This is from "A Passion for Preserves". It tastes like lemon curd and has the texture of apple butter. Absolutley delicious! I'm going to try making lime and orange versions of this recipe.
Author: Deb Wolf
Author: Sheila Lukins
Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over...
Author: Rita1652
Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don't call it avocado toast!
Author: Andy Baraghani
A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.
Author: Anna Stockwell
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.
Author: cookiedog
This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.
Author: Mary Frances Heck
This pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and the partial wreath of pastry leaf cutouts along the crust.
Author: Judy Kim
Spiked with fragrant lemon and orange peels, and garnished with an orange liqueur-infused whipped cream, this pumpkin pie is full of refreshingly bold flavor.
Creamy cannellinis studded with olives and chile flip the script on baked beans.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
Make and share this Uncle Bill's Simple Vegetable Borscht recipe from Food.com.
Author: William Uncle Bill
Author: Justin Rashid
Use this master formula as your guide-but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
Author: Claire Saffitz
Smoked Salmon Smorrebrod
This is a rich and bright sauce that is excellent with any heavy unfrosted cake. A classic from the Farm Journal magazine
Author: Aroostook
Author: Gelareh Asayesh
Author: Christina Tosi
Author: Alison Roman
Great vinaigrette with the perfect combination of sweet, tart and fiery; makes this recipe a real winner. Use the vinaigrette on salad, seafood or even berries! You can use store bought Limoncello or use...
Author: NcMysteryShopper
Author: Rozanne Gold
Author: Moira M. Robertson
This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and...
Author: blucoat
This really is a fabulous recipe!!! I've tried a number of others and this is, by far, the best. Don't be surprised if a couple of people polish off the whole batch in one sitting. Also, the marinade makes...
Author: Alan in SW Florida
This one-pot comfort-food stew takes its flavor cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor and the perfect texture; make sure to simmer the stew until the potatoes...
Author: Andy Baraghani
Author: Mary Cech