My most popular recipe, for broccoli-rice bake, is so warm and comforting that you’d be surprised how healthy it is. Swap low-fat versions for the yogurt, ricotta, and cheese in this recipe for an even better-for-you variation.
This healthy summer salad is a wonderful way to use the season’s best ingredients: corn, tomatoes and basil (mozzarella, too!)
These Southern cheese straws are strongly cheddary, crisp, pretty and perfect with a glass of wine. Time to get out that cookie press!
Sounds a bit unconventional, but trust me: it’s awesome. Perfect for supper on a busy night. And so easy, especially if you have pizza dough on hand in the freezer, which I totally advocate.
This recipe is a take on traditional succotash—the combination of beans and corn—and it calls for both green beans and shelled beans like limas or favas. A great vegetarian main or hearty side for grilled meat.
You’ve had what I call “sad pasta salad” — that takeout deli stuff with corkscrew pasta and way too much bottled Italian dressing. This pasta salad is NOT sad pasta salad! It’s the only pasta salad recipe you need.
So, hey, yeah … Winter is here, amiright? It’s gonna be crappy again this weekend, so you know what to do: Give yourself a fun cooking project that yields the perfectly carb-y, cheesy main dish for dinner. This hearty Baked Mac ‘n’ Cheese with Mushrooms, Chicken and Fontina is just the ticket. It’s easy, but time consuming enough to occupy an hour of your Saturday afternoon. Get the recipe on writes4food.com.
So, if you’re looking for recipes that will jump-start your healthy eating habits in the new year … well, this is not that recipe. There’s nothing especially virtuous about this Beef and Cheddar Pasta Bake, dietarily speaking—its virtues are purely sensuous: cheesy, comforting goodness. If you recall that recurring menu item from your elementary school cafeteria days, you might think of this as a sort of upgraded version of Johnny Marzetti. I’ve adapted an old Pierre Franey recipe from the 1990s from the New York Times Cooking app—and it’s pretty much what you’re craving on these bitterly cold nights. Add a brightly dressed green salad and a glass of wine, and you’re good to go. Get the recipe on writes4food.com!
When you’re going through a collection of vintage recipes, it’s fun to imagine what prompted the person who assembled the collection to include a particular recipe. This recipe for a simple, one-bowl zucchini casserole just seems so much like my grandmother: it’s good, and not at all fussy. Here’s the next installment in The Dorothy Project: Lost and Found Zucchini Casserole, which she clipped from Gourmet magazine in the 1980s. Get the recipe on writes4food.com.
