A list of all the recipes Nancy A. Mosher has tested.
Hey, ‘member those mushy mashed potato cakes mom used to make from leftovers? Yeah, well, these are nothing like them.
And you thought eating healthfully and seasonally was a chore and a bore. This little vegan number proves you wrong. So very wrong.
Super simple yet super stunning, this fancy-pants, pan-seared, soy-glazed sea bass with cucumber salsa will rock your world.
The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
These thickly sliced, richly spiced, slowly roasted spuds will zap as much life into you as your morning caffeine fix. Zow!
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that’s sigh-inducingly cold.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
It doesn’t get much simpler than this make-ahead relish. Just simmer cranberries, sugar, and orange until you hear a “Pop!” and then plop it in the fridge.
Perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait ’til you learn the stealth ingredient.
Words sort of escape us when we attempt to describe just how simple, stunning, and scrumptious we find this dish. Just…wow.
There’s a lot to be said for a diner-style dish like this one, though we prefer ours minus the too-high counter, the sticky laminated menu, and the surly service.
Though we love Pop-Tarts dearly, even as kids we thought the packaged pastries ought to taste better. Fruiter. Flakier. Fresher. Like these.
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