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This colorful side dish is flavored with brown sugar, caraway seeds, and vinegar, and is traditionally served as part of a Swedish smorgasbord.
cooking.nytimes.com
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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This sweet and sour chicken tender dish is quick and easy. The tangy sauce has chicken broth, vinegar and a hint of soy sauce.
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This Chinese sweet and sour marinated chicken is easy to assemble before dinnertime.
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Baked in a brown paper bag, this Dutch apple pie is so easy and so delicious.
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This is a quick and versatile recipe for a classic cake. Substitute a 32 ounce can of pears and devil's food cake mix for Pear Kuchen, or canned peaches and white cake mix for a peach version.
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Mix apples and blue cheese together for a tasty combination of sweet, creamy, salty, and tangy. Toss them into potato salad and you'll have a terrific addition to any picnic, cook-out, or barbeque.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.