This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
This Mozzarella and Prosciutto Pizza with Balsamic Onions recipe contains unbleached all purpose flour, mozzarella cheese, olive oil, olive oil, prosciutto and more.
A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the one above. Avocado too. And this salad doesn't need to sit in the frig, it can be served to four hungry people immediately.
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
Kicking store-bought sticks doesn't mean you have to stray too far from the familiar: Making them from scratch gives you way more control over quality, ingredients and fat.
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
