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Halloween Brunch Revisited
I came across Amanda's legendary Halloween Brunch from a few years ago. Hmm! That was fun and comforting….

Pumpkin Pie for Halloween
What better way to celebrate Halloween than baking a pumpkin pie? With the snow gently falling outside, the warmth of the oven and the aroma of cinnamon, nutmeg, and ginger are more needed than ever. (This is not a joke.)…

New Seasonal Menu
I've added a new Seasonal Menu feature to Ladies Recipes. Now any recipe or blog post tagged with Spring, Summer, Fall, or Winter will automatically appear on this menu under the appropriate category. This will make it easier to browse for recipes during your current season….

See and post cooking lore at the Ladies Recipes blog! Anyone can contribute.
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Recent Comments

So. I was to make the cranberry relish and sauces this year for Thanksgiving and the pumpkin pie...
(by ClaireMere 05 Dec 2011 02:49, posts: 1)
Woman! Women! Ladies! I am returning to the Ladies Recipes! I now belong to a great organic...
(by ClaireMere 05 Dec 2011 02:43, posts: 1)
So glad it went well. Isn't it scarily easy? After I made it that first time, I never bought...
(by stacita 16 Jul 2011 02:17, posts: 4)
The ricotta was easy and it tasted so good! Next time, I will definitely grill the eggplant. I...
(by foodiegurl 16 Jul 2011 01:15, posts: 4)
I'm excited to hear how it turns out! Making ricotta is surprisingly easy. I love adding lemon...
(by stacita 15 Jul 2011 10:11, posts: 4)

Cooking Journals

Parrozzo: Almond Cake from Abruzzo
After staring all day at Gina DePalma's Dolce Italiano cookbook of Italian desserts (which I highly recommend), I became obsessed with the desire to make one cake, any cake! from the book. It's a tough book to make an impromptu recipe from, since many are laborious and call for at least one special ingredient. I settled on this Parrozzo cake recipe since I had all of the ingredients on hand. Well, except for cake flour, but I could sub regular, no problem!…

Butternut Squash, Cannellini Beans, and Sage Soup
Reminiscent of butternut risotto, but in reverse :)…

Butternut Squash Seeds
I was making butternut squash soup over the weekend, and instead of discarding the seeds as usual, I was motivated by Halloween to rinse them, toss with olive oil, and salt for toasting. I baked them at 325* for about 25 minutes until brown. While preparing the soup, I ate them ALL. It was indeed a slaughter….


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