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cooking.nytimes.com
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
Ingredients: fava beans, salt, garlic, olive oil
www.allrecipes.com
Whole wheat blackberry cobbler is a hearty version of the traditional cobbler recipe thanks to whole wheat flour used in place of all-purpose.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Baby shrimp and cod fillets are cooked in chicken broth with green bell peppers, chopped tomatoes, cumin and chili powder in this soup finished with plain yogurt.
cooking.nytimes.com
Light yet rich, this magical dessert is like the grown-up version of the chocolate pudding pie of your youth It requires a bit more work, but nothing terribly taxing Just whip melted chocolate, butter and eggs into a mousse, and then pour it all into a chocolate cookie crust
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This is an eggless pudding thickened with corn starch.
Ingredients: sugar, cornstarch, salt, milk, vanilla
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Get North Atlantic Pan Seared Cod with New England Succotash and Cranberry Vinaigrette Recipe from Food Network
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
www.simplyrecipes.com
Asparagus and artichoke breakfast casserole with bacon, cheddar cheese, rustic bread, milk and egg. Perfect for a Sunday brunch!
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Get Chocolate Cake Recipe from Food Network
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!