Flavor recipes

A delicious and hearty couscous stew that has several kinds of winter vegeta bles, chickpeas and dried apricots, raisins is tossed with cinnamon, paprika and cumin to spice up the flavor.

When in a hurry to make dinner for the family, try this scrumptious dish that doesn't take long to make!

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

This is a nice appetizer!

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

This soup is outstanding. It is rich, hearty and flavorful. The recipe is requested everytime I serve it.

A basic but scrumptious stuffing that is sure to add a new flavor to those Thanksgiving and Christmas dinners.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.