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Impress your friends and family with Chef John's twist on homemade cranberry sauce. This version--with fresh cranberries, dried cherries, whole spices, and tangerine juice--is sure to delight!
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Boxed cherry cake mix and cherry pie filling are the secrets for this very easy, and very flavorful, cherry almond pound cake.
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Canned fruit and chopped nuts are folded into a creamy gelatin base in this cold salad.
cooking.nytimes.com
The authentic version of this Greek vegetable dish calls for twice as much olive oil I like the combination of kalamata olives, cauliflower and tomatoes Serve it with whole grains, such as spelt, bulgur or barley.
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This Polish kielbasa sausage, cabbage, and potato skillet dinner is perfect for camping or an easy weeknight meal that feeds a crowd.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
cooking.nytimes.com
This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad.
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Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.
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