From Sam Sifton of The New York Times. This dish became a Thanksgiving necessity when Dan joined our family. Grandpa, Mary, and Jeffrey enjoy it too. ¾ pound fresh brussels sprouts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to … [Read more...]
Potato-Cheese Soup
From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal (1986). One of Laurel’s fans remarked about this soup, “It gets us through the Minnesota winter.” Laurel replies, “What a winter! What a soup!” Winters here aren’t that cold, but this soup … [Read more...]
Refried Beans
From Ree Drummond who is famous for her blog, The Pioneer Woman. Ree's recipes, definitely geared towards traditional American meat-eaters, always taste great. 1 pound dried pinto beans 1 onion, peeled and shredded 4 cloves garlic, minced 1 tablespoon ground cumin 2 … [Read more...]
Mexican Rice
Adapted from The Kitchn blog and really yummy. Serves 12 to 16. We found this recipe and now include it with our South of the Border Nite menu at the beach or for other family get-togethers. 1 (28-ounce) can whole peeled tomatoes 1 medium onion, peeled and roughly chopped 4 … [Read more...]
Baked Broccoli Rabe with Parmesan
Adapted from Mark Bittman, The New York Times. Most of our family members aren't big vegetable fans, but this is a great way to add some green to your plate. 3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces 2 to 4 tablespoons olive oil 10 garlic … [Read more...]
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