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Festive cookies, made with dried cranberries, pecans, and rolled oats, are topped with a delicious orange glaze.
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A sandwich with a definite flavor of Thanksgiving pairs smoked turkey with cranberry sauce and walnuts on whole wheat toast.
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A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.
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A must-do holiday tradition, these tasty gingerbread figures are even better with a layer of Nutella® hazelnut spread. Enjoy!
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Cornish game hens are marinated with Greek yogurt and herbs and then grilled slowly in this easy, tasty dish perfect for grilling season.
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A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...
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This citrusy shooter is made with vodka, triple sec and lime juice.
Ingredients: vodka, triple sec, lime juice
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Brunch is served.
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This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.