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Random Articles
Taste Magazine Features Food Sharing Network...

The winter issue of Taste Magazine is out, in print and online, and Food Sharing Network’s Simply Delicious, a regular column on all things food by moderator Kathy Mathieu, is featured on the cover.

An Apple Pie Alternative

Not up for making an apple pie? Our humble One-Bowl Apple Cake, featured by Taste Magazine in its Fall 2013 edition, takes about 15 minutes to get into the oven after you finish preparing the fruit.

Scrumptious and Quick and Easy: Swedish White Almond Brownies...

Don’t be fooled by the simplicity of this one-bowl recipe shared by Food Sharing Network guest contributor Jill Mathieu. This rich but perfectly balanced dessert, Swedish White Almond Brownies, will do your table proud anytime, including the holidays.

Back by Popular Demand: Positively Luscious Salmon with Anchovy-Garlic Butter...

When looking for something truly delicious to make this week, I was reminded of this NYT recipe for salmon with anchovy-garlic butter. For the record, I don’t like anchovies. Also for the record, this is one of the most delicious fish recipes I have ever eaten. Never say never.

My Luscious Potato Gratin

In search of an easy potato casserole good enough to serve to company, I decided to trial Martha Stewart’s recipe for a classic potato gratin. I had two criteria. It not only had to be delicious. It also had to lend itself to being cooked ahead and reheated in the oven the next day.

Best Ever Vodka Martini

If you love a super dry vodka martini and have found it tough to impossible to find a good one on vacation, you might want to provide Food Sharing Network’s recipe, the Red Wagon. We are pleased to have named this drink after our sister site and parent company, The Red Wagon Group. Expect to have to repeat yourself when you deliberately omit the dry vermouth.

Chickpea Stew with Rosemary

Whether you call them chickpeas or garbanzo beans, if you love these versatile beans you welcome new recipes using them. This stew- you might consider it a soup- is easy to make. As an extra bonus, it is not only vegetarian, but vegan too. I cooked it for about an hour, but you can cook it just until the ingredients are tender, about 30 minutes. 

Quick and Easy: Pierogi with Peppers

When you’re hungry, but don’t have the time or energy to cook, try our Pierogi with Peppers. Not my grandma’s recipe – her delicious version was homemade and deep fried – but still tasty and satisfying.