Posted by Ashley Matuszak on May 17th, 2013
Posted by Anna Mintz on May 15th, 2013
The Casserole Queens are making it their mission to resurrect the classic American casserole. This fantastic recipe for French Toast Casserole from The Casserole Queens Cookbook (Clarkson Potter, 2011) can be made the night before and kept chilled in the fridge overnight. It’s a great recipe to have on hand when hosting guests for brunch or for the weekend. All you’ll have to do the next morning is pop it in the oven!
Posted by Anna Mintz on May 13th, 2013
This sandwich recipe from Try This at Home: Recipes from My Head to Your Plate (Clarkson Potter, February 2013) by Top Chef Richard Blais is a new twist on the classic BLT. Instead of bacon, Blais uses cured, smoked pork belly and slow-roasts it in the oven; it is an interesting way to coax flavor and texture out of an unexpected source.
Posted by Ashley Matuszak on May 10th, 2013
This refreshing and delicious salad from Hugh Fearnley-Whittingstall’s River Cottage Veg has the perfect little kick.
Posted by Ashley Matuszak on May 8th, 2013
This Fish-Free Salad Nicoise would make a delicious and substantial lunch that your mom is sure to love this Mother’s Day.