Gillian Whittaker
Περισσότερες ιδέες από το Gillian
Fill your diet with superfoods. Click here for the Top 30 Fat Burning Superfoods.

Fill your diet with superfoods. Click here for the Top 30 Fat Burning Superfoods.

NYT Cooking: Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor.%...

NYT Cooking: Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor.%...

NYT Cooking: This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread%2...

NYT Cooking: This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread%2...

NYT Cooking: Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view....

NYT Cooking: Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view....

How To Grow an Avocado Tree From Seed  Mature Avocado Tree  Some Fun Fact about Avocados Call them ahuacatl, avocaat, abogado, avocatier, agovago pears or alligator  pear, from guacamole to sushi, the world over has enjoyed avocados in a  variety of ways. Once considered to have an aphrodisiac effect in many  cultures, avocado growers put a lot of effort into dispelling this  reputation to increase its popularity. From guacamole to sushi, avocados have been enjoyed for centuries by all…

How To Grow an Avocado Tree From Seed Mature Avocado Tree Some Fun Fact about Avocados Call them ahuacatl, avocaat, abogado, avocatier, agovago pears or alligator pear, from guacamole to sushi, the world over has enjoyed avocados in a variety of ways. Once considered to have an aphrodisiac effect in many cultures, avocado growers put a lot of effort into dispelling this reputation to increase its popularity. From guacamole to sushi, avocados have been enjoyed for centuries by all…

NYT Cooking: This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of ...

NYT Cooking: This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of ...

NYT Cooking: This is a recipe I picked up from Steven Stolman, a clothing and…

NYT Cooking: This is a recipe I picked up from Steven Stolman, a clothing and…

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared…

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared…

NYT Cooking: Cheddar replaces the more traditional Gruyère, Roquefort or…

NYT Cooking: Cheddar replaces the more traditional Gruyère, Roquefort or…

NYT Cooking: Much like its author, this recipe is a no-fuss classic. It calls…

NYT Cooking: Much like its author, this recipe is a no-fuss classic. It calls…