Stuffing-Topped Chicken
March 7th 2011By Eating Well
Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs because we love the rich flavor of dark meat, but boneless, skinless breast works too. Serve with Brussels sprouts and mashed potatoes.
Moroccan Vegetable Soup (Chorba)
November 20th 2011By Eating Well
This hearty Moroccan Vegetable Soup (Chorba), serves as either a visually appealing and tasty appetizer, or a deliciously filling meal. Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.
Everyday Whole-Wheat Bread
March 7th 2011By Eating Well
This is a good transitional loaf of bread. Start with this and get ready to go all whole wheat. This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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