Beans, Biscuits and Bread Part Three - My Favorite Maple Baked Beans

From the kitchen of One Perfect Bite...A too short, but lovely, visit with our youngest daughter - code name "Butterfly" - combined with the distractions of the Prefontaine Classic have thrown me dreadfully off schedule. Hopefully, I'll soon be back on track - no pun intended - and my posts will again appear as intended. In the meantime, I still have several recipes from my Beans, Biscuits and Bread series sitting in the catch-up queue. The bean recipe I'm featuring today is my personal favorite. It is an Ina Garten recipe and it's appeared in her cookbook The Barefoot Contessa at Home as well as The Stonewall Kitchen Cookbook. These beans are hot and sweet, and while they may not appeal to all tastes, they are delicious. I found the first pot I made to be too sweet, so second time around, I cut the quantities of sugar and syrup in half and found them to be delightful. I replaced the specified kidney beans with small red beans because I prefer the appearance of the smaller bean. The large beans look suspiciously like chili and that was not the look I was going for. I think you'll find these beans to have more liquid than other versions you've made in the past. If that bothers you, simply uncover the beans for the last hour of cooking so the sauce can thicken. Do make sure the beans are tender before you put them in the oven to bake. They won't soften much when they cook at the low temperature this recipe advises. I really like the play of flavors in these beans and I highly recommend them to you. I know you'll enjoy them. Here is how they are made.

Beans, Biscuits and Bread Part 1 - Cowboy Baked Beans

From the kitchen of One Perfect Bite...I found three contenders for the beans I was asked to prepare for the barbecue today. When I learned that burgers and bratwurst were to be the main feature of  the "cue", any plans for an upscale dish were discarded and, despite the Silver Fox's  insistence that cassoulet would be perfect, I exercised my veto power and narrowed my search to what I hoped would be American barbecue favorites. Trouble is, I don't have a lot of recipes for beans and I don't make them often. Tea may work for two, but beans, when there are just two diners at the table, requires a commitment I'm not willing to make on a regular basis. So, of course, luck of the draw being what it is, I was the person asked to bring beans to barbecue where we will be meeting our new neighbors. I wanted them to be especially good because these folks don't know that I can cook, and I wanted their first impression of my abilities to be positive. While this will come as no surprise to those who know me, I ended up making a big deal about something that should have been really simple. I found and tested three recipes for good old American beans and, as it turned out, all three were exceptional. I decided my first feature would be the Cowboy Beans because they will go so well with a simple barbecue menu. These beans are sweet and have some heat, and I think they will appeal to anyone who likes beans with their burgers and brats. The recipe, which comes from America's Test Kitchen is clear and simple to follow, so you'll have no trouble duplicating their results, but do be sure to use a strong cup of coffee and a barbecue sauce that you are familiar with. The trick with these simple recipes is to layer flavors wherever you can, so be sure your ingredients are up to muster. These beans can be made several days before you plan to serve them, so they are definitely hostess friendly. I hope you'll give them a try. Hot and sweet is hard to beat. Here is the recipe.

Waist Watchers Special - Apple and Sweet Potato Soup

From the kitchen of One Perfect Bite...This quick and easy soup is simple to make and has the added advantage of being filling, while remaining figure friendly. It is thick and creamy, and because no dairy products are used in its preparation, the recipe may be of interest to those of you are interested in vegan soups. It has gorgeous color and the apples and maple syrup enhance the inherent sweetness of the potatoes, making it a soup that will have special appeal to most young children. The soup can be table ready in 30 minutes, but, whenever possible, I make this the day before I plan to serve it. It's a bit like an engagement. The flavors need time to court and the soup will be at its best if it sits for a day before it's ladled into bowls. This is a thick soup that you will probably want to thin before serving. I also like to add a teaspoon of apple cider vinegar to the pot as it reheats. The vinegar helps balance the inherent sweetness of the soup. This recipe originally appeared in Family Circle magazine and according to their calculations the soup clocks in at 221 calories per serving. That makes it perfect for a soup and salad lunch. Here is how this unusual soup is made.

