rye silverman

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.

A creamy coleslaw with lots of flavor. The seasonings complement each other and the cabbage. Sometimes I add fresh minced onion if I am in the mood to chop it up. My family and friends love this coleslaw especially with BBQ sandwiches and Italian dishes.

A rich chickpea and potato curry with coconut milk and Indian spices is surprisingly easy to make.

Mozzarella and Parmesan melt over breaded chicken swimming in spaghetti sauce in this timeless Italian classic.

If you like hot spinach artichoke dip, this is for you. It's yummy and quick. Serve with crackers or garlic toast.

This is a really moist, delicious cookie that's also quite healthy.

A super tasty bean salad that can almost double as a main course. A three bean medley of red kidney, pinto, and garbanzo beans, tossed with red bell pepper, marinated artichoke hearts, and feta cheese. Served chilled after marinating for only an hour in a zesty oil and vinegar dressing.

Is there anyone who doesn't like snickerdoodles? This recipe is a classic.

Disembodied hands with candy corn fingernails are made of a popcorn-candy corn mix. Serve in their plastic gloves on a tray with a few plastic bugs scattered around for maximum creep factor. You can get the gloves at a crafts store.

Here's a handy dandy do-it-yourself recipe for marvelous egg noodles fashioned from egg, salt, milk, flour and baking powder. You'll love how they taste in soups and broths!

This concoction of canned corn and corn muffin mix is reminiscent of spoonbread.

This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Made in the classic Italian tradition, this hearty soup combines a white bean puree with a blend of vegetables including cabbage, kale, and Swiss chard, with toasted bread to thicken the mix. It's reheated ('ribollita') and served topped with grated Parmesan and a drizzle of olive oil.