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Baked brie is a classic appetizer, and for good reason: it's really yummy! This recipe pairs it with cranberry sauc...

  • 3/4 cup cranberry sauce
  • 1 (16-ounce) brie round
  • Zest of 1 orange
  • 2/3 cup walnut pieces
  • Crackers for serving
4.5/5 (8 Votes)

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Roast butternut squash until very tender

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 4 cups veggie broth
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3-4 carrots chopped
  • 2-3 celery stalks, chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Vegan parm
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
4.6/5 (7 Votes)

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What is a Walnut Aillaide Sauce? It's a garlic sauce

  • 2 1/2 ounces shelled walnuts
  • 2 ounces garlic, peeled
  • Salt
  • Freshly ground black pepper
  • 1/4 pint (1/2 cup) walnut oil (or olive oil)
  • Handful chopped parsley
  • 1 chicken breast per person (up to 4)
  • 1/2 pint (1 cup) plain yoghurt
  • 1-2 Tbsp. Lemon juice
  • Groundnut (peanut) or other cooking oil
4.5/5 (8 Votes)

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"Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief cla...

  • 1 pound linguine pasta
  • 1/2 cup olive oil
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1 pound bay scallops
  • 1 pound medium shrimp - peeled and deveined
  • 1 (8 ounce) jar clam juice
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 1/2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
4.6/5 (7 Votes)

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Preheat oven to 350 degrees

  • 3 cups uncooked egg noodle
  • 2 cans tuna, drained
  • 1/2 cup chopped celery
  • 1/3 cup chopped green onions
  • 1/3 cup sour cream
  • 2 tsp. prepared mustard
  • 1/2 cup mayonnaise
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1 small zucchini, sliced
  • 1 cup shredded Monterrey Jack cheese
  • 1 tomato, chopped
4.6/5 (7 Votes)

By

For pork, using paring knife, make small slits all over pork

  • Sour Orange Sauce (Optional):
  • 1 bone-in pork shoulder (about 4 lb), trimmed of skin and excess fat
  • 12 garlic cloves, coarsely chopped
  • 1/2 cup olive oil
  • 1/4 cup finely chopped oregano leaves (+2tbsp)
  • Kosher salt + freshly ground pepper
  • 3 1/2 cups fresh orange juice
  • 1 1/4 cups fresh lime juice
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lime
  • Mojo Dipping Sauce (Optional):
  • 4 large cloves garlic, peeled
  • 1 serrano or jalepeño chili, stemmed, chopped with seeds
  • 3 tbsp cilantro leaves
  • kosher salt
  • 3/4 cup fresh orange juice
  • 1/4 cup each: fresh lime juice, extra-virgin olive oil
  • 1 tbsp honey
4/5 (13 Votes)

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I originally saw this Pulled Pork recipe on Food Network, Emeril Lagasse in 2004

  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
  • 4 teaspoons Essence, recipe follows
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Homemade Barbecue Sauce, recipe follows
  • 10 to 12 sandwich buns
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • Homemade Barbecue Sauce*:
  • 4 tablespoons unsalted butter
  • 1 1/2 cups finely chopped onions
  • 6 cloves garlic, finely chopped
  • 2 1/4 teaspoons sweet paprika
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons dry mustard
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups water
  • 3/4 cup cider vinegar
  • 6 tablespoons dark brown sugar
  • NOTE: cut back on the vinegar, if you prefer less of an acidic sauce. Add less cayenne and red pepper flakes, if you prefer less "heat".
  • This sauce stores well in the refrigerator and is very versatile, depending on how you adjust the sugar to acid ratio.
4.4/5 (8 Votes)

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Who knew that Zucchini and dessert even went together? This Pineapple Zucchini Cake is so easy to make, that you d...

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
  • 1-1/4 cup granulated sugar
  • 1/2 cup sweetened flaked coconut (optional, I didn't use)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
  • 1 pinch ground dried ginger (about 1/16 teaspoon)
  • 3 tablespoons canola oil
  • 2 whole large eggs
  • 1 teaspoon vanilla
  • 2 cups grated (unpeeled) zucchini (*see Note)
  • 1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
  • NOTE: I think that half the pineapple would have been better, and I will do that next time.
  • NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
  • FROSTING
  • 2 tablespoons butter, softened
  • 8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Splash of milk or pineapple juice, if necessary
  • Chopped walnuts or pecans (optional)
4.4/5 (10 Votes)

By

Food Network's Anne Burrell had a show on how to make fish & chips

  • 3 quarts peanut or vegetable oil, for frying
  • 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
  • 2 cups all-purpose flour
  • 2 teaspoons seafood seasoning (recommended: Old Bay)
  • 1 teaspoon baking soda
  • Kosher salt
  • 1 bottle cold beer
  • 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
4.6/5 (7 Votes)

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The sweetness of the fresh figs, with cream brie and the saltiness of the prosciutto works in harmony that deliver...

  • Fresh figs, cut in half
  • Brie, cut into small squares
  • Prosciutto
  • Skewers
4.3/5 (12 Votes)

By

This recipe is easy enough to make on a work night

  • MARINADE:
  • 1 pork tenderloin, cut into cubes
  • Olive oil (enough to coat the bottom of a dish)
  • 1 to 2 cloves garlic (puree the garlic on a microplane)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • Zest and juice of 1 lemon
  • Sea salt & fresh ground pepper
  • For the veggies:
  • 1 to 2 bell peppers, chunky cuts
  • 1 large onion, chunky cuts
  • 6 to 8 large cremini or button mushrooms
4.6/5 (7 Votes)

By

Easy to make pineapple poke cake

  • CAKE:
  • 1 (20-ounce) can Dole crushed pineapple
  • 1 box 2-layer yellow cake mix
  • 1 (4-serving) package Jell-o instant vanilla pudding mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 vanilla bean pod, split in half or 2 tablespoons vanilla extract, divided
  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • CONFECTIONER'S GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon cold milk
4/5 (66 Votes)

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Pineapple Poke Bundt Cake Baked Brie with Cranberry Sauce and Walnuts