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."
This is a simple throw-together dish I came up with that is great for a Sunday after-church meal. Note: You can fry your own bacon for this recipe. I like the taste of bacon but cannot handle the lingering smell it leaves in the house when you fry it, so I just buy the jarred bacon for the few times a year I use it.
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
The juice of a whole lemon balances the robust flavor of basil in this flavor-packed vegetarian pasta meal. The white beans and Parmesan cheese add protein.
This Chicken and Black Bean Green Enchilada Rice Bake recipe contains long grain rice, shredded cheddar cheese, chicken breast, can black beans, sour cream and more.
Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout. Prep and Cook Time: about 1 1/4 hours. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
