a journal of food, family & friends
No need to wait until the last minute to make delicious homemade turkey gravy.
Adapted from Half Baked HarvestUpgrade to the classic dish with the addition of apple cider and sliced apples.
Adapted from a recipe by Chef Jimmy BradleyA stick-to-your-ribs kind of salad.
Very loosely adapted from a recipe found in The Silver SpoonInspired by a dish served at Otto Strata, Melanzane Alla Parmigiana "Il Mattone"
Inspired by a Food Network recipe for Fried Eggplant Lasagna RollsA cross between eggplant parm & lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
Adapted from Chef Billy ParisiTotal upgrade from the standard rotisserie chicken.
Adapted from a recipe in Cooking LightCreated in minutes; serve with tortilla chips & fresh veggies.
Adapted from BH&GA flaky pastry crust is filled with eggs, pancetta, cheese and Greek yogurt for a delicious update to an old favorite.
Adapted from Cooking LightHearty stew-like soup; just add a green salad & some crusty bread to sop up the flavorful broth.
Recipe from Artisan Pizza and Flatbread in Five Minutes a Day
Based on a recipe by Ina Garten in Barefoot Contessa: Back to BasicsIna's Company Pot Roast recipe transforms an inexpensive beef chuck roast, some red wine, a little brandy, carrots, onions, celery, leeks, and tomatoes into a meal you'll want to serve.
Adapted from Cooking LightEnjoy your pizza and salad all at the same time with these delicious breakfast treats.
Based on a recipe by Maria StelmachHearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.
Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness.
Make these awesome muffins your way - regular or gluten-free.
Adapted from Cooking LightRefreshing summer salad on a bed of basil leaves and baby arugula.
Adapted from Chef Todd Williams' cookbook, SOULOne-pot wonder that rivals the most authentic baked beans.