A Life in Food by real-life Chef Cheryl Bennett
Colorful fall panzanella salad is full of autumn vegetables like roasted butternut squash and Brussels sprouts. Fresh apples, pecans, and pumpkin seeds give it an extra bit of crunch. Fall salads are some of my favorites. They get earthier, heartier and sometimes, a bit more interesting than ...
How to make pumpkin cookies that practically melt in your mouth! Pillowy soft and filled with warm, seasonal spices. Soft pumpkin cookies frosted with a buttery cinnamon icing are a perfect fall treat. Make a batch of these melt in your mouth cookies for Halloween and top with fun sprinkles. Try ...
This colorful Beet Salad Recipe will quickly become one of your new favorite salads. Spiralized beets, apples and carrots on a bed on baby spinach, lightly dressed with a tangy vinaigrette. I've added a sprinkle of roasted pepitas for crunch and a handful of crumbled feta for extra deliciousness. ...
Hubbard squash lasagna roll-ups are cheesy and comforting. Everything you'd want in a squash lasagna. It is covered in a creamy hubbard squash sauce before being baked until ...
Roasted eggplant caponata is the epitome of Sicilian flavors. It is sweet, sour and a little salty. It has a depth of flavor that comes out even more after a day or two, and ...
This easy potato veggie burger with sun-dried tomato and basil is baked until crispy for a healthy vegan dinner. Like these deliciously simple melting potatoes, the oven does ...
