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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Tender carrots, potatoes, and kohlrabi, seasoned with marjoram and bathed in milk, bake in a creamy sauce with browned pork chops. You may substitute onion for kohlrabi if it's not available.
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Make tomato soup from scratch after summer’s passed using canned tomatoes and some red pepper flakes for spice.
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This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon and Zucchini Sheet Pan Dinner Recipe from Food Network
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Get Croissant French Toast with Soft Caramel Apples Recipe from Food Network
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Get Gwen's Old-Fashioned Potato-Beef Casserole Recipe from Food Network
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This grilled salmon gets its great taste from a unique marinade flavored with garlic, soy sauce, orange and ginger!
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise.
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Get Bub and Pop's French Onion Dip Recipe from Food Network
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This summery cocktail from the Vig Bar in New York City has a delightfully fresh flavor, thanks to plenty of fresh cucumber, a little lime juice, and elderflower liqueur.