Welcome to chocolate and peppermint season! It’s one of my favourites, for sure. There’s something about this combo that puts my taste buds in sheer ecstasy. So invigorating! So peppy!
This Artichokes with Romano, Cracked Pepper and Olive recipe contains extra-virgin olive oil, artichokes, pecorino romano cheese, lemons, cracked black pepper and more.
Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish. Serve with coconut rice (substitute light coconut milk for some of the water to cook it). Round out menu with a romaine lettuce salad tossed with lime dressing.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
Bow tie pasta with roasted red peppers and cream sauce delivers a rich flavor in this quick and easy recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil...
