Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries.
Author: Evan Bloom
Author: Abigail Kirsch
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but...
Author: James Syhabout
Not quite a pear and not really an apple, quince is a pome fruit that, once cooked, tastes like a cross between the two, but quince stays firm and takes...
Author: Buckwheat Queen
This is posted for ZWT7. Sounds fabulous! Use in cooking, baking. Think of the marvelous salad dressing it will make. The cook time is heating time and...
Author: Annacia
Author: Traci Des Jardins
Author: Rick Rodgers
Author: Jeanne Thiel Kelley
Author: Seamus Mullen
Author: Eric Ripert
Author: Alejandro Junger, M.D.
This is based on the "Seitan Log" and its variations posted by VegSocialWorker. I realized that portabella and shiitake mushrooms are sometimes described...
Author: Spice Princess
Author: Kerri Conan
Make and share this Middle Eastern Spice Mix recipe from Food.com.
Author: Dancer
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: Lisa Fain
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to...
Author: Rich Landau
Author: Evan Kleiman
Author: Maggie Ruggiero
Author: Ed Lee
Author: Bobby Flay
Make and share this Bean, Tomato, & Butternut Squash Soup recipe from Food.com.
Author: mariposa13
Author: Diane Kochilas
Author: Kevin West