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This recipe is inspired by the retro classic cocktail meatballs in grape jelly. I took that idea, along with my love of spicy orange beef, and came up with this combination.
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This recipe is by Alex Witchel and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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Easy Crock Pot Fried Rice
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Savory buttermilk scones made with goat cheese and chives.