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Aioli makes an excellent dressing for vegetables as well as seafood. Leslie reminds us that most...
A superior and finely textured chocolate frosting. If you’re left with any extra, it makes a good “...
An old-fashioned dessert that hasn’t lost an ounce of appeal over the years, Ambrosia is extremely...
While the young greens of summer need little adornment in the wintertime, the iceberg lettuce which...
Hosts and hostesses are always looking for a distinctive dip to try. This combination of nuts,...
This makes a tasty substitute for plain old salt and pepper.
I use this recipe when I want to make a simple dessert. My family raves about it.
Apples’ crunch and tangy sweetness combined with walnuts and piquant blue cheese make this a ...
From “Recipes from God’s Garden”.
A non-alcoholic drink especially popular with children.
Try this with fish, ham or roast pork.
This Apple Zucchini Slaw was a winning recipe in our Garden Guide Recipe Contest!  Winner: Barbara...
We thought this light, refreshing salad made a terrific accompaniment for pork. Cortland apples...
Another recipe-contest winner for Charlie. For best results, use a spicy and strong-flavored...
Arugula and radishes team up to create a zesty salad. Serve as a separate course to fully...
A rich, creamy punch, popular in Newport, Rhode Island.
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
Use this on a chef’s salad for an elegant taste and color combination.
Serve this lovely pale green dressing over romaine leaves, and spoon a portion of chilled crabmeat...
Tufts of spiky-leaved chicory are a mildly bitter counterpoint to the bland creaminess of sliced ...
Make a meal of this luscious creamy soup, a spinach salad, and French bread.
Easy to prepare and take to gatherings.
Use for dipping French bread or as a marinade with fish, chicken or meats … good with vegetables...
From Jan Duprey, Best Cook in Town, May/June 2008. Jan considers this a staple of her kitchen. She...
Boston chef Andy Husbands (Tremont 647 and Sister Sorel) recommends this for indirect grilling (the...
The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat...
Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This...
Use coarser ingredients to make a rub for pork shoulder or Boston butt.
Very quick and easy, and a great way to add variety to leftovers.
A colorful salad—the perfect dish for a spring luncheon from Cooking Fresh with The Old Farmer’s...
The preparation for these lemon-zingy olives originated in Lebanon, where lemons infuse practically...
Nothing beats this on a hot, humid day in berry season. