In her new book (her fourth, now) Simple Green Suppers, Susie Middleton shares the strategies she’s developed for turning vegetables into suppers that satisfy. How does she do it? It’s simple: Veggies + 1.
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Gluten-Free for Two Made Easy
God bless anyone who takes the guesswork out of scaling recipes down—and creating gluten-free dishes as delicious as their gluten-containing counterparts.
Faith Discovers the Egg Master
Faith asks Tony Broom, the co-host of the Thimble Islands Bed & Breakfast, to share his secrets for perfect scrambled eggs.
Carol Fenster’s Layered Bean-Tortilla Casserole
With its hearty beans, this casserole is a filling vegetarian main dish. But if you want to make it even heartier for non-vegetarians, add cooked diced chicken or pork — or cooked ground beef.
Carol Fenster’s Carrot Cake Cupcakes
Carrot cake belongs on every Easter buffet dessert table. And these sweet cupcakes are something EVERYONE can eat.
Carol Fenster’s Asparagus Soup
Use this beautiful spring soup as a template for any gluten-free vegetable soup you might like. Don’t have asparagus? Use broccoli or cauliflower to make creamy, satisfying soups. Use whatever you’ve got!
