Some days just call for fresh baked biscuits. And topping with some warm (vegan) sausage gravy makes this an even better treat. Perfect for a special family brunch when everyone is finally together around the table, or a quiet morning at home with extra time to yourself. No matter what occasion you choose, I bet you’ll impress a few people (and yourself) with these homemade Biscuits & Gravy on your table.

It's no secret that I love infographics! I saw this one shared via friends on Facebook and I had to share it. Nutrition Facts Versus Fiction... Paleo burn time?

Add cabbage to boiling water! You'll want to do it every day!

Avril an all-round picture-perfect valedictorian. Aimé a jolly and full of hope sweet-boy. This is the story of their first love and fortunately or unfortunately their last. It's a story full of mystery and suspense, packed with action and adventure. Avril, a half-French and half-Indian girl who is trying to navigate life without her parents' guidance while fending off herself from her petrifying enemies. She is a military affiliated doctor in India, who has finally connected to her other side of ethnicity after 18 years. Aimé is an orphan who lost his parents in a strange accident when he was just a child. He lives with his only close family- his grandfather on the outskirts of town in Valencia,Spain. He is half-Spanish and half-French and meets Avril in his last summer of high-school in France. He is a bussiness major and plans to expand his bussiness globally in pharmaceuticals and insurances.

The soup I ate in Italy, healthy, hearty, and delicious with cabbage and croutons.

Included here is the dough recipe for the empanadas. I've created separate recipes for all the 4 complete recipes with: dough, fillings and sauces. See links above recipe and in notes section of recipe.

There are some days that I don't have the time or energy for a big elaborate dinner. These Pan Seared Veal Cutlets are the fastest entree in my arsenal.

I have this really annoying habit. I got it from my mother, it's stuck with me, and I'll probably pass it on to my daughter. My husband absolutely can't stand it. I just can't help myself, though. What is this horrible offense? Well...I just can't throw away a banana. As they reach that brown speckled stage where most people would throw them away, I throw them in the freezer. Perfect for banana bread later! Why waste their sweet ripeness? But then...well, then the problem escalates...have you ever been attacked by a flying rock-hard frozen banana? An ugly, brown, tropical, projectile? Yeah well...neither had my husband before he married me :-) Eventually, opening a very full freezer can become a bit of a contact sport if I procrastinate and continue adding to my banana collection. Yep. I'm most definitely a procrastinator. Of course, when I finally deal with the issue I wind up with wonderfully sweet and delicious banana bread as the payoff! I was approaching the point recently that absolutely required me to bake with bananas when I stumbled across a wonderful recipe from The Banana Chef that allowed me to kill two birds with one stone. Remember a few months ago when I talked about my prolific zucchini plants and my freezer full of shredded zucchini? This banana zucchini bread is perfect for tackling both my banana and zucchini issues and my freezer is grateful for the space I cleared out. I've never quite understood zucchini bread...I've made it plenty of times, but it's kind of magical. That weird green squash becomes such tasty bread! The only changes I made when baking this are replacing half of the oil with applesauce and using regular sugar rather than caster sugar. Oh, I also added a little nutmeg. Turned out very well! I baked them in a muffin tin and sent them to work with my husband for his co-workers. I would definitely recommend trying this one out! I'm including the recipe at the bottom, or you can check out the site where I found it here. Banana Zucchini Bread Recipe From The Banana Chef 3 overripe bananas 1 C fresh zucchini, grated 1 1/2 C all-purpose flour 1/2 C vegetable oil 3/4 C caster sugar 1 egg, beaten 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 tsp vanilla 1/2 tsp salt 1. Preheat oven to 350 degrees F. 2. In a mixing bowl, combine mashed bananas, oil, egg, vanilla, and mix. 3. Add in sugar, baking powder, baking soda, salt, and mix. 4. Add flour, and mix until just combined. 5. Stir in zucchini. 6. Pour mixture into a greased and floured baking pan. 7. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick comes out clean. 8. Allow to cool before removing from pan.

I'll be the first to admit that there are just some days where the idea of picking up some take-out is so much more appealing than the idea of cooking something (or cleaning up the

Explore In Memoriam: paul.malon's 24654 photos on Flickr!

I can't get enough.

This year for my birthday I decided to make an old family recipe from my family's cookbook, but gave it a bit of a twist. Yep, I put baklava in cake form!

Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style.

Homemade Hummus with Dried Chickpeas, because let’s face it, everyone needs a reliable hummus recipe in their portfolio.

So, the Olympics kick off tonight with the opening ceremony! (well technically they kicked off a couple of days ago with the women's football, but I mean... nobody watched that). Since I'm at home moping

Hello all - Some of you have been asking for recipes that can be made using the KitchenAid Chopper (Mini-Food Processor). Here I'll provide links to recipes I have created for use in the chopper and

Learn more about our tips for start the carnivore diet. Start your root-cause healing journey today.

