For a long time, I had a deep desire to find a way
to eat wonderfully without meat...
I've been cooking since I was in high school, and still there's something magic about it for me. You start with raw ingredients, and transform them into something special (which hopefully tastes good too!).
Where do these recipes come from? Lots of places. Some, as with many a simple pasta sauce, have been vegetarian standards through the ages. Some are adaptations of traditional, meat-based dishes. And some are original recipes that evolved with inspiration, along with plenty trial and error.
If you're ready to find some magic in your kitchen, start planning your next meal by browsing at right!
This is one of our "must" Thanksgiving desserts. It's a wonderful combination of simple good taste with pecans that take on just a hint of roasted flavor. This pie is also quite easy to prepare, especially with the ingredients first brought to room temperature.
This preparation produces a dish with decided flavor, a good counterpoint to the tortellini. There's a hint of tomato and red wine that sums it up. And, if you like, the sauce would work well with an unfilled pasta as well.
These wonderful cookies have both an outer crisp and inner chewiness. What could be better? This is a BIG recipe and, depending on how much dough is used for each cookie, makes between 35 to 45 or so cookies.