The all-American flavors of bacon, spinach, and cheddar work well in the Italian guise of a frittata. Save the bacon fat for making Bacon-Buttermilk Corn Bread (see Breads section).
Read More
Fish tacos have become a specialty of many a southern California restaurant, and some versions are pretty fancy. I make them here the way they were originally conceived-simple and tasty, with chunks of cod served on corn tortillas and offset with tangy slaw.
Read More
From Art Smith's KITCHEN LIFE. Because this slushy, satisfying drink can be served anytime during the day (as a low-fat, on-the-go breakfast; a light lunch; a between-meal snack; and so on), I like to make a blenderful in the morning and store it in the freezer.
Read More
From Art Smith's KITCHEN LIFE. Cauliflower is a delicious choice for soup. If you wish, substitute an equal amount of broccoli (a close cousin), using both the florets and peeled stems.
Read More
If you don't have chili sauce with garlic, which is sold in the Asian section of the supermarket, use an additional garlic clove and spike the spinach with crushed hot red peppers.
Read More
From Martha Stewart's Baking Handbook. This bread is delightful as soon as it cools, but it's even better the next day, when the flavors have had a chance to develop.
Read More
From Martha Stewart's Baking Handbook. I LOVE this smothered with butter…and it has to be Kerrygold butter. If you haven’t tried Kerrygold, you’ll never go back once you have. We use it on anything we know we’ll be able to taste the butter on. Try it!
Read More
From Katie Lee Joel's THE COMFORT TABLE. Perfect for when you have houseguests…make this fruit salad for breakfast ahead of time and store it in the refrigerator. Everyone loves starting their day with the fresh flavors and beautiful bright colors. The custard sauce can also be made ahead of time.
Read More
From Katie Lee Joel's THE COMFORT TABLE. They say that real men don't eat quiche, but try finding one who doesn't like this one. I love the heat of the red pepper flakes offset by the creamy goat cheese.
Read More
From Katie Lee Joel's THE COMFORT TABLE. Fact: Bacon makes everything taste better. And this recipe actually makes bacon taste even better. The sugar caramelizes on the bacon and the mustard adds just a little kick.
Read More
When I make biscuits, I usually make this sausage gravy. I love to split open a hot biscuit and smother it with gravy. It is so creamy and rich with just the right amount of spice from the breakfast sausage. This certainly makes for a hearty breakfast.
Read More
From Katie Lee Joel's THE COMFORT TABLE. Every cook in the South has his or her own version of cornbread. I make it with a combination of cornmeal and flour. I go heavy on the buttermilk and add a little sugar.
Read More
You can't have a barbecue without baked beans. I love the smoky flavor of the bacon combined with the tangy ketchup and sweet molasses.
Read More
Cauliflower is one of those vegetables that can be kind of boring on its own, but with a little help, it can have its own pizzazz. The garlic, lemon juice, capers, and red pepper give this recipe a decidedly Mediterranean flair.
Read More
These are simple, but the cream cheese makes them to-die-for!
Read More
I’m a total sucker for an awesome mac & cheese…but it’s got to have REAL cheese - none of that processed fake food stuff. You can use almost any combination of hard cheese that you like. I love the added kick that the crumbled blue cheese adds to the Cheddar, fontina, and Parmesan.
Read More
I'm a purist and my favorite pizza is the classic pizza Margherita.
Read More
I like to call meat loaf "man loaf" because it's every man's favorite dish. My husband loves when I make meat loaf, and it makes the best leftovers.
Read More
From Katie Lee Joel's THE COMFORT TABLE. When you have a surplus of tomatoes in your garden this is a great way to use them! This gazpacho is a summer staple. Serve it for lunch with a salad.
Read More
From Katie Lee Joel's THE COMFORT TABLE. I am a huge fan of lentils and I love combining them with sausage. I find that using andouille sausage gives the stew an added layer of spicy flavor, but other sausages can be substituted. It is even better the next day.
Read More