The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook...
Author: thedailygourmet
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf...
Author: SAS4U
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Author: glimmer
If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the...
Author: Chef John
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional...
Author: Doug in Manhattan
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous...
Author: Chef John
This quick and easy lemon-dill sauce is fast to make and goes perfectly with salmon or other fish but also works well with steamed vegetables.
Author: thedailygourmet
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Author: Nicole0615
My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all the other spicy and tart sauces.
Author: LANGSTON28
This is my copycat recipe for Bick's® Classic Hamburger Relish, which used to be my go-to condiment of choice to create a tasty burger. Unfortunately, the red relish is no longer available. However, I...
Author: Diane C
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Author: ED
Oh yes, you can have chocolate for breakfast! Excellent served on top of hot flaky biscuits or homemade drop biscuits. Everyone will be cheering for more.
Author: April Yeager
Homemade tomato sauce that doesn't take hours to make! This sauce can be different every time or can be your own signature sauce, but the basics are the same! Included are directions for using real tomatoes,...
Author: Cara
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Author: Annie's Recipes
This flavorful vinaigrette takes the work out of Caesar salad dressing!
Author: sal
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Author: Angela
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture....
Author: Chef John
We are all garlic lovers in my family, so this dressing is a favorite -- but if you don't like garlic, move on!
Author: Rachell
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Author: Michelle
This is a great Asian-style dressing for a pasta salad. You can prepare this dressing in advance, but toss with the salad no more than 15 minutes before serving.
Author: USA WEEKEND columnist Pam Anderson
My mother never threw anything away and when it came to summer, watermelons were no exception. Seeds went in the ground for growing and the rinds were pickled!
Author: Nancy Hansen Puig
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Author: Lorelei Rusco
This is apple jam - something you can't seem to buy - spiced to resemble the taste of most apple pies. Usually there is enough pectin in the apples to make it jell without adding anything. You can use...
Author: Art Kautz
I got this recipe from a restaurant in California 10 years ago. It's been a staple in my refrigerator ever since. It's excellent with rotisserie chicken. You can lower the calories if you stream in olive...
Author: Dorothy
A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.
Author: USA WEEKEND columnist Pam Anderson
A quick and easy gravy made with beef bouillon, flour, onion and butter. Serve over mashed potatoes, if desired.
Author: sal
I like to combine several types of fruit in jam. This summer jam uses sour cherries, raspberries, and blueberries.
Author: AnnaLena
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Author: sanzoe
A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey...
Author: Heather
I have tried a few different recipes for sweet and sour sauce from this site and from other cookbooks and none of them ever seemed to be quite right, so I experimented a few times and this is the one I...
Author: snstr_poptart
A delicious vegan maple salad dressing without the sugars found in most prepared dressings. Store in the refrigerator.
Author: chefcs
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will...
Author: SCGOATS
Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little.
Author: Dee
This jelly is a lovely accompaniment to crackers and cream cheese. You can use any kind of wine, red or white.
Author: Juanita Peek
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as...
Author: Jen
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Author: Jill
This made-in-minutes chili sauce is a great substitute for bottled chili sauce.
Author: ELLENMEL
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece,...
Author: Bob Cody
This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.
Author: Valerie Brunmeier
This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope...
Author: VICKSEXT
My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!
Author: Daniel Maynard
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Author: Stephanie
I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice...
Author: ETHIER65
While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.
Author: Chef John
This is a quick and easy Asian-inspired dressing. It would also make a nice marinade or dipping sauce.
Author: Sookie Fae Halliwell
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments,...
Author: Danita Leonard