Month: February 2015

Is there anything more comforting on a chilly day than a hot bowl of French onion soup? Especially with a thick slice of toasted bread loaded with melty Gruyere cheese and lots of caramelized onions. Continue reading “French Onion Soup” » SimplyRecipes.com
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Here is a favorite recipe for buttermilk biscuits with sausage gravy, updated from the archives, first posted in 2011. It’s from my Alabama-native friend Steve-Anna Stephens, and if anyone knows how to do Southern right, it’s Steve-Anna. Please welcome her as she shows us how to make her wonderfully indulgent biscuits and gravy. ~Elise If there is
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Have you ever had colcannon? It’s a traditional Irish dish of mashed potatoes, with chopped kale or cabbage mixed in, and a nob of butter on top. Delicious! With most of the country enduring freezing temperatures right now we thought, why not make a hearty, belly-warming colcannon potato soup? All the great flavors of colcannon, in soup form. Continue
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One of the blessings of our mild California climate (aside from the shorts and flip-flops weather while much of the country is bundled up in several layers of wool and fleece) is that I can look outside my kitchen window in February and see a lemon tree heavy with fruit and bushes of rosemary, oregano, and other
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Are you ready for asparagus season? This has to be one of the easiest ways to cook asparagus. Just trim the ends, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and Parm, and then bake until done. I eat them like French fries. Addictive? Yes. They’re a perfect
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May I admit something? I am the least romantic person I know on the planet. I was born on Valentine’s Day and even with that incentive, have never been one for hearts, lace, or pink, though you gotta love those goofy Valentines we used to give each other in grade school. That said, as an
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There are two kinds of special meals—those that take all day to make and require meticulous attention to detail lest you mess them up, and those that are easy and relatively foolproof, but are still delicious crowd pleasers. You can guess which one I prefer. Here is a perfect example of the latter—a beef tenderloin roast. Imagine
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So there’s this trend going around for cooking things in mason jars that I didn’t quite understand until now. I mean, why would you want to eat a fancy dessert out of a jar? Think of it this way, mason jars are like see-through ramekins with lids! So if you have a particularly pretty layered
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My friend Michelle loves to throw big parties, with plenty of food and plenty of friends. I think it must be the large Italian family thing, one is never at a loss for food or great company at her house. One of my favorite dishes that usually makes an appearance at Michelle’s is this “cheesy
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