| Nov 17, 2012
Total time: About 3 hours over 2 days
Servings: 6 to 8
Stuffing "pain perdu"
1/2 cup sour cream (crème fraîche or heavy cream can be substituted)
1/2 cup milk
1 1/2 teaspoons smooth Dijon mustard
3/4 teaspoon kosher salt
| Oct 30, 2012
Hungry Girl chef, Lisa Lillien, is back with a new book, "To The Max!"
More ways to work your favorite guilty foods in the recipes that are heaven for your hips.
She's in the Chicago area for a book signing
Tuesday, Oct. 30th
Barnes & Noble...
| May 2, 2012
| 5:27 AM
Saturday is Cinco de Mayo, but indulging in your favorite Mexican dishes doesn’t mean you have to blow your diet! Molly has more on how – with just a few key swaps - you can celebrate with your favorite Mexican food and drink, AND save over a...
| May 3, 2012
| 11:10 AM
You can make these a day ahead of time. Follow the recipe steps 2 through 4 , wrap with plastic and keep in the fridge. When ready to eat, continue with steps 5 and 6.
If your tortillas are hard to roll, place them on a plate and...
| May 7, 2012
| 9:44 PM
When the referee called time Friday afternoon outside the new Stuffed restaurant, Shelley Morris had probably never looked less dignified in front of students.
The assistant principal of activities at Huntington Beach High School had sour cream smeared...
| May 22, 2012
| 7:49 AM
Overcooking is what kills asparagus for most people. Memories of gray, limp and pungent spears follow wary eaters like ghosts from a nightmare.
But when treated right, asparagus is a versatile and complex vegetable. Its flavor profile can switch from...
| Nov 2, 2012
| 10:42 AM
Elaine Marie Smith from Reisterstown was looking for a recipe for making creamed cucumbers like the ones her mother used to serve. She said she remembers that her mother used to soak the sliced cucumbers overnight in salt water then drain them and mix...
| Aug 31, 2012
| 4:00 AM
Summer is almost over, which means summer produce will also soon be gone.
But there are still a few weeks left to get our fill of zucchini, tomatoes, peppers and other summer staples.
The latest healthy recipe, cherry tomato salad with basil...
| Sep 5, 2012
| 8:43 AM
Each week a nutritionist from the University of Maryland Medical Center provides a guest post to The Baltimore Sun's health blog Picture of Health (baltimoresun.com/pictureofhealth), which is printed here. This week, Shanti Lewis, RD, CNSD, weighs in on...
| Sep 10, 2012
| 12:51 PM
Ham and Vegetable Frittata
2 teaspoons canola oil
1/2 cup sliced mushrooms
1/4 cup chopped green or red bell pepper
2 tablespoons finely chopped red onion
2 ounces (about 3 deli slices) ham, cut into thin strips
1 ounce (about 1...
| Sep 11, 2012
| 9:22 PM
Take everything you love about a french fry — that crisp, golden-brown crust enveloping an oh, so fluffy interior — and flatten it.
In fact, go ahead and smash it.
Tricks to the perfect smash
The kind of potato makes a difference when it...