Author: Bon Appétit Test Kitchen
Author: Tracey Seaman
Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find...
Author: CulinaryQueen
Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll...
Author: Tona C.
I got this recipe from a co-worker who brings it to every pot luck dinner. It is really so very good and makes a large batch. If you're making it just for family I'd suggest halving the recipe. Nice change...
Author: Mysterygirl
A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured."
Author: Sharon123
A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully.
Author: gailanng
Author: Ruth Cousineau
This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad...
Author: Nimz_
Author: Douglas Rodriguez
Author: Jessica B. Harris
A nice treat to have when serving martinis or top your favorite pie, salad or veggie dish with them. Wrap in a air-tight container. Give as a gift. Appetizer or dessert you choose.
Author: Rita1652
Author: Jill O'Connor
This recipe was tucked away in one of my mom's old files! I'm not a big asparagus fan, but others in my family have enjoyed this for decades!
Author: Sydney Mike
Author: Chris Schlesinger
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Author: Nadine Helen Conly
Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake,...
Author: Sydney Mike