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This recipe is from my Grandmother in Tennessee. She made it for my family every visit, for 25 years. I make it for my family now, it lasts maybe two days.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Tender chunks of chicken breast are stir-fried in a savory sesame seed salad dressing, then quickly cooked in an orange-flavored sauce with red bell peppers, zucchini, broccoli, and green onions.
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These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.
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This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
cooking.nytimes.com
Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti The dough is baked twice: first in a log, and then again after it's been sliced into cookies This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again
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Thin slices of a bright Cara Cara orange are candied in sugar and maple syrup in this quick recipe that's easy to prepare in a skillet.
Ingredients: sugar, water, orange, maple syrup
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This rich gluten-free cake is made with almond meal in place of flour and uses the whole orange, peel and all. Mandarins may be substituted for oranges. Serve in wedges with a dollop of whipped cream or ice cream.
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Spiced chunky applesauce is flavored with cinnamon, nutmeg, orange juice, and lemon zest for a must-have accompaniment to holiday latkes. Serve it warm or chilled.
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Roll up your sleeves and dig into dinner! Orange juice and zest, soy sauce and plenty of garlic coat these wings with fabulous flavor.
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A breakfast bread made in a bread machine with cranberries and walnuts.