Here's what this recipe isn't: fussy, complicated, complex, difficult, elaborate, laborious, burdensome, or tricky. Here's what this recipe is: fast, simple, tasty, easy, versatile, satisfying, and...
Toasted ravioli is a St. Louis specialty; Marlboro Man and I first tried it years and years ago when we visited St. Louis to attend my brother-in-law's wife's brother's wedding. At least I think th... Toasted Ravioli Serves 24 Ingredients:
I make these late and often -- this is my back-pocket 10-minute meal after a very long day or a longer party. They're fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly animalistic about the whole affair -- a very good perk, because no one has the energy for manners in the middle of the night. I felt odd making these in a well-lit kitchen and styling them for a camera -- they are at their best when cooked by dim, early morning kitchen light, and hastily -- but you’ll rectify that for me tonight, won’t you?
I'm sort of making friends with my slow cooker this year. And I'm being kind of bratty about it, too! My goal is only to cook with a slow cooker when I can pretty much just sling a bunch of stuff
My daughter and I returned home from Chicago yesterday after having a fun, city-centric time together through the weekend, which involved zero cooking, by the way.
It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner.
One of the best things I've eaten in a LONG time! Barbecue chicken pizza with sweet potato crust is gluten free, dairy free, healthy, and tastes AMAZING!
What's the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to. We love calzones in our house! Always have, always will.
I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
