Contributor

Robin Asbell

Robin Asbell writes about food related topics, and enjoying life. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Cooking Light, Mother Earth News and Vegetarian Times.

Posts by Robin Asbell

Crab Cakes with Cracked Mustard Sauce

Robin Asbell
Dress up any meal with these delightful crab cakes. The easy mustard sauce is spectacular on shrimp, chicken or pork, too.

Steak with Whiskey-Mustard Sauce

Robin Asbell
Robust, earthy and rich, this sauce pairs well with assertive foods like beef, pork, poultry or vegetarian sausage.

Beef or Veal Piccata

Robin Asbell
Piccata sauce's tangy lemon kick brings out the flavors in this and many a dish. Try it on chicken, fish, tofu or seitan.
Chicken Marsala in a Cast Iron Skillet

Chicken in Mushroom Marsala Sauce

Robin Asbell
Meaty mushrooms pair with Marsala, a deeply flavorful wine, in this classic sauce that deserves to be in your repertoire.

Cranberry Jam Tart with Almond Shortbread Crust

Robin Asbell
Make the crust in advance and assemble this tasty dessert in minutes. Customize it with your favorite jellies and jams.

Cinnamon Sugar Roasted Almonds

Robin Asbell
A bowl of these sweet, sparkly almonds makes a great party snack. And they make a tasty addition to green salads.

Maple and Dried Fruit Stuffed Baked Apples

Robin Asbell
Stuffed with dried fruit, nuts, butter and maple syrup, this version of the timeless dessert is as delightful as ever.

Chocolate Glazed Nut Brittle

Robin Asbell
This festive brittle is easy to make. Wonderful as a homemade gift or as an addition to a holiday cookie plate.

Dried Fruit and Poppy Seed Rugelach Spirals

Robin Asbell
Dried fruit, nuts, and jam are swirled within the rich cookie in this non-traditionally shaped Jewish rugelach.

Pumpkin-Cocoa Roll Cake with Chevre Filling

Robin Asbell
Sweet, rich pumpkin provides a perfect base for cocoa's complex flavors. A chevre filling accents this delightful cake.

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