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While visiting Spain's Navarra region, Alex Raij saw fruit trees growing in a parcel of Garnacha vines. To pay homage to the mixed plot, she plucked apricots and plums and poached them in a rosé made from Garnacha grapes.
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Browning the butter gives it a deep, nutty flavor which comes through in the frosting. It's perfect for banana, carrot, and spice cakes.
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Get "Serious" Vanilla Ice Cream Recipe from Food Network
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Get Mashed Butternut Squash and Pears Recipe from Food Network
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Get Oeufs a la Neige Recipe from Food Network
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This budget-friendly lentil salad recipe uses canned kidney beans and corn.
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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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Katherine's Famous Vegetarian Taco Salad; layered, so chips don't get soggy! Top with sour cream or guacamole if you'd like. We like to make our own bowls for individual tastes.
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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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Coconut milk, curry, and mango chutney really put a new set of flavors in this spin on turkey chili.
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Nobody will believe red kidney beans are used in this deliciously moist raspberry and almond meal cake that's gluten free to boot!
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Beef simmers slowly with tomatoes, red wine, cannellini beans and Italian seasoning to make a mouthwatering, Mediterranean-inspired stew.