Recipe Category: ''

• "Pasta Onna" - Pasta Primavera
• A Melange of Roasted Root Vegetables
• Almond Butter Milkshakes
• Ancho-rubbed Flap Steak with a Warm Corn and Black Bean Relish

  Flap steak is an underrated cut of meat. It has been called the butcher’s cut because the butcher would take this less expensive cut for himself.
• Apple Cider-braised Chicken and Cabbage
• Apple Fritters
• Avocado, Tomato, and Red Onion Salad
• Bacalhau a Gomes De Sa - Salt Cod, Onions, and Potatoes
• Baked Eggs with Corned Beef Hash

  Created especially to use up leftovers and save money, this dish has become a mainstay over the years not just for practical reasons but because it tastes good.
• Balsamic Vinaigrette

  A simple vinaigrette that is equally at home on mixed greens, grilled veggies, chicken, and pasta salads -- or even as a marinade.
• Basic Mushroom Stock
• Basic Pizza
• Basic Pizza Dough
• Basic Potato Gnocchi
• Basic Tomato Sauce
• Basic Whipped Cream
• Basil Oil
• Basil Oil
• Basil Pesto

  Drizzle the pesto over pizzas that are bubbling hot from the oven.
• Basil Spread

  This basil spread is multifunctional. You can add it to store-bought mayonnaise, toss it with pasta, turn it into a vinaigrette, or add it to vegetable soups. And of course, it’s fantastic on sandwiches.
• Beef and Soba Noodles
• Beef Gravy
• Big Boy Meatballs and Spaghetti
• Big Boy Meatballs and Spaghetti

  These meatballs are so tender and flavorful, I doubt you’ll have any meatball leftovers, but if you happen to, warm them up and make sandwiches on lightly toasted French bread.
• Bittersweet Chocolate Ganache
• Black Cat Cookies - Orange-scented Sables with a Bittersweet Chocolate Ganache
• Boo Cupcakes
• Braised and Barbecued Pork Shanks with Spicy New Mexican Barbecue Sauce and Cheddar-jalapeno Cornbread
• Braised Apples, Roasted Acorn Squash, and Fresh Thyme

  Don’t worry about cutting the squash and apples into perfect cubes—just make them uniform in size. Once these babies come together in the end, it will be a tender, buttery, sweet, tart, herby mix—all that nature has to offer.
• Braised Breast of Veal with Fennel and Green Olives

  Breast of veal is an often underrated cut of meat. It is naturally self- basting and, after long, slow cooking, will provide you with the most unbelievable pan juices to drizzle over everything.