Drupal Apicius - A Cookbook

The 20 recipes shown below are generated randomly and will change each time you open this page or refresh your browser.

Recipe Photo	Recipes	Type of Meal
	Creamy Sesame Greens	For Two, Side Dishes, Vegetables, Vegetarian
	Spicy Black Beans	Hot & Spicy, Vegetables, Vegetarian
	Garlic Shrimp with Unripe Mango	Seafood
	Microwave Poached Eggs	Eggs
	Roasted Vegetables With Cilantro Yogurt	Vegetables, Vegetarian
	Alexandra Stafford’s No-Knead Peasant Bread	Breads
	Grilled Asparagus Salad with Arugula and Cheese Toasts	Salads
	Blackened Catfish Po' Boys	Sandwiches, Seafood
	Sweet Potato Soup	Appetizers, Main Course, Soups, Vegetables, Vegetarian
	Pipérade	Breakfast, Eggs, Side Dishes
	Soba Salad with Spinach, Edamame and Miso Dressing	Pasta, Salads
	Mammaw's Waffles	Breakfast
	Simple Shrimp Scampi	Seafood
	Swiss Chard with Cannellini Beans and Tomatoes	Vegetables
	Oat Scones	Biscuits - Scones, Breakfast
	Easy Marinated Vegetables	Appetizers, Salads
	Cabbage and Cheddar Gratin	Casseroles, Main Course, Side Dishes, Vegetables, Vegetarian
	Salt and Pepper Tofu	Vegetarian
	Warm Lentils	Main Course, Vegetarian
	Red Gazpacho	Soups

Random Recipe

Arugula Salad with Lemon-Parmesan Dressing

It makes a great side dish, but this salad is even better as a pizza topping. Brush the pizza shell with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

Random Cooking Term

Bulgur

BULGUR

Bulgur is made from wheat berries that have been steamed or boiled and ground into fine, medium, coarse, or very coarse grain. Don’t confuse it with cracked wheat, which is not parcooked.

KNOWING WHEN IT'S DONE:

The grains will be somewhat tender but still firm.

Random Cooking Tip

For Perfectly Portioned Pasta, Use a Penny

In our book, Cooking for One, we figured out that the perfect single-serving portion of pasta is 3 ounces. But what does that actually look like?

For short pasta, it’s easy; roughly 1 cup. We like to use a dry measuring cup to get this right. Of course, depending on the size of your pasta, this measurement can vary—dial it back for smaller pastas like elbows or shells and add a bit more for big shapes like farfalle or rigatoni.