Simply Recipes |
- Chocolate Pecan Tart
- Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze
- Ham and Cheese Pasta Bake
- Perfect Mashed Potatoes
| Posted: 19 Nov 2016 09:30 AM PST  Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically. Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.
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| Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze Posted: 18 Nov 2016 09:30 AM PST  I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred. Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled. Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading "Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze" » |
| Posted: 17 Nov 2016 09:30 AM PST  This article is brought to you in partnership with De Cecco. All sponsor proceeds from this article go to benefit the non-profit Food Literacy Center. What happens when pasta meets up with a Mozzarella and Parmesan-loaded white sauce tossed with chopped ham and herbs? Magic! Belly warming, rich, cheesy magic. There are times when all we need is a big bowl of comfort. That is exactly what we're making here with this ham and cheese pasta bake. I made a batch the other day and sent it home with my parents. They came back the next day to insist that I put the recipe on the site, they liked it that much. Continue reading "Ham and Cheese Pasta Bake" » |
| Posted: 17 Nov 2016 04:20 AM PST  Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use. Continue reading "Perfect Mashed Potatoes" » |
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