This recipe is by Jill Van Cleave from Cooking Pleasures magazine. This picnic-perfect salad is imbued with nice smoky flavor, achieved by grilling the potatoes. Chile peppers give it a slight kick, but the heat is tempered by the cool sour cream dressing. The is best served the day it is made. This will take longer than 36 minutes with heating the grill, especially if you have a charcoal grill like me, and cooling time.
This recipe is by Jill Van Cleave in Cooking Pleasures magazine. A Mediterranean-style vinaigrette, kalamata olives and feta cheese flavor this outstanding salad. Fresh and light, it makes an excellent first course or side salad for roast chicken or sauteed shrimp.
This is from the Woman's Home Companion Cook Book, the 1944 edition. It was my grandmother's cookbook. I find it fascinating; it covers everything from wartime rationing to canning what you've grown in your Victory Garden.
A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.
Killer roasted chicken infused with garlic and herbs. This has become a family favorite that was inspired by a couple of different garlic chicken recipes (either the garlic was overcooked or the skin was not so good and crisp). Serve it with the baguette to sop up the juices and smear with garlic.
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