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I have a friend and her husband, that own a wine business, they grow the grapes, and send them to be made into wine. They named one of their wines, after their daughter, Sierra. Recently, they had a wine tasting at their winery, The Pines, and wanted me to make truffles from the Sweet Sierra wine. They turned out to be the hit of the party!
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
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Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree.
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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.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Get White Bean Tuna Salad Recipe from Food Network
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.
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The gorgeous colors of this green, bright orange, purple white and red salad make this so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with guests!
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Get Perfect Spinach Salad Recipe from Food Network