Glazed Acorn Squash Moons
I’ll just warn you up front. You are definitely going to want to double this acorn squash recipe. It’s so good you can’t help nibbling
I’ll just warn you up front. You are definitely going to want to double this acorn squash recipe. It’s so good you can’t help nibbling
This nourishing butternut squash soup is easy to make and freeze for quick meals to warm up chilly nights all winter long.
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing
Panini are an upscale Italian-style grilled cheese sandwich, and this version is dressed up with pear and prosciutto for a tasty cool-weather treat.
If you have leftover mashed potatoes on hand, these easy potato cakes come together in no time for a quick appetizer or vegetarian main dish.
Peanuts and sweet potatoes make a great pair in this warm, golden sweet potato soup. Although the flavors are complex, this soup is easy for a healthy midweek dinner.
Lia’s egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
Premade eggnog and maple syrup ensure this elegant make-ahead dessert comes together in a hurry!
A trio of root veggies, in lieu of traditional potato, make these latkes a touch sweet while exotic spices add a bit of heat.
If you’re cooking for a couple or a small crowd on Thanksgiving–or any time of the year, really–this turkey breast is a serious winner.
Super succulent meat tinged with the heady flavor of five-spice.
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