Spinach and Mushroom Salad with Miso-Tahini Dressing

From the kitchen of One Perfect Bite...We are moving today and as luck would have it, it is pouring, as only it can pour in the Pacific Northwest. The movers might very well need an ark to get our furniture from storage to its new home. I don't mean to sound cavalier about it, but I'm so glad this day has finally come that the weather can't faze me. The installers finished the floors at nine o'clock last night and the Silver Fox and I worked for another two hours cleaning the fine pumice-like wood powder from the surfaces it covered. We are as ready for this move as we will ever be. Hopefully, I'll be able to access the internet without a break in service, but on the odd chance there is a problem, I wanted to share this salad recipe with those of you who are still looking for a first course to serve with your Easter dinner. It is fast, easy and economical, but more importantly, this unusual play on a standard spinach salad is also delicious. I do hope you'll give the salad a try. Here is how it is made.

Table for Two - Risotto Primavera for Two

From the kitchen of One Perfect Bite...Those of you who try this recipe will be really pleased with the results you achieve. This risotto is delicious and despite the unconventional manner in which it's made, the finished dish is well-flavored and creamy. The recipe, which comes from Cook's Illustrated, is easy to make and the risotto is perfect as a side dish or entree. The dish has wonderful color and it truly speaks to Spring. I like this dish well enough to include it in my menu for Easter Sunday. I love that this recipe is scaled to feed just two people. I have never had any luck reheating risotto, so it's good to know there will be no leftovers to deal with. I do hope you'll give this recipe a try. Here is how the risotto is made.

Frugal Foodie Friday - A Fabulous Figure Friendly Orzo Soup

From the kitchen of One Perfect Bite...My New Year's resolution this year was to lose weight. I actually did it and hit my goal weight this morning. Whether it was the result of dieting or the worry that accompanies major life style changes I'll never know, but I've been walking on air for most of the day. Soups like the one I'm featuring tonight have been one of my secret weapons. A bowl of this fabulous creation is just over 200 calories and everyone of them is delicious. As it happens, except for the most restricted food budgets, the soup is also a perfect choice for a Frugal Friday feature. It is simple to make and can be on the table in less than 30 minutes. Do try this one. It made my socks go up and down and I think you'll love it. Here is how this fast, fabulous, frugal, figure friendly soup is made.

Carrot and Ginger Soup

From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.

Spring Vegetable Risotto

From the kitchen of One Perfect Bite...I feel almost guilty posting this recipe when so many of you are still buried in snow, but the blooms of daffodils and Thundercloud plum trees have announced the arrival of spring here the the Pacific Northwest and I wanted my kitchen to reflect the change of season. I decided to make this wonderful lemon flavored risotto, prepared with a handful of spring vegetables, to mark the occasion. This is one of my favorite dishes, and when I am home alone I can make a meal of it. When the Silver Fox is home, I'll make lamb chops to round out his plate and keep one of the world's most committed carnivores happy. While risotto is not hard to make, it demands some attention from the cook. The liquid must be added in stages and the rice must be stirred as it cooks, but once you've established a rhythm, those lovely grains will reward you with a delicious and savory treat. It is important to serve the rice just as it has finished cooking. This is not a dish that keeps well and the rice will become gummy if it sits and is allowed to cool. I do hope you'll give this flavorful spring risotto a try. Here is how it's made.

Frugal Foodie Friday - Garlic Noodles aka P.F. Chang.

From the kitchen of One Perfect Bite... Happy New Year to all who are celebrating today. I thought this would be a perfect time to share one of my favorite Asian noodle recipes with you. I originally found the recipe on the Recipe Goldmine site and I've put it to good use ever since.  It is fast and simple and the noodles it makes are inexpensive and  downright delicious. The cost of the dish makes it a perfect candidate to share with you on Frugal Foodie Friday. While the noodles are almost effortless to make, there are a few cautions I want to share with you. The first is a reminder regarding the heat generated by dried red pepper flakes. The original recipe called for 1-1/2 teaspoons of flakes, and while that is perfect for fire breathing dragons and many of my visitors, it is sufficient to cause those with more timid palates to pale and gasp for air. To be on the safe side, I decided to list the quantity of pepper flakes as a range and let you pick your own comfort level. My main caution regards the use of fresh versus dried noodles. Equivalent weights will not produce the same amount of pasta and while my conversion is not exact, it's close enough to give you great results. As a general rule of thumb, when a recipe calls for fresh noodles and you can't get your hands on them, substitute half that weight with a dried product and you will be fine. Follow package instructions for cooking as well, because they will vary by type and brand. I think you'll really like the stir fry sauce that is used to flavor the noodles. It is simple to make and will keep for up to a month in the refrigerator. I like it well enough to keep a supply of it on hand for other quick stir fries. Do try this simple noodle dish. While this version of the recipe is scaled to feed two people, quantities can be doubled to feed  four or more. Here is how the garlic noodles are made.

