Bell Pepper Egg-in-a-hole (recipe EVERYDAY Food Magazine) 2 teaspoons olive oil 1 bell pepper (any color) cut into four 1/2 inch thick rings 4 large eggs coarse salt ... Skip to Content
Pork tenderloin may be one of my favorite cuts of meat. It is tender and succulent and if cooked well, it can nearly melt in your mouth. This recipe that my brother and sister-in-law sent me is far and away
The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
A lovely pasta dish topped with roasted sliced tomatoes and aromatics. Very simple and surprisingly delicious. I predict that you will want to make this dish again and again.
Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend. I try and make a point of making as many things
Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.
