This is a Thursday entry from Cooking Light’s Sunday Strategist. So far I have actually lost ten pounds. I know. I don’t believe it either. Hopefully it had nothing to do with being… Continue reading
I know everybody loves it, but I am not a huge fan of any pasta, or any cheese for that matter. I also do not love garlic – gasp! And I am of… Continue reading
Rigatoni is a big, fat, hollow pasta a bit larger than ziti. If you prefer, you could use ziti, penne, bow-ties, or whatever. The mushrooms in this sauce give the dish a hearty,… Continue reading
I have always made my lasagna the traditional way. In fact, one day my husband and I decided to have a lasagna cook-off to see who made better lasagna. Of course, this was… Continue reading
This recipe couldn’t be simpler or easier. If you don’t want to make the sauce out of the shrimp peels, you can substitute chicken broth or vegetable broth. They will both give you… Continue reading
You’d be amazed at the difference just adding a few simple ingredients makes to an ordinary and familiar dish. I kinda, sorta hate spaghetti because I used to make it so often when… Continue reading
So one day I decided to make a curried cauliflower salad from a recipe I wanted to try out. It called for roasting some cauliflower with red onion wedges and green beans. Of… Continue reading
A simple, yet hearty, pasta dish made with sausage, fennel, and cream.
These are better than takeout. This recipe is for shrimp wontons. You can eat them as is, fry them and serve with a dipping sauce, or drop them into broth for wonton soup.
This recipe is a bit labor intensive, so save it for when you want to impress. And impress you will because it is absolutely delicious!