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View Our Alphabetical Recipe Index for Vegetables
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What could be easier than two ingredients for a side dish with major appeal?  Use large Idaho style potatoes for show-off wedges.

You can never have too many potato recipes. A great way to serve potatoes is like one more great little black dress. You just need to have it. Serve these potatoes with anything or serve them alone but they are great with any sort of roast chicken, even take-out chicken. Invest in a great potato peeler to make short work of peeling the spuds.

Silken, savoury, mellow with roasted garlic, no way to 'pass the potatoes' when they are this good!

For a smoky taste, grill over the BBQ. Peppers can also be roasted in a 450 F. oven. broiled or charred over a gas burner. If you don't have the patience to remove the skins, just flake off the charred parts. A plate of these and some sourdough bread is a touch of Tuscany sunshine. 

Light, green and savory- a perfect spring side at Passover or any other time.

Cucumber would also work here as would purple cabbage. Matched with  Greek Restaurant Vinaigrette and spring greens, this salad is as refreshing to as it is to look at. For lunches at the office, put the dressing at the bottom and pack with greens and the spiralled vegetables. Shake and toss before eating. The Starfrit Spiralizer can be found here,

State fairs serve stuff like this and I knew I had to make a home version. Cheesy, creamy cheddar Mac is fried to a crisp fritter consistency. Serve with sea salt and hot sauce. It all starts with a great homemade Mac and cheese recipe.

This is brunch food, Saturday afternoon food, and Super Bowl football game watching food. If you-are-asked-to-bring something sort of stuff. Essentially, you are dumping a vegetable dip into a hollowed out rustic bread. The hollowed out bread bits are the ‘dippers’.Pretty as a picture and as quick as you please.

 A new spin on my legendary potato pancakes New Way Famous Potato Latkes. Sweet potatoes add vitamins and colour; the combination of gold and orange is simply beautiful.

I use both red and white quinoa, along with kale, sweet potato, and high-fiber black beans for these colourful, exciting burgers that is spiced to perfection. These are great warm but if you let them cool overnight, they firm up to an even meatier texture with more crunch and chew. These are fabulous with salad or sliced and tucked into a wrap with pickles, greens and vinaigrette. Prep the black beans, sweet potatoes, and quinoa the night before and then put the recipe together the next day (especially since the black beans should be pre-soaked a few hours or overnight). The video of these cooking is on YouTube although I generally oven roast these burgers.

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