When you need a quick dinner, make this pan-fried pork chops recipe. The breakfast chops cook to golden brown perfection is 10 minutes or less!

There are two major categories of Italian hearty soups, or zuppe: those based on legumes of some sort, beans, chick peas, lentils, or whatever, added with grains or pasta, like farro or barley; and those that are based on green vegetables –– minestroni, in short. In sight of the upcoming monumental holiday menus, a warm bowl of healthy minestra works wonders on the overworked digestive system. Plus dinosaur kale is starting to appear on market stalls, so Ribollita makes its yearly debut on my dinner table. Finalmente. Probably the most representative of Tuscany's zuppa tradition, Ribollita honorably competes with co-regional adversaries Pappa al Pomodoro and Zuppa di Farro for the title of the world's best hearty Italian minestra. Ribollita was the soup typical of Tuscan farmers, and represented the feast of the harvest. Today it is a classic cuisine delicacy, often mis-interpreted and served at white tablecloth restaurants in bowls the size of a thimble. Heresy. Ribollita spells abundance! And thrift! End of rant. After a first slow stewing, the vegetable-loaded ribollita is left to rest and re-boiled (hence the name, ri-bollita) the next day. Cavolo Nero––the main ingredient of this twice-cooked bread and vegetable minestrone––is black leaf kale. Some English-speakers call it with its original name cavolo nero, while others refer to it as 'dinosaur kale' or 'laciniate kale' or 'Tuscan kale'. If you live in the southern hemisphere and it's not exactly cavolo nero season now, here's a trick: adding a sprig of fresh thyme in the preparation magically lends the soup a cavolo nero-flavor. I swear. There are many variations and family copyrighted recipes for Ribollita. My version is inspired by a combination of the one shared by Artusi, and the version of a Florentine housekeeper that taught my mom this recipe years ago. 500 gr (3 1/2 cups) cannellini beans* 1 leek, trimmed of all green parts and thinly sliced 1 carrot, diced 1 large (or 2 medium) celery ribs, diced 5 tbsp extra virgin olive oil 3 tbsp tomato sauce 500 gr (2 cups) kale (essential!) 4 plum tomatoes, peeled and chopped 1 large onion, finely chopped 2 potatoes, peeled and diced 2 zucchini, diced 1/2 large Savoy cabbage 250 gr (1 cup) Swiss chard 4 slices of day-old (or stale) homestyle bread, roughly torn apart 1 tsp salt and generous lashings of cracked black pepper (A sprig of fresh thyme in substitution of kale) *If the beans are dried, soak them in water for at least 24 hours; if fresh or canned, simply rinse after removing them from their pods or cans. You'll be making this dish the day before serving your Ribollita, so be sure to budget time wisely. Rinse the beans and boil them in salted water for 40 minutes. Set them aside soaking in their cooking water. Sauté the leek-carrot-celery holy trinity mirepoix with olive oil, in a heavy bottomed pot. When the leek is translucent, add the tomato sauce. Puree half the beans in the blender with their cooking water and add them to the sauce base. Stir in all the vegetables, and bring to a boil, then reduce heat and simmer gently for 1 hour. Fold in the rest of the saved beans and the bread, seasoning to taste with salt and pepper. Keep simmering for 5 more minutes. Turn off the stove, go to sleep and wish your Ribollita goodnight. The next day re-boil the soup for 10 minutes and let it rest off the stove for an additional 15 minutes before serving in deep bowls, each containing a garlic-rubbed slice of bruschetta, a drizzle of raw extra virgin olive oil, and several more turns of the pepper mill. The wine you should pour with Ribollita should be preferably three things: Tuscan, red and intense. I would go with the earthy Cecchi Bonizio, a marvelous blend of Merlot from Tuscany's coastal Maremma zone, and select Sangiovese grapes from the hills of Chianti Classico, loaded with lots of wild berries, spice and complexity, perfect with the round, full and rich mouthfuls of warm, comforting vegetables. Buon appetito. Image © Donna Moderna.com

I love Iced Coffee. No... I Love Creamy Iced Coffee. I Love Creamy and Sweet Iced Coffee. But... I HATE paying over $4 a glass for ...

Are you still stuck on what to give Dad for Father's Day? I raided my husband's bookshelf for some of the books he has loved. Many of these are great for any guy, I mean what guy doesn't love cooking over an open fire? You'll also find many of these titles on sale right now and they should arrive in time for Father's Day. Have any other books we should add to the list? Top Father's Day Books The MeatEater Outdoor Cookbook - $25.49 (reg. $38) The Southerner's Handbook $16.59 How to Grill: The Complete Illustrated Book of Barbecue Techniques $14.10