The key to a good, palatable bowl of oatmeal is retaining some of the original oat texture and preventing the transformation to mush. I use rolled oats (not quick oats) because I can better control that process and they still cook really fast. You can certainly make this recipe with quick oats or steel cut oats [...]

Who doesn’t enjoy a big soft, melty, belly warming, square of lasagna? We don’t have it often but I was invited to a lasagna potluck at work. I was assigned to come up with a fall themed, vegetarian version. And boy was this compilation a crowd pleaser! As I mentioned in my butternut bruschetta post, I [...]

There was a time when extra overripe bananas meant the pleasure or pressure to bake. Once I made the banana ice scream recipe from the Vitamix cookbook, I realized that bananas were just as useful frozen as any other frozen fruit. This is an easy way to preserve those spare bananas without them sticking together! [...]