Very easy and relatively quick. I have made with Asian Pears and served with homemade Butter Pecan ice cream. I cooked a bit longer than suggested. Can also be made with Splenda to reduce sugar calories.

Very easy and relatively quick. I have made with Asian Pears and served with homemade Butter Pecan ice cream. I cooked a bit longer than suggested. Can also be made with Splenda to reduce sugar calories.

Not only is this salad bursting with flavor but the red of the radicchio makes a very colorful presentation. The sweetness of the pear, in contrast to the tang of the blue cheese, is delightful on the palate. This is one of the easiest to prepare and most delicious salads I have ever tasted. It is shown served with a rib eye steak in the magazine but this salad was a lovely compliment to a roasted chicken.

Not only is this salad bursting with flavor but the red of the radicchio makes a very colorful presentation. The sweetness of the pear, in contrast to the tang of the blue cheese, is delightful on the palate. This is one of the easiest to prepare and most delicious salads I have ever tasted. It is shown served with a rib eye steak in the magazine but this salad was a lovely compliment to a roasted chicken.

It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.

It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.

I'm a big fan of stuffing and really love when it is cooked inside the turkey. As a result, I was a bit skeptical of this dressing but I was pleasantly surprised. It really tasted like a stuffing and it wasn't a whole lot of work. I'd make this again.

I'm a big fan of stuffing and really love when it is cooked inside the turkey. As a result, I was a bit skeptical of this dressing but I was pleasantly surprised. It really tasted like a stuffing and it wasn't a whole lot of work. I'd make this again.