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  • Ready to be Eaten: Barbacoa Beef Taco

    Recipe: Barbacoa Beef in the Slow Cooker

    Barbacoa Beef, or pork, is by definition slowly cooked meat. So the notion of making it in a slow cooker is hardly a revolutionary one. The meat is flavorful and tender and begging to be stuffed in a soft taco with toppings. The leftovers are begging to be turned into chili – stay tuned…..This makes... MORE

  • Tortilla Crusted Tilapia

    Recipe: Tortilla Crusted Tilapia with Sriracha Sauce

    Rarely, RARELY, have I experienced such immediate success with a fish dish in my house.  Seconds were requested.  It was requested for later that week.  This is such a good example of how when you match a food that kids like (eg, tortilla chips) with a food that needs a bit of support (eg, fish),... MORE

  • Carrot Macaroni and Cheese from themom100.com

    Recipe: One Skillet (Carroty) Macaroni and Cheese

    I often get asked what I think about sneaking vegetables into recipe, and on the whole I am not a fan.  Spinach hidden in brownies?  No thank you, sir.  In the long run I don’t think it’s a good idea because it sends (or probably reinforces) the message to kids that vegetables are icky and... MORE

  • stir-fry

    Recipe: Spicy Stir Fried Beef and Vegetables

    When I found some really good looking beef already cut into “stir-fry strips” I knew it was my husband’s lucky day. Meat plus stir fry?   This is certainly proof that there is a higher being, at least in Gary’s assessment of the universe. Here’s something it took me a while to figure out.  If you... MORE

  • naan-pizza

    Recipe: Two Cheese and Sun-Dried Tomato Pesto Naan Pizza

    I have convinced myself that I am an expert in grilled pizza, and no one in my family is contesting that claim.  The reason being that they would not get any more grilled pizza. But this is an expertise that I can only substantiate during the warmer months. Otherwise my pizza output — and therefore... MORE

  • salmon-ginger

    Recipe: Horseradish Ginger Salmon

    Wasabi is a Japanese horseradish, and therefore an excellent companion and frequent compatriot to ginger and soy sauce in Japanese cuisine, including (clearly) sushi.  But I was wondering if using regular jarred horseradish (which figures prominently in Jewish, German and Eastern European cooking) would be a good swap in.  I flung together a few ingredients,... MORE

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