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Random Articles
It’s Spring – Time for Asparagus...

Although I can pretty much find reasonably-priced fresh asparagus throughout the year, I still think of asparagus as a special springtime treat. When Food Sharing Network guest contributor Maryann served this delicious appetizer, I knew that I would be making it for Easter brunch.

A perfect summertime dessert: chocolate icebox cake...

Looking for a delicious but easy chocolate dessert to wow your end-of-summer guests? Try a chocolate icebox cake.

Some Things Never Change|Potatoes, Spinach and Feta Gratin...

You won’t be surprised to learn that I have many, many cookbooks. Some I use infrequently; a few come off the shelf often. We particularly like Simple Vegetarian Pleasures by Jeanne Lemlin. First published almost 20 years ago, we discovered it when our daughter worked at St. Martin’s Press. Don’t tell the diehard meat-eaters in our circle of family and friends that we even use it to cook for parties. It’s all good – but don’t use the word “vegetarian.”

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.