Author: Ed Behr
I make this out-of-this-world tasting homemade nut mixture every Christmas season... no matter how much I make, they never last long, I'll be lucky if they even make it to the table.... so my advice to...
Author: Kittencalrecipezazz
Author: Lillian Chou
Author: Akasha Richmond
Author: Lisa Ahier
This is a nice accompaniment to cheese and crackers. Serve with toothpicks.
Author: MJodyH
Author: Dean Rucker
Author: Shelley Wiseman
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
From npr.org. Artistic yet easy. For a vegan version substitute agave for the honey. I gave the salad more of a Middle Eastern flavor with the addition of rose water in the dressing. To avoid confusion,...
Author: COOKGIRl
Author: Gabrielle Hamilton
Strawberries with Creme Fraiche and Sugar come together for the perfect warm-weather dessert.
Author: Martha Stewart
Here's another chilled soup from *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines) that I did not try, but it is both unusual & intriguing. Although we don't really...
Author: twissis
Author: Celia Barbour
Pomegranates are very popular in the Middle East and used in Syrian, Persian,Indian and Pakistani cuisine. Enjoy this wonderful syrup warm over waffles, pancakes, potato latkes, ice cream, custard or pudding...
Author: Sharon123
This recipe is not for the faint of heart. This is a VERY HOT sauce. Great for chips. Use caution when handling the habanero chilies. From Fast, Fresh and Spicy Vegetarian, by John Ettinger.
Author: mary winecoff
From Cooking Light. This is so simple and quick to make. I tried grilling the figs (thanks to Rita for the idea from her recipe for grilled figs--Recipe#68915), before adding the remaining ingredients...
Author: iris5555
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
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.