I love chicken satay/sate, no matter how you spell it. The chicken is really just a vehicle for the peanut sauce, the real star. My sister and I cannot let peanut sauce just sit on the platter after the chicken is gone. We find spoons; don’t watch if you are offended. And if you are … View Post
Chocolate-Flecked Peanut Butter Cookies
These are great cookies from Glorious Chocolate, by Mary Goodbody and the editors of Chocolatier magazine. I’m posting this today in honor of my sister’s birthday, though I made them a while back. They’re a real treat for her; she’s a peanut butter fiend who can’t bake with it at home because of a family … View Post
Creamy Wild Rice Soup
I had mushrooms on the verge of… well, whatever mushrooms do when they take a step toward inedible. (Maybe they grow a fungus?) I had wild rice. I had leftover rotisserie chicken in the freezer. Time for soup. This recipe is from Cheap. Fast. Good! by Beverly Mills and Alicia Ross, also known for … View Post
Cherry Balsamic Pork Chops/Medallions
We love this recipe from Ellie Krieger’s The Food You Crave. As the talented Krieger notes, this is one dish that works better if you don’t use a nonstick pan. Those bits that get stuck to the pan and caramelize are loosened and added to the flavorful sauce when you deglaze the pan with the … View Post
Sausages, Potatoes and Artichoke Hearts in Tomato Broth
Very homey and hearty, this recipe comes from Food and Wine magazine. Everyone seems to like it, and that makes it a winner in my book. This soup helped to show a friend who thought she didn’t like soup the error of her ways. I’ve incorporated my “improvements,” which include making more broth with additional wine and … View Post
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