel hair, orzo, pappardelle or ravioli pastas and then with great anticipation head over to their website to find a creative recipe for my latest purchase. Pappardelle offers a recipe for
Classic Wonton Soup made is a delicious light meal. This classic recipe is really very simple to make in your own kitchen.
This month’s Secret Recipe Club assignment found me over at Sarah’s blog, Everything In The Kitchen Sink. Sarah is a 20-something engineering undergrad student at UMD who is “eating and cooking her way through life in DC”. She’s admirably ambitious. Besides writing a food blog, in any given week she’s taking and teaching classes, playing