Cooking recipes from "Cooking with Barry & Meta" - page 39

Hmmm, what to do with two leftover fried chicken breasts? Yes, we like cold chicken but I was dying to try fried chicken sala.

Our row of garden-fresh kale was calling to me.

Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sauéín.

French Toast Soufflé is something a little different for breakfast or brunch.

Crispy and delicious, this Middle Eastern dish traditionally referred to as Falafel, is made from chick peas (garbanzo beans) that a.

Ever since our July-August 2014 issue of COOK’S ILLUSTRATED arrived a couple of weeks ago I’ve been checking our zucchini plant.

Give beans a 10 minute precook, then add to the slow cooker, then sit back and relax! I wasn't sure this would really work, b.

Mediterranean flavors combine in a tasty, healthy, simple and quick sauce that is a perfect compliment to mild white fish.

I always keep sourdough starter in the fridge (made from yeast – see recipe below), and usually make sourdough French bread.

A summer salad that could last all summer! As the vegetables begin to diminish, add fresh ones to the pickling juice.

This is a variation of a no-knead, slow-rise, no-fuss bread created by Jim Lahey, founder of Sullivan Street Bakery in New York.

With loads of zucchini, I am on a zucchini quest.

Delicious! This is a simple soup that is full of flavor.

A tomato rose garnishes this old favorite! There’s nothing new or mysterous about this old favorite that is always first to .

I love both the flavors + the crisp crunch paired with the creamy goodness of these yummy appetizers.

Barry loves this sweet and spicy sauce.

Sliders – my idea of a perfect hamburger.

Immersion in a mixture of lemon, oil, mustard and fresh herbs adds flavor to this pork tenderloin and creates a tasty, tender meat dish t.

I should call this Double Chocolate Zucchini Snacking Cake due to the fact that it contains both cocoa powder and then chocolate chip.

My mom gave me a magazine clipping for this recipe.

Cooking with Barry & Meta1,561 recipes