Preheat oven to 350F. Rinse outside of pumpkins well and pat dry. Cut tops off of pumpkins. Scoop out seeds and membranes and discard. Heat…
Cheesy Chicken Chowder
Bring chicken broth to a boil in a large saucepan. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables…
Garden Corn and Black Bean Salad
Healthy summertime flavors abound in this classic side dish starring corn and black beans.
Fall Potato Soup
Steam potatoes until very tender. Peel and cut into bite-sized pieces when cool. Saute carrot, onion and celery in the margarine until crisp tender. Stir…
Steven Raichlen's perfect ribs, fragrant with spice and smoke and tender enough to pull apart with your fingers.
Turkey and Broccoli Casserole
Add broccoli, rice and cheese to leftover turkey for a great after-the-holiday dinner.
Grilled Shrimp on a Stick
A succulent, pineapple-marinated shrimp, grilled to perfection, and served on a skewer
Sugar Snap Peas with Mesclun Greens
A terrific, veggie-packed side dish made with pine nuts and shallots.
Cook the pasta according to the package instructions, drain, and rinse. Set aside. Preheat the oven to 350 degrees. In a medium-size mixing bowl, combine…
Super Summer Salad
Make a trip to the farmers' market for the freshest tomatoes, then toss together this salad.