In kitchens across the world, focaccia gardens are blooming. On top of the flatbreads, cherry tomatoes open like petals, with long scallion stalks for stems. Yellow-pepper sunflowers stand tall with Kalamata olives at their center. Red onions bud in bushes made from fresh herbs. As pandemic activities on social media go, this one might just be the prettiest. Home bakers decorate their focaccia with bouquets and swirls: The flat, white dough is an easy canvas and just as simple to prepare. During a spring when so many of us are confined, decorating them allows many bakers to bring the outdoors inside by tending these edible gardens. “It’s cathartic and therapeutic,” said Teri Culletto, a home baker in Vineyard Haven, Massachusetts,...
I’ve been making this chicken probably every other week for over 5 years now. And yes, it’s taken that long for me to share it here on the website. This recipe is another favorite from The Weeknight Dinner Cookbook. However, I use the chicken in so many other recipes, I decided it was past time to share the original here. You only need a few minutes to get this chicken ready to cook and you’ll be sitting down to eat just ten minutes later. The chicken is great on its own with a side of raw vegetables and ranch dip. It can also be sliced thin for sandwiches, or chopped bite-size for soups, salads, or pasta. How To Make Last...
Produced with support from Earth Fare and Papa Vince, this season focuses on plant-based dishes for easy weeknight suppers, classic weekend menus and festive holiday family fare, including many gluten-free recipes. Season Eight of Jazzy Vegetarian showcases vegan recipes for everyone who is looking to jazz-up mealtimes, by adding more plant-based meals into their weekly menu plan. Season Eight of Jazzy Vegetarian A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding...
There is never a bad time to serve Bread Bowls for dinner, but with fall here and winter coming, this is the perfect season to start. Bread Bowls are great for all kinds of recipe ideas. They are great crowd pleasers filled with dips, but the family can enjoy them for breakfast, filled with soup, filled with stews and all kinds of comforting meals. My favorite is the French Onion Soup with the insides of the bread cubed for dipping. The best part of all you ask? You don’t even need to make the bread bowls yourself. I personally love baking fresh bread at home. Not everyone does. If you fall into that category, I am sure there is a...
Produced with support from Earth Fare and Papa Vince, this season focuses on plant-based dishes for easy weeknight suppers, classic weekend menus and festive holiday family fare, including many gluten-free recipes. Season Eight of Jazzy Vegetarian showcases vegan recipes for everyone who is looking to jazz-up mealtimes, by adding more plant-based meals into their weekly menu plan. Season Eight of Jazzy Vegetarian A few highlights of this exciting season include gluten-free main dishes like: Zucchini Fettuccine Alfredo, Spaghetti Squash “Capellini” andRed Pepper Crustless Quiche. Other meal stars include: Black Bean-Zucchini Burritos with Almond Crème Fraîche, Vegan Sukiyaki andJazzy Salad Nicoise.Garam Masala Sweet Potato Bites, Maple Roasted Portobello “Bacon,”andPeanut-y Carrot Noodles are served on the side.Dazzling desserts include: No-Bake Cinnamon-Chocolate Pudding...
