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."
Eric, Steve, Dan, Shayne, and Steve worked on the deck this weekend and they got so much accomplished! It almost looks like a deck now. The weather was what the boys called,
Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.
If you like pizza you will love this casserole. Pepperoni, sausage, green peppers, mushrooms, onions and homemade pizza sauce are tossed with rotini pasta,
Fire up the grill to make these simple and delicious personal-size pies. Go the classic route with marinara sauce, shredded mozzarella, grated Parmesan and dried oregano
I've posted about pizza before, but since it makes a frequent appearance in our home (i.e. most every Saturday night except when I am lazy and grilled cheese pops up on the menu), a few things have changed and I
I think there's an unwritten rule in most households that the kitchen is principally the realm of one person. It's pretty much understood chez moi that the
