Even if you don’t, this is interesting and delicious: rich, satisfying and relatively easy–as long as you have a grater.
This side dish is as easy as it is memorable. The trick is sautéed bread crumbs in butter. The vegetables are blanched in salted boiling water until fork tender. The drained vegetables are mixed with warm toasted bread crumbs. Parmesan is added at the end, off heat.
If you are asked to supply a dessert for a holiday party, try this amazing take on a traditional fall classic, the apple cake. Have fun with this; make it your own. Don’t like apples? Try pears; sub walnuts or almonds for the pecans. Endless variations. Not too much stress. Rave reviews.
Dominique DeVito shares her recipe for bacon-wrapped meatloaf from her book “Low-Card Slow Cooking,” out now from Cider Press Mill.
This is an incredible showy treat for brunch or a trim the tree party.
This soup is perfect for the weekend after Thanksgiving: light, clean, soothing. Have fun with this; vary it as you see fit, i.e., add par cooked pasta–orzo is good–other vegetables such as carrots or tomatoes, even croutons. Make this your own. Make a lot (12 cups of broth) or a little (8 cups or ½ gallon), it’s all good.
Think outside the oven this Thanksgiving with these non-traditional ways to cook your turkey main dish.
These are an interesting variation on crab cakes, made interesting by the bite and texture of calamari. There is a bit of heat in the mix and in the sauce, but this can be adjusted to taste.
Regular Eggs Benedict is so “been there, done that.” Mix it up a bit with this recipe that involves turkey, mushroom and avocado.
Like spicy? Like seafood? Like stew? Look no further!