Fiona Faucher

Fiona Faucher

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Fiona Faucher
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Morning Glory Muffins are what's HOT right now at my house! I'm traveling for work and am hurrying to post this amazing recipe before I have to run off to another meeting. I was going to hold off on posting, but you guys, this is a recipe worth making {and not just because you can get your kids to eat veggies too! Mwahahaha!} This recipe is based on my mom's carrot muffin recipe, but I added in a bunch of fun goodies like walnuts and shredded coconut and took out a lot of the pr...

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand. Morning Glory Muffins are what’s HOT right now at my house! I’m traveling for work and am hu

Freezer Meal Shepherd’s Pie Recipe

My friend The Church Lady has been using this Emeril Lagasse shepherd& pie recipe for a few years now. When we decided to go wild and make 100 Freezer Meals in 5 Hours, I knew I wanted to include this recipe. It& a fairly simple freezer meal recipe and.

Crab Cakes with Horseradish Cream | All-American Thanksgiving appetizers include deviled eggs and creamy caramelized onion dip. Plus more all-American Thanksgiving appetizers.

Crab Cakes with Horseradish Cream ~ Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown.

NYT Cooking: Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast. If you eat pasta early in the day, he reasons, that leaves plenty of time to work it off. He’s a fan of cooking in cast iron, and calls for it here. But any good 12-inch saut...

Breakfast Carbonara Alton Brown developed this recipe for his book "EveryDayCook" because it hits all of the best notes of breakfast in a way that is much more appealing than just eggs, sausage and toast

NYT Cooking: An evolution of soda water with bitters, think of this as a spin on the gin and tonic. Vegetal cucumber and herby mint replace the botanicals in the gin. If tonic water is too bitter for you, swap in soda water instead. And, if you're eschewing alcohol in all its forms, skip the bitters. (They do contain alcohol, though it's diluted here.)

NYT Cooking: An evolution of soda water with bitters, think of this as a virgin gin and tonic. Vegetal cucumber and herby mint replace the botanicals in the gin. If tonic water is too bitter for you, swap in soda water instead.

NYT Cooking: This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepa...

NYT Cooking: This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors.

Smothered Pork Chops with Mushroom Gravy - A quick and comforting one pot dish that everyone will enjoy. Savory spices coat each bite of tender lean pork.  via @foodiegavin

Smothered Pork Chops with Mushroom Gravy - A quick and comforting one pot dish that everyone will enjoy. Savory spices coat each bite of tender lean pork.

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is bro...

NYT Cooking: Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight.

NYT Cooking: This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.

NYT Cooking: moist zucchini bread with olive oil and yogurt, less sweet and more complexly flavored than most zucchini breads.

NYT Cooking: In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.

Eggs Poached in Marinara Sauce: In southern Italy this dish has the evocative name Uova al Purgatorio. When I make tomato sauce in the summer, I freeze it in half-cup portions, which makes this meal for one easy to throw together.