Make Ahead
1391 recipes found
Cranberry Pomegranate Sauce
This is a delicious sauce served hot or cold with turkey or pork
Sweet-scented cranberry sauce
I found a recipe which tried to be interesting with the addition of a sweet yellow apple and raisins to the cranberries. The idea was to raise the sweetness of the sauce. I thought this did not bring out a result too different from just cranberries and sugar, so decided to: 1) make the additions the same golden color (swapping white-grape raisins for the regular dark ones) and 2) kick up the fragrance factor (for which, to my mind, there is no better substitute than a well ripened quince). The sugar and cinnamon pair well with the new version too. I can eat this sauce on its own as a dessert (especially mixed with my home-made yogurt), not just as an accompaniment to meat!
Maple Spiced Cranberry Sauce
This cranberry sauce is sweetened with apple cider and a touch of maple syrup, rather than conventional sugar, for a healthier but flavorful Thanksgiving condiment.
Cranberry, Cherry & Port Sauce
This sauce is delicious and can be stored in the fridge and used with turkey, lamb or any game meat. It’s a very versatile sauce as it can be made with a variety of fruit just using the same technique. It can also be used as a spread on a turkey sandwich.
Chipotle Orange Cranberry Sauce
I developed this recipe years ago because I wanted something zingy to wake up my Thanksgiving dinner. My first attempt was an Orange Cranberry Sauce with Walnuts that people tended to pile into bowls and eat with a spoon (one friend ate a whole 1/2 pint jar in one sitting straight from the jar), and then a few years later I added the chipotles in adobo, which took this to a whole new level. This recipe easily can be doubled or tripled, and it cans up wonderfully to make gifts or to use throughout the holidays on turkey sandwiches. This makes a slightly tart, smoky sauce, but you can easily make it sweeter by adding more sugar. And, if you want to make that Orange Cranberry Sauce with Walnuts, just leave out the chipotle chilies in adobo and add a teaspoon or so of kosher salt instead.
Cranberry, Tangerine, and Crystallized Ginger Relish
This incredibly fresh-tasting relish came from an old food magazine - not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprizingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving.
cranberry orange relish
A good friend intoduced raw cranberry relish to me years ago and I've been making my version of it at Thanksgiving ever since. It has a fresh, bright flavor that balances out the richness of the rest of the meal.
Tangy Brussels Sprout Chips
My sister (Kersh in the Kitch) had Brussels Sprout Chips at a dinner party a few years ago, and being the Brussels lovers we are, we couldn't wait to try it ourselves. My version uses garlic powder and tangy lemon juice for an extra fresh zippy flavor that enhances and complements the chips perfectly!
Bacony Brussel Sprouts
We loved the combination of brussel sprouts and pancetta from Babbo... so we set off to make our own version. As someone who hadn't had a brussel sprout in her life until after age 25, this has come to be one of my all-time favorite side dishes!
Hot Pepper Jelly
I know these aren't bell peppers, but the key to this recipe is to make it with red jalapenos - I love their flavor, and I set out trying to make a jelly that captured that flavor, with just the right amount of spice that wouldn’t overwhelm it. Not too sweet, not too spicy, SO much peppery goodness. - apartmentcooker
Olio Piccante, Smoked
This spicy oil is terrific drizzled over grilled veggies or fish, pasta dishes, flatbreads and pizzas. We used one of our favorite ingredients, smoked paprika, to add flavor and nuance to our new kitchen staple.
Wild Maine Blueberry Jam
Making homemade blueberry jam is a wonderful way to extend the wild blueberry seasons. This recipe is as easy as it is delicious! Double it for large batches.
Zucchini Frittata with Fresh Basil and Parsley
This Parsley Frittata recipe is perfect for the fall, when zucchini is in season. It is simple, delicious, and tasty! Enjoy!
Plum and Walnut Conserve
My mother made this nearly every year (or so it seemed) when I was a kid, and I adored it. About six years ago, I spotted plums at the Hollywood Farmers' Market and instantly flashed back to this delicious preserve. I spent weeks tracking down the recipe (which my mother had since lost) and finally found it in a World War II era Kerr canning book. I made it, as my first foray into canning, and have never looked back. I bought plums yesterday, and as soon as I can find jars (sold out in three stores I went to today!) I'll be making my own batch for this year. It's delicious on bread, on a cheese plate, on the side with roast pork or turkey, and fantastic on top of vanilla ice cream. It's sophisticated, sweet and tart, and with a great texture because of the combo of fruits and nuts.
Fresh Fig and Strawberry Jam
It's all in the ingredients, isn't it? In Middle Tennessee we get small sweet Brown Sugar Strawberries and they work beautifully in jam. Combine them with fresh figs, Harvey's Bristol Cream and orange zest and you have a jam that, well, rocks!
1948 Tomato Preserves
These 1948 tomato preserves are delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. This recipe is divine.
Flirtini
Do we really need to wait until the end of the summer for a good cocktail? I like to think of this as the "just because it's Monday" cocktail. There are several variations of this Flirtini drink, that I think was originally featured on Sex and The City. I always err on the simple side. This is ridiculously easy to make (and drink too much of.) Enjoy!
Raw Tomato Basil Soup
A simple and delicious way to use garden fresh tomatoes and basil. Easier to make than gazpacho because the ingredient list is paired down to the basics...
cold press coffee
some good friends of mine in minneapolis became coffee snobs while in grad school and decided to perfect cold press coffee brewing at home. This recipe is my version of their findings. Cold press brewed coffee is absolutely delicious. It requires almost no effort and provides you with easy access to coffee anytime. Serve over ice for a real treat.
Maple Watermelon Sherbet
This is a refreshing dessert that is richer than a sorbet, but lighter and healthier than an ice cream. Reducing some of the watermelon puree allows you to concentrate the watermelon flavor and means you don't have to use much additional sweetener. Maple syrup as a sweetener imparts a nice depth of flavor, but any sweetener, from sugar to agave, will work. If you are up for experimenting, you can feel free to swap out the half and half and use heavy cream (for a creamier product) or Greek yogurt (for a lower-fat one) instead.
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Foolproof Ice Cream
After making Ice Cream Recipes that didn't turn out well, I dug into the science of making ice cream. This recipe is for vanilla, but you can make any flavor.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!