December 10, 2009

Adapted from VanillaGarlic.com

December 10, 2009

You can also use a variety of squashes, like Hubbard or acorn.

December 10, 2009

From Linton Hopkins, Restaurant Eugene

December 10, 2009

You can substitute crumbled, seasoned tofu for the cheese and safflower oil for the butter to make...

December 10, 2009

Kale can be boiled (and excess liquid pressed out) 1 day ahead and chilled. Reheat before serving...

December 10, 2009

Adapted from FineCooking.com

December 10, 2009

Adapted from http://glutenguide.blogspot.com

December 10, 2009

Roasted vegetables are wonderful any time of year. The carrots, beets and onions make a beautiful...

December 10, 2009

Preheat oven at 350 degrees, and use the time to prepare the slices. Once they are ready, your...

December 10, 2009

Adapted from Nielsen-Massey Vanillas Inc.

December 10, 2009

Adapted from Gourmet | October 2007 by Ian Knauer

December 10, 2009

From Martha Stewart Living, February 1999

December 10, 2009

Adapted from SlashFood.com

December 10, 2009

This dish is even better the following day because the potatoes have really soaked up the flavors...

December 10, 2009

Recipe by Jayne Cohen, author of "Jewish Holiday Cooking" Great holiday dish for Rosh Hashanah

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