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Here is something a little different for a salad. A friend gave me this years ago. Hope you like it.
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Luscious creme brulee desserts are infused with the telltale little black specks of real vanilla bean. Use a kitchen torch to caramelize a sugar topping for that satisfying crack when you spoon into the dessert.
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My sister Dina been making a version of my chocolate chip cookies sans chocolate, adding coconut, walnuts and raisins.
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This recipe makes sweet and chewy bar cookies packed with dates, nuts, and honey.
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Zucchini stands in for chickpeas in this hummus-like dip.
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Cheddar and Parmesan cheeses are baked together with artichoke hearts and shrimp in this marvelous dip. Serve with tortilla chips.
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This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.
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A great way to prepare the humble cabbage. Be careful, the red color of the cabbage can stain countertops.
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A traditional recipe for the dressing, with loads of grassy fresh herbs and a tang from the sour cream and lemon juice.
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Get Messy Sleepover Snacks Recipe from Food Network
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A soothing Japanese soup that takes center stage during New Year’s.