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    223 Recipes

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    These are little breakfast frittatas made in a muffin pan and can be refrigerated or frozen and heated as needed. Great for those on-the-go mornings and/or when you are low carbing. A complete breakfast in a muffin.

    Recipe #495726

    This recipe comes from chef Robert Reischer of Tablespoon. The pasta is cooked similarly to risotto, so more liquid might be needed if the dish appears to be getting too dry. Choose a pot or pan large enough to hold all the broccoli rabe. From the San Francisco Chronicle.

    Recipe #422825

    This won a "Golden Whisk Award" from the Atlanta Journal Constitution in 2004, meaning it was one of their top 10 recipes for the year. This one is different from others in that it contains cold coffee and is garnished with malted milk balls. Great for a girls' night or a holiday gathering...or hey, just because you deserve it!

    Recipe #422775

    From Nancy Silverton of Los Angeles' Mozza. A combination of regular all-purpose and cake flours ensures a flaky structure and tender crumb. Clipped from the Orlando Sentinel, the tag line was, 'Master this tart, conquer the dessert world". So obviously it got my attention!

    Recipe #422255

    This cocktail was taken from a recent issue of Coastal Living. Credit goes to writer and recipe developer Julia Rutland.

    Recipe #418189

    Steaming fish with veggies in individual packages is not only healthy, it makes assembly and cleanup a breeze. You can use foil in place of the parchment paper. Orlando Sentinel, 2/2010. I like to add herbs to this; dill if cooking salmon, other fresh herbs if using a white fish. This is a very basic recipe you can customize to your individual tastes and it is very low in calories, fat, and sodium.

    Recipe #414657

    A summer pot is primal summer - flashy colors, bright tastes, all crunchy and raw. It is a cool stew you put together with a few things you pick up on the way home. Don't bother turning on the stove. Adapted from Lynne Rosetto Kasper.

    Recipe #408671

    From Lyn Rosetto Kasper and Sally Swift's book, "The Splendid Table: How to Eat Supper", this recipe originated in Gainesville, Florida, and pays homage to the late Mamo Lo Alexander and her soul food restaurant, where she was a local folk hero. They write, "Her broccoli casserole magically transformed the dour stalks of green into something rich, sweet and satisfying by combining them with a luxurious and ultra-soulful melange of eggs, cheese, sugar and cushiony white bread. We make a batch to split (with a tiny bit left over for the next day) whenever we are in desperate need of culinary comfort, southern-style."

    Recipe #408648

    This recipe is a favorite from my ex's Grandmother. Rich, but very, very good!

    Recipe #408299

    From Bon Appetit, this fall salad balances earthy, tangy, sweet and creamy flavors. Only 196 calories per serving.

    Recipe #389138

    Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.

    Recipe #386245

    This recipe is from the popular Atlanta restaurant, Brasserie Le Coze (now French American Brasserie) and was published in the AJC.

    Recipe #386244

    Clipped from the AJC, this recipe is from the very popular Chops Restaurant in Atlanta.

    Recipe #386240

    This is a classic key lime pie that will have you feeling the island breeze with every bite! From "Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", a compilation of restaurant recipes from popular Ann Arbor eateries. Cooking time does not include 2-3 hours of chilling time after baking.

    Recipe #383108

    All the summer favorite flavors at once. Healthy but even better, TASTY. This salad combines avocado, black beans, red and green bell pepper, cherry tomatoes, cilantro, olive oil and lime juice to make a perfect light meal or accompaniment to just about anything grilled. Also makes a good dip with corn chips. Note that you can substitute chopped mango for the tomatoes for a change...equally as good.

    Recipe #376137

    From Cooking Light, April 2009. Great with quesadillas.

    Recipe #370337

    From Bobby Flay Cooks American, these would be great for a lot of occasions other than Thanksgiving; however, he features them on his Thanksgiving menu. Note: preparation time does not include the three day waiting time after preparation before serving.

    Recipe #362836

    From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.

    Recipe #328864

    I love roasted beets and am always ordering them out...but have never tried making them at home. Posting this recipe for safekeeping. Adapted from "Atlanta Cooks: 125 Recipes from 25 Top Atlanta Chefs" by Melissa Libby, this recipe is from the Floataway Cafe restaurant in the Atlanta area. Their roasted beets are the BEST. Also great paired with goat cheese in a green salad. NOTE: 2nd ingredient is for 1/4 cup raspberry vinegar...for some reason ZAAR won't let me input that ingredient.

    Recipe #328260

    This is a refreshing summery salad bursting with flavor that combines lime, mint and cilantro dressing with mango, peppers and grilled shrimp.

    Recipe #319414

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