A popular way to eat these is to pan-fry the sweet banana-like slices until they are warm and tender. They are abundant all over the Caribbean and can...
Author: Judith N.
Author: Stephen A. McLeod
An excellent, quick appetizer and always a hit! Cranberry or walnut balsamic vinegar is wonderful with this!
Author: Lisa McDowell Hackett
Author: David Lebovitz
Make and share this Candied Almonds recipe from Food.com.
Author: Theresa Thunderbird
Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container...
Author: Tona C.
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
Author: Warren Brown
Got this recipe from my husband's cousin. It's cool & creamy and not overly sweet - great for a picnic or potluck. Note: there is no "cook" time; time...
Author: Mary Scheffert
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own...
Author: vosswood
Ree makes one of the best peach cobblers! Try her foolproof recipe with fresh peaches or even fresh plums for a plum cobbler. Just don't forget the ice...
Make and share this Maple-Pecan Glazed Salmon recipe from Food.com.
Author: Lori Jones
Author: Ruth Cousineau
Author: Alain Rondelli
Author: Richard A. Jones
Author: Ardie A. Davis
If you use lovely fresh leaves and dress them properly, even the most basic salad like this one will taste absolutely amazing. The combination of oil and...
Author: Jamie Oliver
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes...
Author: Ronalynne
Author: Sandy Szwarc
Author: Norman Van Aken
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Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.
Author: Maito
Author: Tyler Florence
Author: Janos Wilder
Author: Tarla Thiel
I was given this recipe years ago when I lived in Colorado. It is a very simple but delicious salad. It always gets lots of compliments and completely...
Author: CarrolJ
Elegant, rich, creamy, and honestly not hard. Premade pizza dough and just a few ingredients make this a great appetizer or a great side to some roasted...
Author: SarasotaCook
Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.
Author: Xexe383
The humblest crumble ever, I'm mixing this one up with eating apples as well as the classic Bramley. So homely, so simple and so delicious - you're going...
Author: Jamie Oliver