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- Gardening For Food. A better way of living
Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they're a cinch to make and very wholesome (they're also nut- and gluten-free).
This easy puree is as delicious as it is versatile.
The longer those cook, the sweeter and more caramelized they will become. A little balsamic vinegar is a nice touch to add.
Garlic Butter Chicken with Mushrooms
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
The underrated dried fruit takes center stage in these chewy, irresistible bars. Martha made this recipe on "Martha Bakes" episode 710.
Potato bake doesn’t need to be relegated to a side dish. This fisherman’s potato bake is a seafood pie and creamy potato dish wrapped into one, and it’s every bit the main event.
Are you team chewy brownies? Then this is the recipe for you. It uses a combination of oil and butter; the oil gives the chewy texture, while the butter provides the rich mouthfeel we love. (Light brown sugar also adds to the chewiness and offers a touch of caramel flavor.) Use the best-quality unsweetened chocolate you can find for these brownies—chocolate is the main flavor, so it really makes a difference to the finished dessert. Pro tip: If you like a crackly crust, mix the chocolate, sugar, and eggs together until they are shiny.
Very easy to prepare, without skimping on flavour.
They’re the dessert of fall.
A great change from the normal beef nachos and goes down even better. A family dinner favourite.
This Chinese stir-fry uses a range of mushrooms making it a dish packed with protein and Vitamin D, which we need for our moods and bone health.
Inspired by the classic pie, this recipe for key limes bars is deliciously quick and easy.
Your favourite Diane sauce, made easy.
"I was raised in a Jewish family in Los Angeles, so I didn't celebrate a white Christmas," Elizabeth Colling says. But there was always eggnog. She worked the holiday drink into cheesecake bars, dense on the bottom, silken on top. She spikes them with brandy for a grown-up taste and dusts them with fresh nutmeg.
These cookie bars can be made up to three days ahead and stored in a cool place.
