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In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes them soft inside.
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Marcia Kiesel roasts duck legs simply with salt and pepper until the skin is crisp, then makes a sauce by thickening the meaty cooking juices with hazelnuts, toasted bread, and garlic.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing. Frozen okra makes it easy to enjoy year-round.
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An ideal appetizer for Valentine's Day using fresh, local Backyard Beauties tomatoes from Backyard Farms in Maine.
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You will have to slice oodles of cucumbers for this great recipe, but when your finished and you take your first bite, you 'll want to slice up another bushel. Perfect to spoon over your favorite salad or top a grilled burger, or just to nibble for the heck of it.
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This easy vegan ranch dressing comes together quickly with avocados, soy milk, apple cider vinegar, dill, parsley, garlic powder, and chive.
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Kohlrabi and apples in a mayonnaise-based dressing.
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Get Slow-Cooker Acorn Squash Recipe from Food Network
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There is no fear of over-kneading this pastry.
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Cool cocktail with raspberry and pineapple flavors.