Author: Ia Delphey
Author: Lori Longbotham
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs....
Author: Anna Stockwell
Author: Gelareh Asayesh
This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar...
Author: Tara O'Brady
Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.
Author: Dale DeGroff
Author: David Burke
This recipe is from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Author: Sophie Kallinis LaMontagne
Make and share this Sauteed Garlic Lemon Pork Chops With Mushrooms recipe from Food.com.
Author: gailanng
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Author: Melissa Roberts
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever...
Author: Anna Stockwell
Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.
Author: Katherine Kallinis Berman
This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.
Author: EggHeaven
Author: Rick Stein
We made the cherry filling in this cobbler intentionally juicy; the shortcake-inspired biscuits will soak up the extra liquid.
Author: Claire Saffitz
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad...
Author: Anna Stockwell
Roasting strawberries intensifies their sweetness when matched with tart, egg-free lemon cream, a gluten-free crumble and fresh herbs.
Author: Dave Muller
Author: Susan Herrmann Loomis
Make and share this Parsnips and Carrots, Honey Glazed recipe from Food.com.
Author: Dancer
These flavor-packed artichokes-infused with garlic, anchovies, and tomatoes-get a bit of fresh relief from fragrant mint.
Author: Rita Sodi
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
Author: Dancer
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.
Author: cookiedog