Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you’ll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
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Delicious, roasted cabbage! I apologize for not having a measurement for you! I do not typically measure. If anybody tries this and would like to give tips on measurements, please feel free! Continue Reading
For a little spice, you can add either dried or fresh chiles (like Fresno, Thai, or red pepper flakes) to this classic ratatouille recipe.
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Creamy Tuscan Garlic Chicken has the most delicious creamy garlic sauce with spinach and sun dried tomatoes. This meal tastes like it’s straight from your favorite restaurant, and it only takes 30 minutes to make!
You definitely need to put this meal at the top of your list this week! It was honestly one of the best things I have ever made. For variety, you could serve it over pasta or rice.
Good Eats Meatloaf
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If you have a bit of extra time before making this stir-fry recipe, press the whole block of tofu between two layers of paper towels, weighted down with a couple of large cans, for 15 minutes. Removing that excess water helps the tofu get extra crispy as it cooks.
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This cake was popular during the depression, and does not have eggs in it. Continue Reading
This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops…we could do this all day.
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Why settle for one kind of pie when you can have three? In this showstopper, creamy banana, peanut butter and chocolate puddings are kept separate by chocolate cookie walls so you get all the flavors in one beautiful slice. Continue Reading
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here’s my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
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