Cooking recipes from "Thyme for Cooking"

Puff Pastry Pizza

Puff pastry makes a great pizza crust - light and flaky.

Warm Cabbage & Leek Salad

Winter cabbage meets spring leeks in this warm 'change of season' salads.

Risotto with Duck Confit & White Beans

I use confit de canard (duck confit) for this.

Aligot

This is a specialty of the Auvergne region of France.

Broccoli with Mustard & Bacon

Bacon, mustard, & vinegar add lots of flavor to simple broccoli.

Coq au Vin Blanc

Morels are found in wooded areas in the spring.

Colcannon

Mashed potatoes with cabbage, bacon and butter… In poorer times this would have been a meal, rather than a side dish.

Pork Medallions with Brussels Sprouts

Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce.

Meatball & Pasta Soup

This is a prefect combination of meatballs and soup.

Chicken Pot Pie; spring

Risotto with Beluga Lentils

Beluga lentils are tiny, black lentils that hold there shape well.

Stir-Fried Turkey & Vegetables

We love easy, colorful, healthy stir-fries.

The Most Popular Student Dishes

The Most Popular Student Dishes - it can be easy to eat well as a student, maybe with a few good ideas.

Onion Biscuits

These are an easy 'baking powder' biscuit, best eaten warm from the oven.

Risotto with Turkey & Peppers

This is a great way to use leftover turkey but we use turkey cutlets.

Hot & Sour (Savoy) Soup

The addition of slivered green cabbage adds a bit of texture and crunch.

6 Tips to Help You Spice Up Your Food Blog

Tips to Help You Spice Up Your Food Blog.

Fillet of Sole, Spanish Style

I usually sauté sole (which takes about 2 minutes), but baking in a light sauce results in a moist, flaky fish that needs little attention.

Tips for Safely Storing Food at Home

Food safety is important.

Stir-Fried Pork with Peas & Mushrooms

This is as colorful as it is tasty.