Happy November from me, Kelly of Running Blonde! Until I came across this skillet vegetarian lasagna recipe, I'd never dreamed of making lasagna on the stovetop. I was surprised and skeptical to see that the noodles don't have to be pre-cooked. I gathered a little faith and followed the recipe directions and sure enough, they cooked perfectly.

The original recipe is made with ground beef and I made some major modifications to make it vegetarian. The first thing I did was add zucchini and summer squash. The trick to keeping the lasagna from getting too soupy is cooking them seperately and then blotting off the extra moisture before they get added to the dish.

I also added some fake meat. I've been cooking more with vegan meat subsititutes lately but I have to admit I'm a little torn. Meat substitutes really contribute texture and protein much more than taste. The thing is, there are so many ingredients on the label that sound like toxic chemicals I'm not certain it's really

...Read More »

If you're searching for homey, cozy dishes to make this weekend, look no farther than these entries to the Shine Supper Club. Share your favorite one-pot meal for a chance to win a fab dutch oven from Crate and Barrel. Here's how:

1. Write a blog post, on Shine or elsewhere, telling us about your favorite one-pot meal by Sunday 11:59PM PST, November 25th. Be sure to include a photo and a recipe.
2. Mention and link to the Shine Supper Club in your post: http://shine.yahoo.com/supper-club/
3. Tweet @YahooShine with a link to your post and include the hashtag #shinesupperclub. Aren't on Twitter? Email the link to shine_sarahmccoll@yahoo.com. We will compile the links for all participants to include in their posts so all Supper Club members can share in the link love.
4. The community will vote on the winning recipe to be featured on the Shine homepage and added to our winner's circle!
5. The winner scores a gorgeous red 4-quart Dansk Kobenstyle casserole from Crate and Barrel!

No

...Read More »

I don't even host Thanksgiving, but flipping the calendar to November is enough to give me anxiety. This is the time of year when it's hard not to succumb to the flurry of busyness (parties! holidays! baking 'round the clock!). Deep breath. In an effort to stay zen for as long as humanly possible, we're streamlining dinner even more than usual. We're asking all home cooks and Shine readers to share your favorite one-dish dinner. Think casseroles, stews, and skillet suppers. Best yet: you could win an iconic red Dansk Kobenstyle 4-quart casserole from Crate and Barrel for all your future one-pot meals. Here's how to join us:

1. Write a blog post, on Shine or elsewhere, telling us about your favorite one-pot meal by Sunday 11:59PM PST, November 25th. Be sure to include a photo and a recipe.
2. Mention and link to the Shine Supper Club in your post: http://shine.yahoo.com/supper-club/
3. Tweet @YahooShine with a link to your post and include the hashtag #shinesupperclub. Aren't on Twit

...Read More »

Meet Laura, the blogger behind Ring Finger Tan Line (tagline: "maybe I'll be better at blogging than marriage. Or maybe I'll just eat some chocolate.") and the winner of this month's Shine Supper Club for her crazy-good Baked Rigatoni recipe (below). Peak inside the mind of this cook-comedienne:

What ingredient are you currently obsessed with?

I go through definite phases, as you can see on my blog. Chocolate mode. Bacon mode. Chocolate bacon mode. Right now I am on a serious cheese binge. I don't think anyone really needs a reason to love cheese, it just happens. But I suspect there is a new ingredient on the horizon. I'm not sure how much more I can test the lactose gods before they strike me down.

Favorite food memory?

I was on vacation with my ex visiting his Italian family. They took us to this tiny shack on the side of a cliff overlooking the Mediterranean. The view was gorgeous, and the only menu items were different variations of fresh mozzarella. We each ordered our ow

...Read More »

There were so many creative, cozy, fall-flavored pasta dishes contributed to this month's Supper Club, selecting finalists was like choosing a favorite Halloween candy: possible, but no pleasant task. Now it's time for the community to vote on the best recipe. The winner gets a copy of the fabulous cookbook, Weeknight Fast + Fresh, and is profiled in our Shine Supper Club winner's circle. Be sure to check out all the links below before you vote; there's lots more where this cold weather comfort food comes from.

Shine Supper Club October Submissions:
Average Betty: Pappardelle with Meat Sauce
Crispy Bits & Burnt Ends: Butternut Squash Bacon Pasta
Dining with Dostoevsky: Tokyo Turnips with Soba and Miso Butter
Feed Your Soul: Baked Pasta
Girl Makes Food: Sneaky Mac and Cheese
Heather Likes Food: Pasta al Forno
Jessica Gavin: Thai Shrimp Vegetable Pasta
The Pajama Chef: Mom's Lasagna
Rikki Synder: Penne with Butternut Squash Pasta & Kale
Ring Finger Tan Line: Baked Rigatoni
Sa

...Read More »