I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating.…
Risotto is so versatile it really can be served for any occasion. Warm, comforting and even reasonably priced for large quantities…
Love the taste of Vidalia onions and looking for a new and tasty way to serve them? Look no further and…
This is a very rich and chocolatey sorbet. It is best to use a mild flavor Dutch process powder, but you…
You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen.…
Grapeseed oil is ideal for this vinaigrette dressing. But you may use canola oil in its place. This vinaigrette works well…
This vinaigrette sings its praises to escarole, chicory, radicchio or Belgian endive. Makes a great dipping sauce, too for crunchy veggies…
Looking for a way to use up that leftover Tomato Sauce you made the other day? What better way than to…
This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies…
Serve this as a main dish or present as an appetizer. From the Spring 2004 edition of Eating Well Magazine, who…
I recently had a back log of Southern Living Magazines waiting for me to go through. When I came across this…
Tried and True
This recipe comes from the Smithfield Inn in the foothills of the Appalachians. This quiche breakfast or brunch recipe will remind…
This is a lovely dessert for guests. To create Strawberry-Sugar Biscuit Trifle in a beautiful checkerboard pattern, arrange strawberry halves around…
A nice cold drink for a hot day. If you prefer it sweeter, just add a bit of sugar or honey…
