Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Classic flavours marry in this simple one-pan dish featuring crispy trout and savoury bacon.
For that festive touch, look for red and green candy-coated chocolate pieces available during the holidays.
This recipe makes enough for five servings of sauce. We recommend cooking 3 oz (90 g) of spaghetti for each serving. While she's at it, Melissa can boil and freeze (separately) enough pasta for the Spaghetti Frittata and the leftover sauce. If you eat dairy foods, unlike Melissa, you can sprinkle the pasta and sauce with Parmesan cheese.
If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.
A touch of honey and orange juice mellows the sharpness of the endives and entices even the pickiest eater to give this dish a try. If you can't fit it all on one baking sheet, spread it out between two, so everything has room to roast. To get some prep done in advance, halve and wash the leeks ahead of time.
Great for lunch or supper, this hearty soup sizzles with smoky flavour and is also rich in iron. If smoked pork hock is unavailable, use slab bacon.
Light and lemony, this vegetarian pasta is a weeknight hero.
