Recipe by Christine Byrne Photo by Lauren Zaser INGREDIENTS 1 medium spaghetti squash 1 tablespoon olive oil Kosher salt & freshly ground pepper 6 slices bacon, cut into 1-inch pieces 1 tablespoon red wine vinegar 1 tablespoon maple syrup 1 5-oz. bag baby spinach 2 ounces soft goat cheese (or Feta), crumbled PREPARATION Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Cut about half an inch off of the top and bottom of the spa

Better Homes & Gardens magazine, September 2013 I’ve made a few minor changes to the original recipe. This recipe can also be made...

Elisa Juarez This recipes can be adapted by using your choice of meat and vegetables. I use a prepared pie crust to make it simple....

From Food Network Magazine, Nov. 2018 This has become a favorite Thanksgiving salad for our family. We use feta in place of goat cheese. 1 bunch small to medium carrots with tops, trimmed and halved lengthwise 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/4 cup sliced almonds 2 tablespoons sherry vinegar 1-1/2 teaspoons honey 1-1/2 teaspoons dijon mustard 1 small shallot, thinly sliced 6 cups baby spinach (about 4 ounces) 1 head red lea

from The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker Makes about 2 cups Prepare: White Sauce (recipe on this blog...

I grew up in the Midwest where casseroles are common. It was an economical and practical way to cook, combining meat, vegetables, and...