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.
Do you keep tuna cans in your pantry for quick meals like I do? If you don't, you'll have to get some to try this wonderful tuna balls recipe. They are
A single serving of jazzed-up tuna salad is creamy and flavor-packed thanks to flavored mayo. When co-workers get sandwich envy over your smart lunch, share the recipe.
Ready for an amazing casserole recipe? The classic tuna noodle casserole recipe is all grown up with sauted mushrooms, colby jack cheese, onions and more.
