Foods by "Gourmet" category| Page 2

Platanos Maduros

An easy Fried Sweet Plantains recipe

Beer Braised Beef and Onions

Author: Jane Daniels Lear

Green Beans with Caramelized Pecans

Author: Gina Marie Miraglia Eriquez

Parsley Garlic Butter

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into...

Black Bean Soup

An easy Black Bean Soup recipe.

Concord Grape Jam

Shrimp with Basil Garlic Butter

Sauteed Swiss Chard with Onions

Author: Gina Marie Miraglia Eriquez

Roast Pork Tenderloin with Apples and Cider Sauce

Apple Noodle Kugel

Author: Ruth Cousineau

Grilled Marinated London Broil

A garlic, balsamic, and mustard based marinade gives this charred london broil steak a wonderfully rich flavor.

Key Lime Coconut Cake

Author: Melissa Roberts

Braised Lamb Shanks with White Beans

Penne with Parmesan Cream and Prosciutto

Crisp Chicken with Sherry Vinegar Sauce

Grilled Pork Chops with Garlic Lime Sauce

Cheddar Cheese and Onion Pie

Corn and Zucchini Sauté

Spicy Sauteed Broccolini with Garlic

Stuffed Portabella Mushrooms

Roasted Feta with Olives and Red Peppers

Asparagus with Lemon and Butter

Brussels Sprouts with Chestnuts

Sausage and White Bean "Cassoulet"

An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.

Mango Salad with Grilled Shrimp

Roasted Red Pepper Tomato Sauce

Curried Pumpkin Soup

This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.

Calf's Liver with Apples and Onions

Classic Terrine of Foie Gras

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...

Grand Marnier Souffles with Crème Anglaise

Author: Tom Ponticelli

Asparagus Gratin

Blade Steaks with Mushrooms

Country Terrine

Herb Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus

Author: Gina Marie Miraglia Eriquez

Hoisin and Honey Glazed Pork Chops

Seared Scallops with Asian Lime chile Sauce

Shrimp de Jonghe

Author: Jane Stern

Asparagus with Orange Dressing and Toasted Hazelnuts

Bourbon Chicken Liver Pâté

Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic

Moroccan Spice Blend

Ras-El-Hanout - This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.