This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.This recipe goes with White Bean and Roasted Garlic Hummus, Feta-Baked Hummus, Spicy Red Pepper Hummus
Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day! Click here to visit the new home of KitchenDaily!
Cook a flavorful pot of chili in just 40 minutes for a quick weeknight meal that's sure to warm the soul. You can easily double the recipe and freeze extra for later.
These little babies were good. As in, I'm lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control. Simple to prepare and healthy to boot
Before we get to this amazing dinner that we enjoyed last night, I thought I would update you on my vegetable garden progress! Eric and I built the first of two raised beds for the veggie garden. Each bed is
If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion, bell pepper, and traditional chili spices. For more easy chilis, check out our complete chili recipe collection.
I'm happy to announce that FatFree Vegan Kitchen has been chosen as the featured blog in this month's Tried & Tasted, a blog event started by Zlamushka's Spicy Kitchen and hosted this month by Vaishali at Holy Cow! The idea
