This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
Eric, Steve, Dan, Shayne, and Steve worked on the deck this weekend and they got so much accomplished! It almost looks like a deck now. The weather was what the boys called,
Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.
I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off
The sandwich starts with thick rustic Italian bread, hearty enough to support the fillings but still tender. There are three kinds of cheese in play...and the toasty bread is infused with garlic flavor by rubbing it with cut garlic cloves.
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
This Crockpot Eggplant and Tomato Stew with Garbanzo Beans recipe contains garbanzo beans, vegetable broth, red kidney beans, tomato paste, eggplant and more.
