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A delicious update to the old-fashioned diner staple.
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This tenderloin roast makes a good company dinner. It is similar to Beef Bourguignon, but requires considerably less cooking time. Roasted shallots are added to the sauce along with sauteed bacon bits. The recipe serves 6 and can be doubled.
cooking.nytimes.com
A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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This versatile dressing is made with hoisin sauce, garlic, and red wine vinegar.
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Get Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping Recipe from Food Network
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To make a sorbet is to perform alchemy, to transform a perfectly ripe, sweet piece of fruit into a distillate of itself These are lofty words for a simple process, which boils down to making a plum purée and a honey-thyme syrup, mixing them together and freezing the whole thing The pinch of ascorbic acid, or vitamin-C powder, is there to prevent browning of the fruit
Ingredients: sugar, thyme, plums, honey
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Get Maple Plum Compote with Walnuts and Vanilla Yogurt Recipe from Food Network
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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This festive Christmas or New Year's punch recipe has pomegranate juice, rum, sparkling wine or champagne, lime juice, and orange bitters.
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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Get Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce Recipe from Food Network