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Get Gina's Orzo Salad Recipe from Food Network
cooking.nytimes.com
The colors of the vegetables were the inspiration behind this beautiful salad You may be fooled into thinking the orange vegetables next to the dark beets are sliced golden beets, but they are slices of roasted kabocha squash.
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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Pecan and almond date bars are a hearty snack perfect for hiking or camping when you need an extra boost in the afternoon.
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These layered desserts are a terrific alternative to pumpkin pie. Cream cheese, marshmallow creme, and canned pumpkin make for a light and smooth texture to contrast with the pecan and crushed gingersnap topping.
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Curried sweet potato soup is a nicely spiced meal to have any time of the year and fits into a paleo and gluten-free lifestyle.
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Dried cranberries and fresh blueberries add sweetness to this tangy salad topped with feta and goat cheese.
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Get Grilled Lamb Chops with Mustard Barbecue Sauce Recipe from Food Network
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Anzac biscuits (or cookies, as they are called in The United States) are traditional sweet baked treats made in Australia and New Zealand. They are scrumptious...
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This pecan pie recipe is made deluxe with the addition of whipped cream and brandy. Omit the brandy, if desired.