The idea for this recipe stems from one of my all-time favorite cookbooks, Biscuits and Scones, by Elizabeth Alston; it was a going-away to grad school present from a favorite aerobics class participant. It is petite perfection: 62 sweet and savory recipes, of which I have tried almost all (biscuits and scones fit well with a graduate student budget). Ms. Alston's accompanying prose is lively and informative, and the recipes are flawless.
Need a tasty dinner idea? Try these quick burritos.
This dish, straight from the pages of my last book, So What Can I Eat?! (Wiley, 2006), is one of my family’s favorites.
After a long day at the office, the last thing many people want to do is bust out the apron and mixing bowls. Here's a hearty, easy jambalaya recepie that anyone can whip up. Just combine, put in slow cooker, and enjoy!
Quick and easy recepie for whole wheat crepes.
Easy rosemary olive oil bread recepie.
I was never really meant to bartend. I bitterly became one because the real one never showed up to work. The real animosity comes from having to make ten lemon drops for a bunch of high-fiving babe magnets. To avoid displays of idiotic behavior such as this (the dudes And the lemon drops), here are some must-have starters for your home bar:
WARNING: This recipe is not diet food. It is fattening and delicious and a wonderful dish to impress your friends with.
Every year, as soon as the sun comes out in August and we all can finally start drinking on our porches and rooftops comfortably, I launch my annual crusade to bring back the Lynchburg Lemonade, a fantastic cocktail best served in mammoth qualities and anchored by sweet, wonderful Jack Daniel's Tennessee Whiskey.
Can you have your booze and drink it, too? You can at Sun Liquor distillery/bar, which is getting dangerously near to selling their first batches of gin.
Once upon a time, there was an enchanted establishment called 94 Stewart Restaurant where one could order Fried Avocado. Sadly, fairy tales sometimes end. 94 Stewart Restaurant is now closed. Soon the building will play host to a new owner and a new restaurant.
Morphine Drip
- 1/3 Amaretto
- 1/3 Butterscotch Schnapps
- 1/3 Bacardi 151
I was one of Rachael Ray's biggest fans when she first hit the broadcast cooking scene: her fresh and kicky spirit matched the colorful, quick and healthy dishes she seemed to turn out with little effort but loads of personality! This was one of the first recipes I tried from her ever-expanding collection, and it's still my 'go-to' version for delicious ahi at home. Her on-air presentation taught me how to cook it correctly (fast and hot!) so that it will be rare on the inside but seared brown and crisp on the outside. This recipe looks long and complicated, but it's so fast and easy...perfect for a busy weeknight. As she would say: DELISH!
Vegetable Pizza with Parmesan Scone Crust
