Cabbage Salad With Winter Roots and Popped Mustard Seed Turn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
As much as we love a classic chicken noodle soup, we decided to mess with ours a bit.
Dwayne Tambling's Lousiana Pulled Pork For the dry rub : 2 tablespoons brown sugar 1 tablespoon chili powder 1 tablespoon  paprika 1 tablespoon garlic powder 11/2 tablespoons cayenne pepper 11/2 tablespoons salt 2 tablespoons black pepper For the pork :  6 to 8 pounds Boston butt pork roast (pork shoulder or blade roast)  

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  • Eggs make Greek soup creamy
    Score! It always feels that way when a dish described as “creamy” involves no dairy. Here, the texture is created with a mixture of egg and lemon juice. The soup tastes bright and light, yet it's filling enough for a weeknight meal.
  • top tenderloin with cornbread
    Savory with a touch of sweetness, this could become a favorite for family dinner and potluck contributions.  The chopped parsley, sage, rosemary and thyme (Simon and Garfunkel fans, take note) wouldn't stand much of a chance in a hot skillet and hotter oven, but here they are jumbled into cornbread crumbs, adhering thanks to an undercoat of spicy mustard.
  • Cinnamon bun takes cue from pumpkin pie
    A pumpkin pie. Rolled up in a cinnamon bun. Do we have your attention yet?