The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version...
Author: French Tart
Author: Charmaine Haravey
I know jello isn't for everyone but I love it so we have it often. I have a few recipes for jello molds and this is one of them. Refrigeration time is not included in prep or cook time.
Author: Lvs2Cook
Pickled peaches with an old fashioned flavor are a must for your holiday table, and here's the way to do it quickly and easily.
Author: davinandkennard
Author: Joan Nathan
Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).
Author: Sarah Dickerman
Author: Adeena Sussman
This is a delightful fruit salad that always draws rave reviews anytime I fix it at home or take it to showers or carry-ins. The "secret ingredient" is a box of instant French Vanilla pudding! You really...
Author: SusanRW
Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.
Author: Paul Grimes
I get compliments on this fruit salad wherever I take it. It is super easy to make and a great dish to bring to a potluck or family party. Kids love it too. Everyone asks "what's in the sauce"? The secret...
Author: Laura O.
This delightful salad is another from my younger years. It is slightly different from the others posted. It can be served as a salad or as a light dessert.
Author: Gwanny Hill
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward celebration of fall.
Author: Ian Knauer
This creamy chocolate banana pie is quick and easy to make.
Author: Land O'Lakes
Make and share this Yellow Pear Tomato Preserves recipe from Food.com.
Author: Mysterygirl
Author: Jamie Oliver
Author: Susan Herrmann Loomis
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs,...
Author: Leslie in Texas
Author: Romney Steele
Try this as a raw dip or for lightly steamed veggies, or as a dressing for cold cooked noodles. You may thin this sauce to your liking.
Author: Sharon123
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Author: Patti Grace
These handheld, crescent-shaped, fruit-filled pastries, long popular in the mountain South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite...
Author: Edna Lewis
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
These small trees are members of the Hawthorne family. The fruit is small and apple-like and ripens during the late April and early May in East Texas. They have beautiful white blossoms in the spring and...
Author: Molly53
I got this recipe from one of my close friends. She made this for one of our cookouts at Mineral Lake and everyone just fell in love with it. We all had to have the recipe and so I wanted to share it with...
Author: Marsha D.
Author: Sandy Szwarc
Author: Carla Rollins
This is simple snack that is fun to make with your kids and good for anytime.
Author: eXpErImEnTaLcHeF