By Susie Middleton
Everyone loves twice-baked potatoes, but in this recipe, we boost their rich, cheesy flavor with punchy, spicy fresh horseradish. It’s the ultimate steakhouse side dish, made right in your own kitchen!
Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow or white will work fine, too) to add a touch of sweetness.
When the stars make you drool, just like a pasta fazool, that's amore… Or so the big Dean Martin song goes. Once you try this recipe for pasta e fagioli, a hearty and delicious soup made from pasta and beans, I think you'll find some love in a bowl.
My sister-in-law is a great cook and from a family of great cooks including her mother, three sisters, and sister-in-law. Every meal she has ever prepared for me, mostly traditional foods from her native Syria, is a feast for the senses—she is an instinctive cook and an artist by training and my personal favorite, her lentil soup is my favorite.
Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.
Hopefully you've already seen Ratatouille, a fantastic movie that my kids love. Ratatouille is a traditional country dish made up of healthy vegetables that originated in Nice, France. Here's an Eastern spin on this French classic.