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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beans, coconut oil, and caramelized onions make a creamy, vegan-friendly dip for sliced veggies, pita chips, crackers, or crusty bread.
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Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
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Half-moon-shaped buttery oat cookies have a sweet date filling tucked inside.
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The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork tenderloin is cooked to perfection and served with a sauce made of fresh apples and Riesling wine in this simple, yet elegant dish.
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Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Serve with your favorite crackers.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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Get Baked Foil Wrapped Marinated Red Onion Recipe from Food Network