Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.
Pan-roasting prevents the broccoli from becoming limp. A quick rich, cheesy (Swiss, Cheddar or Gruyere) pan sauce captures the caramelized bits of flavor. Bring them together and everyone loves their broccoli!
Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.
Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.
Poppy seeds pop in this lemon poppyseed muffins with glaze recipe. Easy to make.
Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.
Middle Eastern lamb kebabs (kofta) blend ground lamb with garlic, ginger, cumin, mint, and parsley before grilling on skewers. Serve with pita, salad, and yogurt for an authentic mezze dinner.
Herb-loaded hummus made with chickpeas, sauteed onion and garlic, toasted sesame seeds, and a blend of basil, coriander, and oregano. A fresh take on classic hummus.
Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.
Homemade applesauce is better than the store bought! Delicious and great dish. Try this recipe.
Grilled pork chops marinated in soy sauce, lemon juice, chili sauce, and brown sugar. A sweet-savory-spicy glaze that caramelizes beautifully on the grill.
Make a quick lunch a delicious one with these sandwiches that are easy to make!
Refreshing Bulgar salad with garbanzo beans (chickpeas).
This delicious side dish made of cashew nuts and basmati rice is a great companion to any meal.
Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that's half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.