Brochettes of Melon, Prosciutto, and Fresh Mozzarella
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming...
Author: Susan Spungen
Found printed on a package of celery from Cali. A recipe that can be either prepared as a stuffing or served as a side dish (or salad with a few modifications).
Author: COOKGIRl
Inspired by Simon's time spent on location in Marrakech, I've created this beautiful lamb tagine to transport him right back to the wonderful meals he enjoyed at the family-run hole-in-the-wall-style restaurants...
Author: Jamie Oliver
Author: Bon Appétit Test Kitchen
This is another one of my husbands fun recipes. It's especially fun, because he does all the work! Not unlike melon and prosciutto, only warmed. Nectarines also are very good in this "recipe".
Author: Normaone
From Everyday Italian 2008 Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. You can serve this warm, cold or room temp - I preferred room temp.
Author: lazy gourmet
Make and share this Fresh Lemon Poppy Seed Dip for Fruit recipe from Food.com.
Author: mariposa13
This slightly different cranberry salad has been served daily in a locally favorite "home-style" restaurant. It is among the most requested of their delicious recipes. Most of the ingredients are usually...
Author: Gwanny Hill
This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole...
Author: Molly53
Make and share this Slow Cooker Peach Butter recipe from Food.com.
Author: ratherbeswimmin
Make and share this Creamy Carrot and Raisin Salad recipe from Food.com.
Author: Boomette
This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful...
Author: Jamie Oliver
Author: Carol Gilbert
Make and share this Acorn Squash With Butter Pecan Sauce recipe from Food.com.
Author: Annacia
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
These lemon bars are dusted with powdered sugar for a snowy glow.
Author: Land O'Lakes
I've made this plum jam twice and it turns out great. I use fresh Japanese Santa Rosa plums from my yard. I use 8 oz. or half-pint canning jars. FYI, you can reuse jars, but not the lids. It helps to have...
Author: Jacquie
My Mum taught me how to do these when I was about ten years old - I remember helping her pick the roses! I try to have a good store of crystallised rose petals, as they are such an imginative, beautiful...
Author: French Tart
Adapted from Kirbie Craving. Easiest cake I have ever made!! You could make it with any kind of fruit!
Author: Redsie
Author: Carey Paquette
Author: Rick Bayless
This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with...
Author: Expat in Holland
Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split...
Author: UmmBinat
Author: Dave Lieberman
This recipe comes from the 2003 cookbook, The South American Table. Preparation time does not include the chilling & refrigeration time throughout the making of this recipe.
Author: Sydney Mike
This soup is a favorite in my neck of the woods. This is high in calories and it will fill you up quickly. It is the kind of soup that will stick to your ribs.
Author: Duckie067
This couldn't be simpler and looks and sounds absolutely yummy. I haven't made it yet, but you can believe it will be on my Thanksgiving table!
Author: Lorraine of AZ