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    588 Recipes

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    This fast and easy recipe is great with whatever leftover protein you have on hand. It's from Sallie Ann Robinson's Southern cookbook, "Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, And Other Sea Island Favorites" where it is called "Anything Rice" because it truly works with anything. You can add more seasonings (e.g. garlic) if you like.

    Recipe #350671

    3 Reviews |  By blucoat

    Beware, this is a very rich recipe! The dijon mustard adds another flavour dimension. The recipe is from

    Recipe #287502

    2 Reviews |  By blucoat

    Another great recipe from Mark Bittman. It’s almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.

    Recipe #340404

    This recipe from Eileen Goltz is more time-consuming than many hamantashen recipes, but the compliments you’ll receive will make it worth it! Eileen Goltz, is a professional chef and caterer, and the author of the Kosher cookbook, "Perfectly Pareve". The recipe was printed in my local paper.

    Recipe #359851

    These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration.

    Recipe #363393

    This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make. The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”. Note: You can make this kugel using only prunes or plums in place of the pears, and use them in the sauce as well.

    Recipe #444664

    Fresh herbs give this classic dip its clean, fresh flavor and distinctive color; don't use dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. The dip can be refrigerated in an airtight container for up to 1 day. Season with additional lemon juice, salt and pepper to taste before serving. Recipe is from the new “America’s Test Kitchen Healthy Family Cookbook.” Yield: Makes about 2 1/2 cups.

    Recipe #448276

    2 Reviews |  By blucoat

    Chef Brad Fosseen serves these delicious, hearty burgers at his Spokane restaurants and they are one of the most popular dishes on the menu! The burger is great as is or you can add additional seasonings (such as chili powder or curry) in the 4th step. When sauteing the burgers, start with a cold pan; it gives them a nice crust. At the restaurant, the chef sautees the burger for 2-3 minutes, flips it, adds a cheese slice, and then finishes it in a 400-degree oven for a couple more minutes. These can also be baked. This recipe makes 4 very large burgers or 6 medium size burgers.

    Recipe #354770

    This is a Weight Watchers recipe. (It's 1 WW point.) You can chicken broth if you prefer.

    Recipe #280324

    2 Reviews |  By blucoat

    Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes.

    Recipe #384056

    This is an incredibly moist cake with a delicious maple frosting from"Ottolenghi: The Cookbook". by Yotam Ottolenghi and Sami Tamimi. This cake is great for making ahead as it actually improves with age. Ottolenghi, recommends double-wrapping the cake in cling wrap once cooled and leaving to mature for two to three days before icing. You also bake this cake in 2 pans (it will take about 45 minutes at 170 C).

    Recipe #447253

    2 Reviews |  By blucoat

    A really simple and moist cake that is more apple than cake. It's really nice to use a variety of apples, so that you have some apples that are crisp, some soft, some sweet, and some tart. Recipe is from Dorie Greenspan's newest cookbook, "Around My French Table: More Than 300 Recipes From My Home to Yours" where it's called Marie-Hélène's Apple Cake. The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.

    Recipe #439325

    1 Reviews |  By blucoat

    These are wonderfully light and moist scones- a perfect meeting of sweet and savoury. The recipe is from the fabulous Dorie Greenspan and is printed in her cookbook "Baking: From My Home To Yours".

    Recipe #355466

    5 Reviews |  By blucoat

    This is an extremely moist and light coffee cake. The apples and brown sugar give it a wonderful melt-in-your-mouth flavour and the crumble topping is amazing! It's also very easy to prepare. It is modified from an Emeril Lagasse recipe. If you like nuts, you can also add some chopped walnuts, almonds, or pecans to the topping. This is great served warm or at room temperature.

    Recipe #344681

    1 Reviews |  By blucoat

    These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.

    Recipe #431648

    1 Reviews |  By blucoat

    This recipe from Gourmet Magazine (October 1998) makes a wonderfully simple and delicious winter salad. The dressing is fabulous and you may want to try it on other salads. (Also, this makes a lightly dressed salad, some may want to double the dressing. Cut the apple soon before serving so that it does not brown. You can also try this with raw (untoasted) or candied nuts. Enjoy!

    Recipe #352690

    This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004).

    Recipe #345209

    This is a moist, easy, healthy and delicious coffee cake with a streusel topping. I modified the original recipe a little but included the original amounts in brackets so you can make my adapted version or the original. The magazine recommends serving it warm (you can rewarm slices for a few seconds in the microwave). Recipe can easily be doubled. MAKE AHEAD: Cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250 F for 15-20 minutes. The recipe is from Robin Miller in "Cooking Light" (Nov. 2007).

    Recipe #434152

    This recipe is from Bon Appétit Magazine (May 2001). You can substitute pears for the apples. I think it would also make great muffins. You can add a little rum or cognac to the apples while sauteing for some extra zip.

    Recipe #329854

    This recipe is from pastry chef Gale Gand. These are a traditional Jewish/Israeli cookies associated with the holiday of Purim. These will keep 1 week in an airtight container. They also freeze well. Dough requires 30 minutes chilling time.

    Recipe #359744

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