The long pasta strands symbolize longevity.
Recipes
Posted inFood & Dining, Recipes
Celebrity of the spice world, saffron always makes a statement
It’s an expensive choice, no question. But it takes only a small amount for a potent flavor.
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Posted inFood & Dining, Recipes
Tarragon’s tang shakes up salmon entree
The mix of orange and lemon juices in the vinaigrette provides a nice balance of sweetness and tangyness.
Posted inFood & Dining, Recipes
Slow-roasted vegetables make sumptuous sauce for pasta
Basic isn’t banal – it’s bliss.
Posted inGreen plate special, Recipes, Source
Recipe: Local flour, sunflower seed and olive oil crackers
This recipe makes 28 large crackers.
Posted inFood & Dining, Recipes
Recipes: Instant Pot Super Bowl dishes sure to be crowd-pleasers
Local chefs offer ideas for delicious additions to the buffet table.
Posted inFood & Dining, Recipes
Recipe: Buffalo bites, hold the meat
Follow these steps for vegan Super Bowl treats.
Posted inCookbook Reviews, Food & Dining, Recipes
‘What Can I Bring?’ answers an eternal food question with Southern recipes
Today Show contributor Elizabeth Heiskell provides accessible Southern edibles – but some of the recipe notes grate.
Posted inFood & Dining, Recipes
Recipe: Marmalade-stuffed scones
The recipe makes 18 scones, but the formed scones freeze well before baking should you want to make fewer at a time.
Posted inGreen plate special, Recipes, Source
Make marmalade the resourceful way – with the peel, pith, pulp and pips
If you’re going to truck in fruit from afar, use every last bit. And then make some glorious scones.