From the authors:
One can only guess at the origin of the name for these candies—which translates from the French to “without equal”—since they’re about as basic as you can get: chocolate and sprinkles. That’s it. You might know them as Sno-Caps, which were Liz’s movie-candy-of-choice before she graduated to Junior Mints; and though she never […] Read More ▶
This chili pairs perfectly with James Beard award-winning author Crescent Dragonwagon’s cornbread. You can find three of her classic recipes on our blog.
From the author:
The vegetarian equivalent of basic traditional red chili, this is a dish I’ve been making ever since I outgrew the meat-centric version and began moving toward a plant-centered, eventually vegetarian, diet. Good […] Read More ▶
“Cornbread? I LOVE cornbread!” For six years, that’s the response James Beard Award-winning author Crescent Dragonwagon got when people asked her what she was writing about.
And the best way to make cornbread? In a cast iron skillet!
Enter below for a chance to win one of THREE skillets from Lodge so you can make your own […] Read More ▶
Pair this with a creamy, light tomato risotto for a complete meal that comes together beautifully.
The tenderloin is split open, spread with Dijon-style mustard and blended peppercorns, and then tied back together so that it slices like a beef roulade. The quick roasting ensures moistness and tenderness, and you need serve with nothing more than […] Read More ▶
Pair this with the a simple, juicy beef tenderloin and you have a satisfying meal that is sure to please everyone at the table.
When the creamy consistency of risotto is combined with fresh tomatoes, you get that old-fashioned cream-of-tomato-soup flavor without the cream.
Cream of Tomato Risotto
Makes 4 portions
1½ tablespoons olive oil
¾ cup chopped onion
1 cup […] Read More ▶
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