If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using...
Author: Minnesota Wildflower
Author: Gina Marie Miraglia Eriquez
Sandwich this burger between English muffin halves or serve with lots of arugula.
Author: Lorna Sass
Author: Pat Neely
Autumn is the time when wild grapes ripen! Enjoy this jelly recipe all season long!
Author: Homemade and Wholesome
Author: Lora Zarubin
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Marlena Spieler
Don't let the much-touted health benefits of this fluffy grain put you off-it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole...
Author: Lillian Chou
Author: Jean Anderson
Author: Lillian Chou
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Dorie Greenspan
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Bobby Flay
Author: Joyce LaFray
Author: Mayim Bialik
Mushrooms simmered with onions, wine, and carrots make for a rich, French-style stew. Serve with egg noodles, polenta, or mashed potatoes.
Author: Scott Horten
Author: Marcela Valladolid
Author: Tori Ritchie
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Author: Anna Maria Musco Dominici
This makes the perfect breakfast or midday snack. Move over, silly little chia pets, chia seeds are loaded with nutrients and meant to be eaten!
Author: France C
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: Suzanne Goin
Dipping warm, crusty breads in olive oil and balsamic is big thing in California. Here is a great recipe for a dip to keep on hand. Stored in an airtight container and refrigerated, this mixture should...
Author: Brandess
A warm and aromatic apple side dish that takes no time at all to prepare, and so good with many entrees.
Author: lutzflcat
Author: Ivy Manning
Author: Linda Ziedrich
Make and share this Blackening Seasoning Mix recipe from Food.com.
Author: chia2160