Author: David Lebovitz
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.
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
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
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
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
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
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
Author: Ardie A. Davis
Make and share this Candied Almonds recipe from Food.com.
Author: Theresa Thunderbird
Author: Warren Brown
Author: Alain Rondelli
Author: Ruth Cousineau
Author: Sandy Szwarc
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: Norman Van Aken
Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.
Author: Xexe383
Author: Richard A. Jones
A chunky chutney of tomatoes and peaches in a sweet spiced sauce that will go well with pork chops or poultry. Adapted from a popular cooking and recipe...
Author: Cookin Mommy
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
A recipe from my Aunt Patty. There are recipes like this on 'Zaar, but this is a bit different in it's preparation and ingredients. An ambrosia type salad,...
Author: BothFex
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Author: Tyler Florence
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
Author: Janos Wilder
I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook....
Author: Toni in Colorado
Author: Melissa Kelly