facebook share image   twitter share image   pinterest share image   E-Mail share image

Salmon with Spiced Red Wine Sauce

Author: Susan Roberts-Muz

Roasted Broccoli with Asiago

Author: Amy Finley

French Bread Pizzas with Mozzarella and Pepperoni

Forget about the freezer aisle! This classic is just as easy to make from scratch. For a spicy kick, add red-pepper flakes.

Author: Katherine Sacks

Red Bean Dip with Cumin and Cilantro

Author: Anita L. S. Eberhardt

Savory Cranberry Sauce

Author: Rick Archbold

Roasted Green and White Asparagus

This can be served hot or at room temperature. Roasted Green and White Asparagus

Author: Jeanne Thiel Kelley

Mushroom, Leek, and Fontina Frittata

Author: Bon Appétit Test Kitchen

3 Ingredient Maple Pecan Fudge

This decadent, pecan-studded fudge is all about the flavor of pure maple syrup.

Author: Casey Elsass

Scrambled Egg Pasta

Author: Victoria Granof

Red Pepper Rouille and Shrimp Toasts

Author: Bon Appétit Test Kitchen

Salted Buttered Pecans with Orange and Nutmeg

The orange zest and nutmeg say holiday, but you can switch up the spices as long as you keep the butter and salt.

Author: Vivian Howard

Garibaldi

An iconic cocktail named for Giuseppe Garibaldi, a revolutionary who played a leading role in the unification of Italy. The Campari, from Milan, represents the north, while oranges from Sicily represent...

Author: Adrienne Stillman

Ginger Pear Sorbet

Author: Lucy Metcalf

Shaking Beef

An easy Shaking Beef recipe

Author: Charles Phan

Big Breakfast Burrito

Author: Ellie Krieger

Monster Eyeballs

Author: Sharon Bowers

Flank Steak Salad with Chimichurri Dressing

Author: Jill Silverman Hough

Beef Skewers

Author: Erika Lenkert

Braised Artichokes

Author: Victoria Granof