538 awarm recipes

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

A warm, creamy shrimp dip with cream cheese, butter, horseradish, Tabasco, and Worcestershire. Served hot with crackers, it disappears fast at any gathering.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.

Bread machine fruit gingerbread loaded with golden raisins, chopped almonds, molasses, cinnamon, and ginger. A warmly spiced, dense loaf with a sticky crumb.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Crustless Greek-style cheesecake made with cream cheese, yogurt, and lemon zest, topped with a warm honey glaze. Lighter and tangier than a traditional New York cheesecake.

Harvest apple bread with three cups of fresh chopped apples in a brown sugar batter, topped with a warm cinnamon-almond streusel. Dense, moist, and loaded with fruit.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Cranberry torte bundt cake loaded with dates, pecans, and fresh cranberries, soaked in a warm orange juice glaze. A dense, fruity holiday cake that improves overnight in the fridge.

Bread machine pepper spice bread with black pepper, star anise, cinnamon, allspice, pecans, and honey. A warmly spiced yeast loaf with an unexpected peppery bite.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.