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Pears are baked with a crumbly oat topping creating a delightful pear cobbler. Serve with a scoop of vanilla ice cream.
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The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A bit of olive oil and lemon juice finish it off beautifully.
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A tangy, rich crab dish that will be enjoyed by the family or by guest. Incorporate scallops and tiny shrimp to dress up the dish.
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Carrots and Brussels sprouts are glazed with a beef consomme sauce creating a colorful addition to the Thanksgiving table.
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A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. It goes together quickly because the recipe calls for a bag of ready-made coleslaw mix.
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Fresh blueberries are cooked up with sugar, cornstarch and water until thick and bubbly. Butter, lemon juice, orange liqueur and fresh whole blueberries are stirred in. This lovely mixture is then spooned into a pre-baked pie shell and chilled.
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Asparagus, red potatoes, and canned artichokes are dressed simply with a Dijon-mustard sauce in this terrific salad recipe.
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Serve this spinach dip in a bread bowl or with crackers on the side. It can be warmed up or enjoyed chilled. Either way, it always vanishes at our place, and the rave reviews just keep coming!
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Thick milk shakes are called "cabinets" in Rhode Island.
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All the tastes of summer are packed into these delightful strawberry lemonade muffins that will have you going back for seconds and thirds.
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Pork chops are cooked in a tangy apple juice sauce, which is then thickened into an irresistible gravy.
cooking.nytimes.com
This recipe is by Marian Burros and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.