Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
This simple recipe for a summer treat was inspired by a long-time favorite recipe for "Chutney-Stuffed Deviled Eggs," in Sara Leah Chase's Cold-Weathe...
Recently I wanted to make a pizza for a brunch and Elise wanted Eggs Florentine, so I developed this pizza. Eggs Florentine is traditionally a poached...
This is my version of Fish and Lobster Pie. It differs from most recipes for seafood pie, which are usually a mixture of fish and cheese baked in a pi...
With the holiday entertaining season heating up in earnest now, brunch recipes will come to the fore. This recipe was developed as my contribution to ...
We like to play with food, so carving pumpkins is always a hit around here. And this year, in honor of Slashfood's Great Pumpkin Day, we kept track of...
This is a great dish for brunch or an informal supper, with or without the swordfish, shrimp, lobster or other seafood that I often use in it. The pip...
This dish is really just a variation on an omelet: a filling wrapped in a sheet of egg. The filling in this case was made of a mixture of leafy greens...
Niçoise salad usually starts with tuna, but I had some nice leftover seared swordfish steaks so I decided to make a niçoise-style salad with that.
The other day I got a comment from Helen, who has a facinating new blog called BeyondSalmon. She was insprired by my Braised Beef Short Ribs and had t...
My friend Helen, at Beyond Salmon, stepped outside the bounds of her fish-oriented blog the other day to share her recipe for Tomato Onion Tart, which...
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