French toast meets bread pudding in this breakfast recipe. Sprinkle in a layer of chopped pecans, brown sugar, cinnamon, and nutmeg and then serve with maple syrup.
Deborah Madison, a leading authority on vegetarian cooking, teaches home cooks how to coax delicious flavors out of vegetables by understanding their relationships to each other.
Leftover pot roast combines with potatoes to make a hash that shows why meat-and-potato dishes never go out of style.
Boiled corned beef with root vegetables is a classic New England dinner, as well as a cherished St. Patrick's Day supper.
High-quality lamb makes all the difference in this stew. Bacon adds a smokey saltiness, and peppery parsnips, sweet carrots, and potatoes compliment the other flavors nicely.
Pi Day may be a good excuse to indulge in whipped cream and sugary fillings nestled in graham cracker crusts. Here's a vintage pie recipe that doesn't go overboard with sugar and is still a satisfying end to a good meal.
March 14 (3.14) is Pi Day. Since baking and math go hand in hand, why not celebrate Pi Day with this Southern Meyer lemon pie? Chilled and bright with a tangy citrus flavor, each piece is like a slice of summer.
A cake-like doughnut with a sugary glaze are easily made in a muffin tin for a brunch get together.
'Superfood Kitchen' by Julie Morris just happens to be 100 percent vegan! It boasts a wide variety of recipes, including a dessert section. Give this kale and black-eyed pea stew a try.
Putting banana pudding parfaits in jars make them easy to store and easier to bring with you.
Get your veggie fix with a roasted delicata squash & tortellini salad that works as a main course or a red cabbage, carrot, cilantro slaw as a colorful Asian-inspired side.
Lots of big flavors– cumin, garlic, celery, red bell pepper, tomatoes, jalapeño pepper, and smoked ham hock– blend into a satisfying soup with a Southwestern kick.
Winter still got you down? Transport yourself to somewhere sunny and summery with these bright and beach-y tacos. They're quick enough for a weeknight meal.
Chocolate truffle filling in a Nutter Butter cookie crust... what could be better? Make a weeknight extra special with this simple dessert.
Soaking your own beans will not only save you money, you'll get a better-for-you-bean to boot.
Edible Books is a monthly bookclub that participates via Twitter. The selection for March is 'Chocolat' by Joanne Harris.
Black sesame seeds, almost akin to dark chocolate or French roast coffee, have a toastier, nuttier flavor than white sesame seeds and are a favorite in Asian desserts.
Stuffed with dried fuit, and baked into a warm pastry crust, these cookies are something special. Use any dried fruit of your choice, raisins, cherries, cranberries, apricots, ginger, dates, or prunes.