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    116 Recipes

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    These protein-packed bars solve the breakfast problem for us by beingfilling but with a light texture for our not-yet-awake appetites. The recipe is from Tofu Quick and Easy by Louise Hagler, originally published by the Book Publishing Company, sort of associated with The Farm in Summertown, Tennessee. Can be made with butter rather than margarine.

    Recipe #437866

    This is the stovetop version of my Limping Susan for the pressure cooker, elsewhere on this site. The recipe is adapted from the classic Charleston Receipts. It's versatile, too: Add up to 1 cup chopped tomato, some chopped bell pepper, or omit the paprika. When we're out of bacon, I've made it with every kind of pork product imaginable, including ham hocks, salt pork and smoked fatback, and each one has a slightly different flavor.

    Recipe #390654

    Delicious, non-slimy way to turn okra into a side dish or low-meat main dish.

    Recipe #390644

    A South Carolina recipe ideal for the times when the Squash Fairy arrives and the family is tired of squash. It's very rich, so you may wish to moderate the amounts of butter and cream and crab.

    Recipe #312774

    From the Southeast Asia Cookbook. The program won't allow "fried shallot flakes" as an ingredient, so I had to phrase it "shallot flakes, fried." You can find fried shallot flakes in Asian markets, usually with either the vegebles or the spices and seasonings.

    Recipe #308899

    Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.

    Recipe #301272

    A fairly simple and very authentic Creole recipe from New Orleans that I ate at the late, great Ugelsich's restaurant. (They prepared it with eggplant rather than chayote -- they're equally delicious.) Use crab meat or shrimp or a mixture of both. Two chayote halves are a good light entree, or one half is right for a side dish.

    Recipe #296895

    Because there are so few ingredients, quality makes the difference. So try to use sea salt, good olive oil and high-quality tomatoes. We sometimes add Quorn meatballs toward the end of cooking. The original, from Deborah Madison's Savory Way, called for a few tablespoons of sun-dried tomato purée with canned tomatoes as an option.

    Recipe #295107

    Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.

    Recipe #291989

    A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.

    Recipe #289405

    Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan.

    Recipe #282037

    Mixes in minutes, so it's great for a last-minute emergency holiday dessert. If you make it a day ahead, the cranberries mellow a little. Great with orange-nutmeg whipped cream!

    Recipe #271974

    Professional results, no candy thermometer required! I tested this toffee over and over for a cooking demonstration recently, which is how I discovered it can be made in 17 minutes. Great for gift giving, if you can resist eating it all! I make the batch with half semisweet chocolate, half white chocolate. Milk chocolate never seems to firm up enough. I once overcooked this to a deep nut brown, and suddenly it separated into a sugary mass and a sort of clarified butter. Still worked, though, and tasted great.

    Recipe #259529

    Quick but luxurious and fun for giving. The baking mix makes it quick, while cherries, candy, fruit and nuts make it look festive when cut open. For a gift presentation, either cut the bread and arrange on a plate, or wrap in nice packaging, because the loaves are a bit brown and lumpy on the outside.

    Recipe #256687

    Boiling the seeds is part of the secret to crisp results. Plain old bright yellow supermarket curry powder works better than garam masa, which can turn bitter in the oven.

    Recipe #256647

    Salt and vinegar chips make a quick, full-flavor crust for tilapia.

    Recipe #253537

    I adore these, and eat them, icy cold, straight from the jar. This treatment also works with crabapples. I've also added a few whole peppercorns to the pickling mixture, which adds a lot of fragrance and a touch of heat. Delicious.Cooking time includes 8 hours of cooling/standing.

    Recipe #244255

    My company just published a Danish cookbook and it was FULL of salads like this.

    Recipe #234695

    Chocolate and marshmallow -- nature's perfect food combination! Add a graham-cracker sponge cake and you get a taste of s'mores, the childhood treat. The original, which was from the amazing cookbook called In the Sweet Kitchen,included a homemade marshmallow filling that was very fragile, and spread on the outside. I used fluff from a jar and spread it inside the cake roll because any marshmallow is a good marshmallow. The marshmallow oozes out once the cake is cut, so serve it all at once for the best presentation. I wish one of you kitchen wizards could figure out a way to prevent the ooze.

    Recipe #233783

    Great flavors! I like this different-tasting fish for dinner guests, because it's familiar enough but slightly exotic. Prep timer is marinating time. The original recipe called for 1 cup of miso, but that seemed like a lot, especially since it's scraped off before cooking. See what you think.

    Recipe #233642

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