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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
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A delicious update to the old-fashioned diner staple.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Every ingredient in this dip is there for a reason.
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This festive Christmas or New Year's punch recipe has pomegranate juice, rum, sparkling wine or champagne, lime juice, and orange bitters.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Get Spicy Lamb and Mint Sausage Recipe from Food Network
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.