I have been making this for years. I love the black bean sauce.

I loved these, and together with the tomato soup recipe in the book and a glass of Gaspereau Muscat,and a bit of St Andre's Triple Cream cheese with a slice of pine nut tart for de...

I made it today for the same reason! I love that site and their cookbooks too. I am trying to make up my mind whether or not to purchase this book. This was the first recipe I tr...

I agree with the comment about the oil. 2T would be what I would use in my non stick pan. This is a delious preparation. I use the Puy lentils when I have them and the brown lent...

This is a keeper. So useful for many recipes as a garnish or as part of a meze tray or with thin mediterranean style crackers such as rosemary and cracked pepper and shavings of g...

This is a simple and tasty side, good warmed or at room temperature. As I cannot obtain the gigantes dried beans locally, I use the dried large limas or sometimes the Italian cann...

I love these. I use a strong chicken broth instead of the water as that is how I have been taught to do it by local greek families. Other than that I do as written. When I have f...

I have made this recipe many times sometimes using arborio and sometimes with imported Italian orzo. I do find the orzo from Italy cooks up better with a little tooth to it, and n...

I have a Madeleine collection. Many don't make it. This does! Don't overfill or overcook

I really like this "lazy" recipe. For me the key is in having at least the full amount of herbs and seasonings and then for the bread to be an excellent sturdy and flavourful slice...