Potatoes au gratin is a wonderfully classic side dish for every day or even holidays. I like topping it with lots of bacon, a salad and a glass of wine to make this a light but filling lunch.Read More
Roasted vegetables are simply always easy to make and wonderfully delicious because the roastinig intensifies the flavor. It's pariticularly fun to make because there are so many combinations of vegetables that can be thrown together. Just toss in oil with your favorite seasoning.Read More
There are many other ways to prepare these small 2-3 inch long potatoes but roasting really entensifies their nutty buttery flavor. And it's easy to prepareRead More
This spinach pie is loaded with lots of feta and Romona cheeses then wrapped in phyllo dough sheets.Read More
My version of my aunt's brussels sprouts side dish is to roast it along with baby carrots, white pearl onions and lots of garlic and thyme. I toss it in 100% olive oil, kosher salt and black pepper. Then I top it with a simple Swiss cheese sauce. In fact, this entire side dish is simple and easy to make--offering the rewards of a healthy side dish (or meal) with lots flavor.Read More
Less than 10 minutes to make, this French style string bean side dish delivers great flavors. Cumin seeds bring a bit of pungency. But its sweetness marries very nicely with the pimiento peppers and the star, the French style string beans.Read More
Butternut squash is the sweeter of all of the winter squashes. It is wonderfully versatile vegetable in that it can be baked, braised, mashed, roast, steam and even as a tempura-fry. And it is really is easy to cook. Yes, it is a vegetable but its sweetness also lends it to being served as a dessert.
Side dish or dessert? Call it what you may, this spiced butternut squash delivers flavors for both with its brown sugar, nutmeg, cinnamon and ginger. A shot of bourbon bumps up the flavor without the mood altering effect. Then top the spiced butternut squash with crème fraîche for a cool, mildly sour taste.Read More
First, making stuffed pasta shells for one does follow a full recipe for more than one. The magic, trick or just being smart and economical is to freeze some of it in multiple containers.
I made a prosciutto, spinach and cheese stuffed jumbo pasta shell. A larger dish is made to share with a friend or simply have leftovers. Then two smaller containers are filled with the pre-baked stuffed pasta shells and placed in the freezer.Read More
There was a time when I purchased a rather popular brand garlic bread. After a time, the size of the garlic bread kept getting smaller and smaller while the price inched up. Frustration and anger got the best of me and I decided to learn how to make my own garlic bread.
So I now purchase long roles that require just popping it into the oven for less than 10 minutes. I make a compound butter with roasted garlic and parmesan. The roasted garlic is sweet and mild versus the pungent, strong raw garlicRead More
This recipe is how my grandmother made potato salad: potatoes, hard-boiled eggs, cheddar cheese, pickles and onions. She brought it all together with mayonaisse and mustard.Read More