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Get Pandolce Genovese Recipe from Food Network
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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Sweet and salty flavors combine to make this irresistible salad.
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A wonderful punch made with white wine, mango and orange slices. Peach schnapps, cognac and ginger ale round out this summer party drink.
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One day I put passion fruit in marshmallows for an off-the-cuff way to think about a whoopie pie filling. The results are these whoopie pie–inspired cookies.
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These sweet treats are incredibly quick and easy to make, but they look beautiful on a dessert tray, buffet, or given as gifts in pretty wrapping.
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Get Queen's Bread Pudding with Cold Fruit "Soup" Recipe from Food Network
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The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port and pine nutsaltogether unexpected and delectable.
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Get Grilled Fruit Skewers with Sweet Yogurt Sauce Recipe from Food Network
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Get Classic Fondue with Fruit, Vegetables and Bread Recipe from Food Network
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Get Mini Fruit Kebabs with Blueberry Yogurt Dip Recipe from Food Network