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This simple gourmet appetizer combines artichoke, garlic, and lemon to create a savory spread perfectly suited for crispy baguette slices.
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A crisp fruit salad with tart green apples, red grapes, celery and walnuts tossed in a light fruity yogurt.
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A slushy, blended tropical cocktail made with aged rum, guava juice, canned lychee fruit, and maraschino liqueur.
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Kale and broccoli are stir-fried with slivered garlic and chopped chile peppers, and finished with a splash of lime juice for a bright-tasting, satisfying side dish.
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Apples and raisins are a tried-and-true pairing. They've been used in everything from cookies to bread to poultry stuffing - they're a natural for soup.
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I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.
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A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.
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The molasses whipped sweet potato recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
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Dip ginger snaps in this creamy pumpkin dip for a crowd-pleasing treat.
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You can substitute brown or green lentils for the red in this dish.
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.