A refreshing Drink to Welcome All members by sanjeeta kk

A natural summer cooler made with mint, lemon and ginger. Refreshing and healthy with no added preservative in it.

Caramel Pudding by Denise Sherin

The Amish call it caramel pudding but most people call it butterscotch pudding.

New England Chunky Herbed Quahog Chowder by Robyn Savoie

Quahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder. Tradition holds that clam chowder is made with salt pork, but good salt pork…

Creamy potato and leek soup by Easy Cook - Laka kuharica

This creamy potato-leek soup is a snap to prepare: the secret lays in instant mashed potatoes.

Pork and Hominy Chili by Nancy Miyasaki

Caprese Pasta Salad by Lyndsey

Easy summer salad. Great side dish to take to picnics or bbq's.

Beans with Nutmeg by Brett Ede

Croatian roux soup by Easy Cook - Laka kuharica

Very old recipe for a soup still popular in the northwestern parts of Croatia.

Orange Chipotle Vinaigrette by Bob Vincent

This recipe is adapted from one by Julie Campoy in her book Julienne. I made some changes to it. I added garlic, used more honey and reduced 50% more orange juice. I also added Mexican oregano and cut back on the cumin a bit. This produces a thin vinaigrette. If you want it thicker whisk in a couple of tablespoons of mayonnaise.…

Carrot and red lentils soup by Easy Cook - Laka kuharica

A delicious, spicy blend, packed full of iron and low fat, ready in under half an hour.

Chocolate Tapioca Pudding by Salad Foodie

Take old-fashioned tapioca pudding to a grand level for a special Valentine dessert - add chocolate! Be patient as you cook the pudding, it can take 20 to 30 minutes of stirring to melt the chocolate and reach proper consistency without scorching. The pudding will thicken as it cools.

Top SF Chronicle Recipe: Pasta with Broccoli and Spicy Sausage by John Spottiswood

Our good friend Linda Hansen saved this top recipe from the SF Chronicle in 2004 and it has become one of her and our favorites. It was created at the Last Supper Club restaurant in San Francisco. We've adapted the pasta, broccoli, and sausage…

Bow Ties With Bacon And Tomatoes by Robyn Savoie

Bow-tie pasta dresses up this easy skillet side for a special occasion or a weeknight family meal!