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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pumpkin puree, cinnamon, and vanilla extract flavor this rich bread pudding.
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Awesome cake if you like the flavors of coffee and coconut.
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
www.delish.com
Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
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We've found a way to make this classic onion soup in just under an hour...we use beef broth and dry white wine to add flavor to the sautéed onions, and the cheesy bread topping is just about irresistible.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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The sauerkraut cannot be tasted; you think you're eating coconut!
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Serve this rich, slow-cooked apple butter with your favorite breads and breakfast treats!
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These cheesesteak sloppy Joes are even better than the original.