159 doree recipes

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Overnight baked French toast layered with cinnamon apples. Thick bread slices soaked in vanilla custard, topped with spiced apple slices and a buttery cinnamon sugar crust that bakes golden.

Healthier apple pie packed with granola and raisins for texture, using less sugar than traditional recipes. Tart apples get spiced with cinnamon, cloves, and vanilla. Optional lattice top.

Rice pudding tart with red wine-poached pears fanned on top, finished under the broiler for a caramelized sugar crust. An elegant dessert that can be made ahead.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

A succulent curried beef dish that is made with seedless raisins and sliced apples while served over hot rice.

Glazed apple gem cookies: small drop cookies with chopped apple, raisins, and nuts, dipped in apple juice glaze while warm. Soft, spiced, and packed with fall flavor.

Pork chops and sauerkraut with caraway seeds and tart apple slices, seared on the stovetop and finished in the microwave. A quick weeknight take on a German classic.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

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A traditional Jewish tzimmes with sweet potatoes, butternut squash, Granny Smith apples, prunes, and sweet red wine, baked with warm spices. A holiday side dish with deep roots.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.