Contributor
Robin Asbell
Robin Asbell writes about food related topics, and enjoying life. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Cooking Light, Mother Earth News and Vegetarian Times.
Dress up any meal with these delightful crab cakes. The easy mustard sauce is spectacular on shrimp, chicken or pork, too.
Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.
Piccata sauce's tangy lemon kick brings out the flavors in this and many a dish. Try it on chicken, fish, tofu or seitan.
Meaty mushrooms pair with Marsala, a deeply flavorful wine, in this classic sauce that deserves to be in your repertoire.
Make the crust in advance and assemble this tasty dessert in minutes. Customize it with your favorite jellies and jams.
A bowl of these sweet, sparkly almonds makes a great party snack. And they make a tasty addition to green salads.
Stuffed with dried fruit, nuts, butter and maple syrup, this version of the timeless dessert is as delightful as ever.
This festive brittle is easy to make. Wonderful as a homemade gift or as an addition to a holiday cookie plate.
Dried fruit, nuts, and jam are swirled within the rich cookie in this non-traditionally shaped Jewish rugelach.
Sweet, rich pumpkin provides a perfect base for cocoa's complex flavors. A chevre filling accents this delightful cake.