Frugal Foodie Friday - Celery and Potato Soup

From the kitchen of One Perfect Bite...While this soup is very inexpensive to make, it is less substantial than most of the dishes that have been featured on Frugal Foodie Friday. I decided to share it with you because I know there are times when even those on restricted food budgets want something special to start a holiday meal. I thought this soup would be lovely to serve as a first course on Valentine's Day or Easter Sunday and I wanted to post it so those of you who are interested have ample time to do a trial run. The soup was developed by Martha Rose Shulman for The New York Times, and the first time I skimmed through her recipe, I knew it was a keeper. I was not, however, prepared for how delicious the soup would actually be. It is a winner on many levels. The soup is a light celery puree that is thickened with a single potato, and while the combination may sound mundane, I think you'll find it works wonderfully well and will get your meal off to a festive start. If leeks and the walnut oil are not available don't stress. Replace the leeks with another small onion and bypass the use of walnut oil altogether. How do you rate a recipe that is inexpensive to make, easy to prepare and a delight to the palate? I guess that depends on the reviewer, but I can tell you this soup made my socks go up and down and its been a while since that happened. I do hope you will try this soup. It is really good stuff. Here is how it is made.

Frugal Foodie Friday - Ramen Noodle Salad

From the kitchen of One Perfect Bite...Those of us with small families eat loads of chicken and pork. Their convenient sizing makes them an ideal meal to prepare for two to four people and  chops and cutlets have become a mainstay of small family dinners. The Silver Fox recently requested I make Tonkatsu, a Japanese pork cutlet, for dinner. I was happy to comply, because the cutlets are also a favorite of mine, and it gave me the opportunity to test an vaguely Asian noodle dish that I found on the blog What's Cookin Chicago. The dish was made with 30 cents worth of ramen that was tossed with carrots and cilantro and then dressed with a tart-sweet dressing that had some real zing. I decided to use the noodles as a side dish and arbitrarily called it a salad because I preferred it at room temperature rather than warm. Obviously, you can vary the vegetables you use, and the addition of a bit of meat or shrimp would make the dish suitable for a light meal. It takes all of ten minutes to make this noodle salad, so it is as easy on the cook as it is on the pocketbook. The dish adds color to the plate and if you like the tart-sweet combination, I think you'll enjoy today's Frugal Friday feature. Here is how the noodles are made.

Braised Carrots with Thyme - A Make-Ahead Vegetable for Company

From the kitchen of One Perfect Bite...I make it a point to test and feature outstanding vegetable recipes whenever I find them. These carrots were a last minute addition to my Christmas menu that I found late on Christmas Eve, when I learned that our head-count for the big meal had changed. I discovered the recipe, which is a creation of the renowned Daniel Boulud, on the Food and Wine site, and to be truthful, I honed in on it because it could be made ahead of time and simply rewarmed for serving. It was ideal for my holiday kitchen and it was so well received that I served it again on New Year's Day. I want to pass it on to you, because it is both easy and inexpensive to make, and while you will appreciate its simplicity, your family will enjoy its flavor. I do hope you will try the recipe or keep it in mind for your next company meal. The carrots add wonderful color to the table and almost everyone enjoys them, so they are sure to be a hit. Here is how they are made.

Arugula and Carrot Salad with Walnuts and Cheese

From the kitchen of One Perfect Bite...I'll wager you can guess what my resolution for the New Year is. Yup! I'm joining the ranks of the rabbit people until I've atoned for the dietary excesses of the holiday. It, unfortunately, is going to take a while, so portion and carb control are going to be my mantra for the next couple of months. I promise not to bore you with my progress, or lack thereof, and I won't make the assumption that you, too are watching your weight. Mums the word! My plan is not to mention this again until I get were I want to go and that's a lot of pounds away. There will be before and after pictures when I hit the finish line. Salads like this one will make the journey a bit easier. I love the play of peppery arugula with the sweet carrots in this salad and the walnut vinaigrette used to coat the greens walnut is inspired. The recipe was develop by Martha Rose Shulman for The New York Times and I think you will love it as much as I do. Here is how the salad and its dressing are made. 

