You know how you find a shirt or pair of pants that you love — fits great, looks fantastic — and you buy it in every color? That’s kind of how I feel about this creamy garlic pasta. I came across this recipe by Rock Recipes while perusing dishes that feature scallops. I generally take user ratings with a grain of salt, but man, did … Continue reading I’ve made this recipe for creamy garlic pasta three times — and it just keeps getting better
The leek scalloped potatoes dish at Ghyslain stood out for its delicate onion and peppery notes, as well as the cream sauce in which the potatoes bathed. Seriously, it’s so good, I couldn’t help but try to replicate it. Continue reading The best of both worlds combines in these leek au gratin potatoes
Sometimes you just need a slice.
And let’s be honest, in the battle of pizza vs. diet, pizza always wins. Well, it does for me.
But that doesn’t mean you have to go crazy on the carbs or calories. In fact, you can make a pretty damn good pie that satisfies that cheese monster inside you while packing in some healthy veggies. Continue reading Feed your inner cheese monster with this pepperoni-basil pizza on cauliflower crust
If you like quick, versatile recipes that make dinner a cinch after a long day at work, then this might be the one for you. Continue reading A shrimp pad Thai recipe that makes it easy to have it your way
Hundreds of them filled shiny aluminum trays, their golden brown wrappers glistening after the fry. I sank my teeth into crunchy layers that gave way to a meaty filling the likes of which I’d never tasted before. Continue reading These Filipino lumpia will have you ready to roll
The best thing about this recipe is that it is simple. You barely add any extra work in the prep department and the whole lot is pureed so you don’t have to go at them with a masher. Continue reading A better way to do the mashed potato
I hate cream cheese. There, I said it. But before you get your social media pitch forks out, let me qualify my first statement. Like all other cheeses, I cannot eat it uncooked. Why? Not sure. Maybe it is a chemical change in taste and texture after cooking. Even then, I find an excess of cream cheese in certain recipes overwhelming. I’m looking at you, … Continue reading These crab rangoon are more than a crabtivating snack