This Cranberry Citrus compote, filled with cranberries, lemon and orange zest, shallots, and scallions, is the perfect pal for Thanksgiving turkey.
Move over, meat. Bulgur gives this chili body as well as a bevy of other beauteous attributes.
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
A sweet, gluten-free rice flour dough makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
A versatile marinade for meat and fish, this marinade lends anything a rich nuttiness that you won’t soon forget.
French fines herbes goes something like thyme, rosemary, oregano, and parsley. A taste of Provence, not Simon & Garfunkel.
Nothing but fresh pears, sugar, water, and a bit of grappa is what makes this sorbet so refreshing and pure.
Fresh lime juice and lime zest are the foundation for the utterly simple, utterly refreshing dessert you whip up in no time in your ice cream maker.
We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
Nothing beats homemade orange marmalade for Sunday brunch. Well, maybe hot scones to slather the marmalade on. Tart and sweet, this makes a great gift.
Corn relish can take on all manner of guises. This one gets gussied up with onions, bell peppers, cider vinegar, sugar, and celery seed.
This relatively untraditional rye bread tempers and rye flour with all-purpose flour for a loaf with a slightly more delicate taste and texture.
Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.
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