Potato and Carrot Gratin

We interrupt our regularly scheduled programming...I wanted to bring you up to date with some news that may affect the frequency with which I'll be posting here. I have been scheduled for two corneal transplants, the first of which will occur next week. I've prepared the blog as best I can for contingencies that may follow surgery, and using a combination of old, new, borrowed and blue posts, I should be able to follow a near normal posting schedule. I think! At least that's the plan. The next few months are going to have a circus aspect about them. We are also in the process of selling our home and that leads to craziness and cooking of a different sort. I'll be featuring more recipes for breads and desserts in an attempt to keep the house from smelling like a pizza parlor and, hopefully, we'll be back on a more normal track by January. I hope all of you will continue to stop by.

From the kitchen of One Perfect Bite...Our last big get-together before the first of the year is going to be tomorrow evening. I have planned a fairly elegant, but easy-on-the-cook menu, and much of what I'll be serving can be made well-ahead of time. While very rich, this potato and carrot gratin is a wonderful accompaniment to a roast or grilled meat and it can be made the day before it is to be served. There is, of course, a catch. The potatoes and carrots must be thinly sliced and you will need a mandoline or other slicing device to cut them. These are delicious when made with heavy cream, but half-and-half or light cream can be substituted if you are watching calories or counting fat grams. The potatoes can be table ready in about and hour. The recipe was developed by Alexis Touchet for the Huffington Post and I do hope you'll give it a try. You will not be disappointed. Here is how the potatoes are made.

Potato and Carrot Gratin...from the kitchen of One Perfect Bite courtesy of Alexis Touchet via Huffington Post

Ingredients:
2 tablespoons unsalted butter
3 pounds medium Yukon Gold potatoes
1 pound carrots
1-3/4 cups heavy cream
1-3/4 cups whole milk
2 large garlic cloves, finely chopped
1-3/4 teaspoons salt
1/2 teaspoon black pepper, freshly ground
2 cups coarsely grated Gruyere (about 6 ounces)

Directions:
1) Preheat oven to 400 degrees F with rack in middle. Spread butter into a 15- by 10-inch (4-quart) baking dish.
2) Peel potatoes and carrots, then cut both into 1/16-inch thick slices with slicer and transfer to a 6-quart heavy pot.
3) Add cream, milk, garlic, salt and pepper and bring just to a boil over moderate heat, stirring frequently to prevent scorching.
4) Spread mixture evenly in baking dish, then sprinkle with cheese and bake until vegetables are tender and top is golden brown in spots, 25 to 30 minutes. Let stand 15 minutes before serving. Yields: 8 to 10 servings.

Cook's Note: Gratin can be baked 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, uncovered, in a 350 F oven, 20 to 30 minutes.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Rigatoni with Creamy Tomato Sauce

Two Years Ago Today: Dondurma - Elastic Ice Cream

Three Years Ago Today: Tomato Jam

Four Years Ago Today: Mile-High Apple Pie with Cranberries

Pumpkin and Coconut Soup

From the kitchen of One Perfect Bite...This lovely pantry soup is a perfect introduction to a fall meal. We had folks drop in this weekend and stay for so long a time that I thought they were going to move in. My immediate problem was extending a really simple meal to feed more than the four people for which it was intended. This soup, which can be table ready in 30 minutes became my first course. The ginger and coconut milk give the soup an Asian flair, but it's the chopped vegetables that give it flavor. While not substantial enough for a meal, the soup is filling and it works well as a meal extender. So, please get those can openers ready. I know those of you who try this recipe will enjoy this unique soup. Tomorrow we'll delve into how 1-1/4 pounds of ground turkey fed six people. I can't do the loaves and fishes thing, but be forewarned, I am a clever gal. In the meantime, here is how the soup is made.

Pumpkin and Coconut Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-oz.) can pumpkin
1 (14-oz.) can unsweetened light coconut milk
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

Directions:
1) In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat for about 5 minutes,  or until vegetables are nearly tender.
2) In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
3) Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peruvian Salt Roasted Shrimp with Pimenton Aioli

Two Years Ago Today: Chocolate Icebox Pie

Three Years Ago Today: Hannibal's Roasted Tomato Pilaf

Four Years Ago Today: Chocolate and Hazelnut Pie

Clam Stuffing for Shells or Fish

From the kitchen of One Perfect Bite...Nearly everyone who visits Cape Cod has enjoyed the large stuffed clams called quahogs. My family is no exception, so I've tried to recreate them in my own kitchen. Unfortunately, quahogs are not abundant here, so while I've been able to come up with a recipe for stuffing them, I've had to work around the lack of large shells in which to serve them. The quahog is the largest of the hard-shelled clam. Little neck , cherry stone, and top neck clams are simply smaller versions of the quahog. The relationship is similar to that of the cremini and portobello mushroom. I first used the stuffing I'm featuring today to fill a large bass and I have since gone on to serve it in scallop shells alongside grilled or baked fish. I can buy fresh chopped clams and broth at the fishmarket and that convenience makes short work of this recipe. If you have access to quahogs, 8 pounds of them will yield enough meat and broth for the stuffing, though it will add an extra step to the recipe. The stuffing can be made several hours before needed and simply reheated for serving. If you enjoy clams, I think you'll enjoy this recipe. Here is how the stuffing is made.

