"Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe, and develop your own luscious variation." —Donna Noel, Gray, Maine
Low in calories and fat, this quick weeknight dinner uses chicken breast cutlets for speedy cooking. The entire meal takes less than 20 minutes to make and is sure to become a family favorite. Serve the chicken and sauce over orzo or wild rice with a side salad.
Vietnamese rice paper wrappers (also called báhn tráng) are easy to work with once you’ve moistened one or two and gotten a feel for how they soften up. You can also serve these wraps as appetizers by slicing them in half on the bias and serving them standing pointy-end up.
Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary.
I haven’t made M&Ms cookies in years. But seeing the pretty Easter and springtime pastel candy in the stores changed all that. Something about springtime candy that’s just so inviting. Pastels are just so much prettier, and therefore tastier, than
I love canolis and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for canoli cups instead!
