Sometimes, using a little help from the store can mean the difference between ordering takeout and making a home-cooked meal. The introduction of precooked fresh beets to the produce section is a boon to busy home cooks; no longer does anyone have to settle for canned beets when in a hurry. This quick and easy, delicious salad is a healthy starter for busy weeknights.
Cooking fish at home can be a welcome alternative for those who are stuck in a chicken and pasta rut (ahem, me, ahem...), and it's not as scary as it seems. This recipe is inspired by a delicious dish my dad makes back home in California. The almonds add a crunchy, nutty flavor to the flaky halibut and the addition of a little honey mustard gives an unexpected hint of sweetness. I served it alongside simply grilled asparagus and wild rice, but feel free to pair it with whatever you're craving that day.
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Pastry-rolled cocktail franks are undergoing a newfound wave of popularity, appearing everywhere from wedding halls to backyard barbecues. There are even restaurants that serve only pigs in a blanket. Tapping into this trend, Samuel Adams has teamed up with Chef David Burke to create three unique pigs in a blanket recipes that are easy to execute and perfect for summer entertaining.
Whether you’re looking for something new to pack in your child’s lunchbox or a healthy snack to take to work, this recipe from Tessemae’s All Natural is a must-try. You only need 4 ingredients and a few minutes of prep work to make this wholesome and satisfying snack. Best of all, it can be made up to one day in advance.
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In the summer, we typically host cookouts that serve nothing but a few hot dogs and hamburgers. This grilling season, why not try something different, like grilling pork chops? This delicious and simple recipe will make grilling pork chops a breeze and will instantly upgrade your barbecue.
This cranberry and feta salad with Dijon vinaigrette is one of favorite salad recipes with its flavor, burst of color from the cranberries, and surprise taste of Dijon.
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Stack up layers of ham, cheese, and cauliflower on warm, flaky biscuits. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.
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Mostarda in various forms appears all over Italy. It is an "agrodolce" relish (bittersweet, or sweet and sour), most commonly made from fruit, fresh, dried, or candied — quince, pears, apples, even grape must, and mixed with wine and mustard. La Cucina Italiana published a short informative article on the history of mostarda, which apparently was a favorite of Catherine de Medici, who included a jar in her dowry trunk when she travelled to France to marry the son of the king in 1533.
I've made different variations of mostarda on several occasions. Mostarda is customarily served in the fall, often paired with boiled meats. Once I made a batch, I found plenty of ways to use it — you could serve it with grilled or roasted chicken or pork, include it in an antipasti platter, serve it with some great cheeses, or grill some radicchio and brush some on just before serving. Here, I've created a version using native Maine cranberries from Ricker Hill Orchards, perfect for your Thanksgiving table.
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