This Roasted Red Pepper Pesto clamours for your attention. The condiment shakes up your taste buds, whether you serve it as sauce, dressing or dip. Did I dream up this recipe? No, I discovered it in Mareya Ibrahim‘s Eat like You Give a Fork, and I give it five (out of five) forks.
Rigatoni Primavera – Take Two
When my son asked for some advice on what to bring to a work potluck lunch party, I just had to volunteer my services — and my sister’s. She’s my go to food prep buddy. For all you fans of pasta, roasted veggies, sun-dried tomatoes, artichoke hearts, arugula, fresh mozzarella, Parmesan and basil, this Rigatoni…
Carrot Squash Sweet Potato Soup – Mini Dill Matzo Balls
One Bubbie made floaters and the other, sinkers. I was partial to the floaters — soft, billowy matzo balls that melted in your mouth. My cousin always joked about bouncing the sinkers along the narrow long Seder tables. Add them to this Carrot Squash Sweet Potato Soup, and you get a perfect meatless alternative…
Roasted Spaghetti Squash Pesto Pasta Bar
Jackie Mason could have a field day doing a routine based on today’s dietary restrictions. “He asks for pasta. She doesn’t eat gluten. He only eats Paleo. She insists on low carb. It has to be organic. He doesn’t want grains. She only wants whole grains. No fat, no dairy, nothing with a face…” On and on…
Russian Borscht – Famous Dishes From Around The World
My paternal Zaide hailed from Russia, and my Bubbie made spectacular, melt in your mouth cabbage borscht. My mom’s beet borscht was the perfect combo of sweet and sour with flanken, cooked to perfection. What makes this version of Russian Borscht so appealing, in today’s health climate, is its pure vegetable goodness — a combination…
Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette
Tarragon—Whether you love it or hate it, you have to agree: It’s distinctive. It gives a very interesting flavour to this Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette. Gail who? Gail Simmons is the lovely, big-hearted foodie maven responsible for this keeper. Thank you Gail, and thank you Food & Wine Magazine for sharing Gail’s delectable sauce.
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