184 dear recipes

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Broiled venison steaks seasoned with black pepper and meat tenderizer, then cooked fast under high heat. Simple preparation that keeps wild game tender and juicy.

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Sweet, juicy pears meet crisp cucumber in this refreshing two-ingredient salad with a bright lemon-sugar dressing. Ready in 5 minutes, it's the perfect light side for summer meals.

Tender venison pot roast simmered low and slow in tomato juice with potatoes and carrots. This hearty game meat recipe turns deer or elk into a fork-tender, melt-in-your-mouth Sunday dinner.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Classic German Birnensuppe: fresh pears simmered with cinnamon and aniseed, blended silky smooth, stirred with sherry-plumped raisins and lemon. Served ice cold as a light starter or dessert.

Triple pear puree: Anjou pears simmered and pureed with vinegar and sugar, then reduced to applesauce consistency. A sweet-tart condiment for pork, cheese, or toast.

Pan-seared pork chops braised in a maple syrup and fresh pear sauce with ginger. A sweet-savory one-skillet dinner that comes together in 45 minutes.

Baked cranberry squash stuffed with pears, cranberries, orange juice concentrate, honey, and warm spices. A stunning vegetarian main or holiday side dish with no added fat.