Course
37 - 48 of 570 Results
37 - 48 of 570
Course
  • Asian Omelet

    Soy sauce, rice vinegar and sugar add unique flavors to a morning classic

  • Lemon and Coriander Roast Chicken

    This savory chicken has an incredibly flavorful crust and moist, tender, juicy meat.

  • Grilled Chicken Breasts with Peach-Bourbon Barbecue Sauce

    This sauce is not only irresistible on chicken, it pairs up beautifully with grilled salmon and shrimp. Or, use it as a dipping sauce for the shrimp or skewered chicken.

  • Roasted Radishes with Honey, Thyme and Lemon

    Roasting mellows the radishes bite without depleting it of character. These gorgeous gems are oddly addictive—and add an unexpected element to any meal.

  • Bourbon BBQ Meatballs

    These simple appetizer spinach meatballs are the perfect holiday addition—a quick homemade bourbon BBQ sauce mixed with savory meatballs. What’s not to love?

  • Lamb Bolognese

    Delicious Bolognese sauce gets a makeover with the addition of ground lamb. Served with fresh pasta and topped with just a sprinkling of grated Parmesan cheese.

  • Lemon Bacon Shrimp Scampi

    You really can’t go wrong with butter and bacon, but when you throw some tender shrimp, garlic and lemon juice into the mix, you’ve got a small bite with big taste!

  • Fruit Soup with Fresh Fruit Salad & Silky Smooth Cashew Sauce

    This softly gelled fruit soup, topped with a healthy serving of fresh fruit and drizzled with a rich-tasting sauce, is elegant, easy, light and delicious. Agar, also known as kantan, is a natural mineral rich seaweed gelling agent that's a healthy alternative to bovine gelatin. Agar has no taste or calories and is easily found in natural food stores.

  • Warm Muesli with Peaches

    This dish is adapted from the traditional Swiss muesli which is served cold. A perfect balanced start to the day. Feel free to experiment with sunflower seeds or walnuts, raisins or any other mix!

  • Roasted Beet Soup

    When I was growing up, my mother often made a beet soup that she called Borscht, and it was a traditional Christmas Eve offering. She always made her borscht the same way every time, but now I know there are a number of varieties of borscht, including some that don’t include beets at all. My variation on the traditional Borscht is that I roasted the beets rather than boiling them. The beets are sweeter, and the flavor is more concentrated. I served this soup with mom’s traditional garnishes – sour cream stirred into the soup as it was served, and cubed cucumbers for a fresh crunch.

  • South Beach Medianoche with Mango-Mustard Chutney

    Mango-mustard chutney imparts a sweet-and-sour Miami kiss to layers of juicy roasted pork, ham, and meltingly smooth Swiss cheese pressed between halves of soft Medianoche bread.

  • Stovetop Wild Rice Stuffing

    Making a holiday meal can get very stressful! This Stovetop Wild Rice Stuffing recipe is not only simple to make, it is very festive and delicious!