This recipe has a lot to offer. The squash is pleasantly sweet and tender, the gorgonzola is salty, the arborio rice is creamy, and a little sage pulls it all together with an eart...

Other recipes rarely use the entire ricotta container, and this recipe can be halved or quartered (as needed) to make excellent use of what's remaining. This recipe is so delicious...

This dish is delicious. Preparation takes no time at all, and it bakes for 25 minutes. I have used tilapia here with great success.

I had an abundance of carrots on my hands when I decided to make this recipe. The feta, carrots and dill were a departure from the earthier tones (chicken, mushrooms, onions) that...

This recipe is a straightforward and delicious solution to homemade polenta. I like to serve it fresh and creamy, but I pour the leftovers straight into a square pyrex (before I si...

This sauce has caused me to keep canned artichoke hearts in my pantry as a staple, because every time I make it for guests, they ask for the recipe. I boil a pot of water when I st...

This recipe is simple to make, uses ingredients that I generally have on hand, and tastes phenomenal. Who knew that drizzling some milk into the blender would create a thick and cr...

I made a note in the margin of this recipe that it's delicious, even with only the potatoes! That is to say that I left out the peppers and mushrooms entirely, and still very much...

Served with polenta, this is one of my favorite dishes of all time. It's easy to make, and full of flavor. This is one of the only vegetarian meals that my mom served, growing up,...

As promised, this refried bean recipe is very easy. It's also delicious, and very easily adapted i any variety of ways once you get the hang of it. For quesadillas, dip, or any oth...