Sunday, March 21, 2010

No-Knead Whole Wheat Bread

No-Knead Whole Wheat Bread

October 5, 2009 9 Comments posted by Linda Avery  
Filed under testers choice

This no-knead whole wheat bread is as simple to make as it is healthy. Because it requires no kneading, there’s little to do except sit back, bake, enjoy.

No-Knead Small Baguette

No-Knead Small Baguette

October 5, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Jim Lahey’s no-knead small baguettes are an easy-to-make bread. No knead, no fuss, these baguettes are baked on a baking sheet for a crispy, brittle crust.

Mediterranean Eggplant Wraps

Mediterranean Eggplant Wraps

September 29, 2009 1 Comment posted by Linda Avery  
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These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.

Fettuccine with a Savory Veal Sauce

Fettuccine with a Savory Veal Sauce

September 28, 2009 3 Comments posted by Linda Avery  
Filed under testers choice

Fettuccine pasta is tossed in a veal sauce filled with veal, tomatoes, and olives. Butter makes the veal sauce rich. You can use any long strand pasta.

Farfalle with Fresh Salmon

Farfalle with Fresh Salmon

September 28, 2009 4 Comments posted by Linda Avery  
Filed under testers choice

Farfalle pasta is tossed in a salmon and tomato sauce, rich with salmon, tomatoes, cream, and herbs. Penne or fusilli pasta work with this salmon recipe.

Arugula Pesto

Arugula Pesto

September 26, 2009 1 Comment posted by Linda Avery  
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This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.

Avocado-Chèvre Spread

Avocado-Chèvre Spread

September 26, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.

Citrus-Olive Tapenade

Citrus-Olive Tapenade

September 26, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

Tuscan-Style Sauteed Chicken

Tuscan-Style Sauteed Chicken

September 21, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.

Fennel and Onion Soup

Fennel and Onion Soup

September 17, 2009 1 Comment posted by Anna Thomas  
Filed under vegetarian

Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.

Creamy Potato and Roasted Garlic Soup

Creamy Potato and Roasted Garlic Soup

September 17, 2009 1 Comment posted by Anna Thomas  
Filed under vegetarian

This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.

Quinoa Salad with Pistachios and Cranberries

Quinoa Salad with Pistachios and Cranberries

September 8, 2009 11 Comments posted by Linda Avery  
Filed under vegetarian

Quinoa salad with pistachios and cranberries is an ideal holiday salad or side dish. The salad can be made ahead as the quinoa will remain fluffy.

Caramelized Onion and Balsamic Vinegar Bruschetta

Caramelized Onion and Balsamic Vinegar Bruschetta

September 8, 2009 15 Comments posted by Linda Avery  
Filed under vegetarian

For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.

Semolina-Olive Oil Cake with Drunken Grapes

Semolina-Olive Oil Cake with Drunken Grapes

September 8, 2009 4 Comments posted by Linda Avery  
Filed under testers choice

This semolina-olive oil cake is a rustic cake with a moist texture, thanks to the semolina, olive oil, and wine-grape syrup. The cake can be made ahead.

Peanut Butter Fondue with Chocolate Swirls

Peanut Butter Fondue with Chocolate Swirls

September 1, 2009 4 Comments posted by Linda Avery  
Filed under testers choice

This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.

Southwest Chile Cheese Fondue

Southwest Chile Cheese Fondue

September 1, 2009 11 Comments posted by Linda Avery  
Filed under vegetarian

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

Cauliflower Fondue with Asiago and Smoked Paprika

Cauliflower Fondue with Asiago and Smoked Paprika

September 1, 2009 6 Comments posted by Linda Avery  
Filed under testers choice

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

Warm Cabbage Salad with Crispy Tofu

Warm Cabbage Salad with Crispy Tofu

August 31, 2009 1 Comment posted by Linda Avery  
Filed under vegetarian

Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.

Raspberry-Cinnamon Streusel Tart

Raspberry-Cinnamon Streusel Tart

August 23, 2009 11 Comments posted by Linda Avery  
Filed under testers choice

What makes this raspberry-cinnamon streusel tart special is utterly fresh raspberries and Sri Lankan cinnamon. Seek out the best raspberries you can find.

Roquefort and Walnut Shortbreads

Roquefort and Walnut Shortbreads

August 23, 2009 9 Comments posted by Linda Avery  
Filed under testers choice

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.

Chickpea and Spinach Salad with Cumin

Chickpea and Spinach Salad with Cumin

August 20, 2009 1 Comment posted by Linda Avery  
Filed under vegetarian

For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.

Chicken Chop Suey

Chicken Chop Suey

August 12, 2009 Leave a Comment posted by Linda Avery  
Filed under testers choice

This chicken chop suey recipe is full of tender chicken and lots of vegetables. On top is baked wonton skins. A healthy chicken chop suey for the family.

Duo-Tone Chocolate Pots de Creme

Duo-Tone Chocolate Pots de Creme

August 11, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

Two kinds of chocolate come together in this pots de creme recipe. Milk and bittersweet chocolate fill these pots de creme and on top is whipped cream.

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips

August 10, 2009 2 Comments posted by David Leite  
Filed under vegetarian

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

Herb Omelettes Stuffed with Ricotta

Herb Omelettes Stuffed with Ricotta

July 30, 2009 11 Comments posted by Linda Avery  
Filed under testers choice

These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

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