Adapted from Time to Cook Low Cab by Paragon Publishing
Fresh guacamole is easy and quick to make, and tastes better than store bought. Try it not only for chips, but for raw vegetables or as a “sauce” for steak.
Adapted from Maida Heatter’s Book of Chocolate Desserts
This is a moist dark cake with bourbon and coffee. Make it in a Bundt cake pan and sprinkle the finished cake with a little powdered sugar, if desired. You may also...
Ada is a specialty of the Indian state of Kerela and is usually eaten for breakfast prepared with rice flour and grated coconut. It is served wrapped in fresh banana leaves and makes a very appealing presentation.
Adapted from the Vegetarian Times Complete Cookbook
This recipe is based on a traditional West African soup made with ground peanuts. For this version, use smooth, all natural peanut butter with no added salt or sugar.
We’ve all heard time and again that breakfast is the most important meal of the day. It kick starts the metabolism into top-notch functioning and sets the pace for the entire day regarding energy levels. Energy levels dictate...
Almond Galette with Red Fruits
Chef Gerard Vie prepares almond galette with red fruits. Preparation and cooking time is 20 minutes. Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory....