Sometimes, when the cooking bug takes hold, I start tossing things into a pan or pot, a little more of one ingredient and then another, without a plan. This turkey, sausage and vegetable sauce happened that way, and even after it was cooked, taste-tested, and pronounced utterly blogworthy, I couldn't figure out what to call it. Or how to serve it. So, here are a few ideas. If you're low-carbing, try the sauce on its own, casserole style, or over zucchini noodles, spaghetti squash, or cauliflower rice. If you aren't doing low carb, how about serving it over brown rice for a filling meal in a bowl? For my husband Ted, I boiled some Dreamfields low-effective-carb pasta. Or you could stuff the sauce into hollowed-out... Read more →

This streamlined version of an easy Basque chicken recipe, with lots of onion, bell pepper and tomatoes, is a perfect make-ahead party dish that's easy enough for weeknight dinners. Read more →

Wake up your taste buds with this lively Mexican fiesta frittata for breakfast or brunch! Read more →

Made fast in the pressure cooker, or in the slow cooker, this beef brisket with Mediterranean flavors is great on day one, and even better on day two. Read more →