a journal of food, family & friends
Recipe adapted from BH&GBreakfast casserole meets savory pot pie in this make-ahead brunch recipe.
Adapted from a recipe by Domenica MarchettiLayered strips of grilled zucchini with mozzarella and parmesan cheeses and a basil-infused béchamel.
Adapted from TastemadeSpinach and mushroom stuffed crepe, topped off with an egg, all rolled up like a savory cinnamon roll.
From Off The Wheaten PathA delicious loaf of chocolatey goodness.
Adapted from Emma Laperruque on FOOD52The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
Adapted from Cooking LightInstead of layering your pasta and filling, roll it up into individual servings.
Adapted from Better Homes & Gardens Packed with whole grains and flavorful vegetables.
Adapted from Cooking LightUse your leftover chicken or turkey to make the croquettes.
Adapted from Half Baked HarvestPerfect side with beef, chicken & fish.
Adapted from Gluten-Free Artisan Bread in Five Minutes A DayYou will need prepared dough from The Best Gluten-Free Pizza Crust for this recipe.
From Gluten-Free Artisan Bread in Five Minutes A DayLight, crispy and delicious.
Inspired by cheese1227 at FOOD52This light creamy chowder features haddock, shrimp & scallops.
Fried mini-calzones, filled with fresh mozzarella and chopped tomato or deli ham.
Instead of pan frying, grill that chicken and add it to this lemony sauce.
Short on time? This one is big on flavor in less than an hour!
Adapted from Cooking LightOne skillet from start to finish.
Adapted from the Food NetworkWholesome & hearty vegetarian meal in a bowl.
Inspired by Zack's Oak Bar & Restaurant with some help from I Wash You DryRoasted chicken breast stuffed with asparagus, provolone & roasted peppers simmered in a flavorful five spice sauce.