Clam Stuffing...from the kitchen of One Perfect Bite 

Ingredients:
1-1/2 pounds chopped clams
3 cups clam broth
2 tablespoons olive oil
1 cup diced onion
4 teaspoons minced garlic
1/2 pound linguica, diced
1/2 teaspoon pepper
1 bag (14-oz.) preseasoned herb stuffing mix
Lemon wedges

Directions:
1) Preheat oven to 375Degrees F. If using, lightly spray shell halves with nonstick spray.
2) Saute onions, garlic, linguica and pepper in a large saucepan set over medium heat for 4 to 5 minutes, or until onions become translucent. Add stuffing mix and stir to combine. Stir in 2 cups of clam broth and chopped clams. If stuffing seems too dry, add additional clam broth.
3) Spoon stuffing into clam shells and bake on a cookie sheet for 10 to 12 minutes, or until tops are lightly browned. Serve with lemon wedges. Yield: About 24 stuffed clams.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Breakfast Skillet

Two Years Ago Today: Mexican Bizcochitos - Anise Butter Cookies

Three Years Ago Today: Spaghetti Frittata

Four Years Ago Today: Smoked Salmon Frittata

Ina's Chive Risotto Cakes

From the kitchen of One Perfect Bite...I finally got around to giving this Ina Garten recipe a try. It has been around for a while now, but for one reason or another, it has not been widely circulated on food blogs. Because the cakes are so delicious, I thought those of you who have not yet tried them might also be interested in the recipe. If you are looking for a side dish that you can use as a substitute for potatoes, you need look no further. These are wonderful. They must be mixed several hours before they can be fried and they should be eaten as soon as they come from the skillet, but they are so good you will consider those constraints a minor irritation. I served these rice cakes for brunch today and they were really well-received. They are also wonderful with plained grilled meat and poultry. I know that those of you who try the cakes will enjoy them. Here is Ina's recipe.

Chive Risotto Cakes...from the kitchen of One Perfect Bite courtesy of Ina Garten

Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

Directions:
1) Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2) Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3) When ready to cook, preheat the oven to 250 degrees F.
4) Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Oatmeal Chocolate Chippers

Two Years Ago Today: Chocolate Cake

Three Years Ago Today: Stuffed Eggplant

Four Years Ago Today: Caramelized Pear and Cranberry Upside Down Cake

Garlic Green Beans

From the kitchen of One Perfect Bite...The farm stands in our area sell beets, corn and and green in 20 pound bags that are ready to be processed. I usually don't can these vegetables, but because I blanch and freeze them,  I'm always looking for new ways to prepare them. Most of the recipes I've found, involve preparations that are nearly as involved as the main courses they'll be served with. That's not what I'm looking for,  so I dismiss them out of hand. What I really want are simple recipes that can be prepared with a minimum of fuss and bother. I got lucky when I found this one. The garlic-flavored oil that coats these beans takes them to another level and makes them perfect to serve with plain grilled meats or poultry. The beans can be table-ready in about 20 minutes, and while their preparation is a two step procedure, you'll only need one pot to make them. I do hope you'll try this recipe. I think its simplicity will appeal to you. Here is how the beans are made.

Garlic String Beans...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
1 pound trimmed green beans
1 tablespoon olive oil
3 cloves sliced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
1) Bring a large pot of lightly salted water to a boil. Add green beans and cook 4 minutes, or until crisp-tender. Drain.
2) Using same pot, heat olive oil over medium heat until it shimmers. Add sliced garlic and cook until fragrance is released, about 1 minute. Stir in green beans and toss to coat with oil. Season with salt and pepper. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Chocolate Espresso Cake

Two Years Ago Today: Lidia's Rice and Pea Soup

Three Years Ago Today: Corn Timbale

Four Years Ago Today: Green Beans with Balsamic-Shallot Butter