Magazine Posts

Tired of the same old salad? Spice it up with this colorful Mexican Fajita Bowl! Tender chicken, sautéed peppers and onions, drizzled with lime vinaigrette! See Recipe

A savory bread pudding layered with sausage, zucchini, bell peppers, green onions, and cheddar cheese. Serve this delicious casserole with fresh fruit.

Lemony cod, warm fennel salad and wild rice. A  combo that requires zero side dishes!  Click to read the recipe

This lemony chicken dish is kid friendly and easy to prepare! Click to see the recipe

An Italian breakfast that's sure to please your family and friends! Toasted ciabatta bread topped with homemade basil pesto, scrambled eggs, salami, red onion, and provolone cheese. Serve with mimosas and a platter of fresh fruit! Read more

This Guacamole version is inspired by the Chipotle Mexican Grill's lime and cilantro-spiked guacamole with its hint of spice from the Jalapenos and the shot of lime Read more

A quick, easy and tasty weeknight Cassoulet version with white beans, chicken, and Italian sausages. It comes together in about 45 minutes...  Read more

A simple to make Po Boy Sandwich with fried shrimp, shredded lettuce, tomato and homemade remoulade sauce (a Cajun version of the classic French mayo-mustard sauce) Click to read the recipe

This soup has beef and cheese in it along with onions, celery, and potatoes and It can be on the dinner table in about 45 minutes—very doable on a weeknight. Click to read the recipe

Basically a rice pilaf cooked with minced chicken livers, which infuse it with crispy, tasty browned bits. You can substitute chicken or pork sausage for the chicken livers Click to read the recipe  

Chicken street tacos displayed in a chocolate heart box! Click to read the recipe

Gravlax is a Scandinavian specialty. It's very similar to lox, the deli counter favorite, but gravlax is usually cured with spices and fresh herbs (unlike lox, which is left plain). Gravlax is also never smoked. The process doesn’t take long (15-minute prep, 2-day cure in the fridge) and it is great for a fancy brunch or dinner party. CClick to read Sheryl Julian's recipe