I think these are my favorite brownies. They are quite moist and fudgy, with a chewy crust, and are rich with chocolate, raspberry jam and black raspberry liqueur. I made them most recently for my friend Brenda’s birthday, and took the extras to work at the newspaper on election night. The hardest thing about these … View Post
Tortellini Salad With Sun-Dried Tomatoes
This is a recipe I make a lot. It’s very flexible; sometimes I use rehydrated sun-dried tomatoes, sometimes oil-packed. Sometimes I throw in cooked chicken. I don’t measure anything but the dressing ingredients. People always like it, and it’s pretty easy. That’s a winner in my book. Most recently I made it to take … View Post
Dark Chocolate Bark
This candy recipe has some flexibility, but I’ve made it the same way both times — with dried cherries, candied orange peel (stock up now, it’s not available in many stores year-round) and walnuts because I was so happy with the combination. I also don’t really measure; I just sprinkle on a generous amount … View Post
Extra-Crusty Baked Rigatoni with Beef Ragu
This is my version of the Williams-Sonoma recipe found on their Web site. I added the wine and tomato paste, a little water, more meat for a heartier sauce and cut some fat. Sometimes I make this with ground turkey. This is satisfying comfort food that has proven popular at my house. It’s also … View Post
Greek Green Beans
This may be my favorite way to eat green beans, and I usually prefer them just tender and still bright green (See the green bean recipe posted with Potato, Spinach and Feta Gratin). This way takes an hour, but it’s fairly hands off (especially if you substitute haricots verts, which don’t need to be … View Post
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