It's Sunday. And it's grey outside. And, yesterday, my blog almost died a slow and lonely death in the cyber-abyss. I don't know what happened, but someone, somewhere, decided that my innocent, I-l...
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.
We live in southeastern Arizona, in a part of the state known as Cobre Valley. "Cobre" is a Spanish word for copper, which is mined here. Variations of this recipe have been enjoyed in this area for many years. —Carolyn Deming, Miami, Arizona
This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
Traditional Indian Palak Paneer is made from a soft cheese that is not aged, called paneer. Many westernized versions of this recipe with use ricotta for a reasonable fascimile. This recipe for Palak Paneer, however uses tofu instead of paneer, for a vegan dish. Palak paneer is very similar to saag paneer
This healthy meal-in-a-pocket combines fresh Greek salad with a velvety smooth bean spread. You can also serve the spread with crackers or as a dip with cut vegetables.—Nicole Filizetti, Jacksonville, Florida
