Author: Arlene Weston
Author: Jennifer Martin
Author: Molly Stevens
Got this years ago from my son's preschool. Haroset is a spread that you smear on matzoh that is usually sweet. In this recipe the haroset is rolled into small balls. I guessed the amount of servings since...
Author: Oolala
A quick and easy Cranberry-Orange Scones recipe
Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of...
Author: Debber
A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.
Author: Sharon123
Author: Amber Levinson
Author: Gail Conde
Author: David Lebovitz
Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.
Author: Katie Button
This delightful salad is another from my younger years. It is slightly different from the others posted. It can be served as a salad or as a light dessert.
Author: Gwanny Hill
Author: Lidian Long
Make and share this Grandma's Applesauce Cake with Raisins and Pecans recipe from Food.com.
Author: Rhonda O
Author: Liza Davies
This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.
Author: David Wells
An easy Vodka and Watermelon Cooler drink recipe
Walnuts add a bitter, earthy element to this simple dessert-and a scoop of vanilla ice cream wouldn't hurt.
Author: David Lebovitz
Raspberry bars combine tart flavors with a buttery base. It takes very little time and only a few ingredients to make these rich buttery raspberry-filled bars.
Author: Land O'Lakes
Author: Nadia Hassani
Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.
Author: Kerri Conan
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Author: Bon Appétit Test Kitchen
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.