Recipe for Roasted Asparagus Salad with Goat Cheese and Bread Crumbs, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
It takes just 10 minutes to prepare this refreshing summer dip. Serve it with toasted baguettes and vegetables.
This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette. It's both impressive and perfectly suited to last-minute...
Top toasty crostini with leafy green kale and nutty Parmesan cheese for an easy, delectable starter.
To lighten this French onion soup, we swapped in olive oil for butter and added a dash of soy sauce to chicken broth to mimic the savory depth of salty beef stock.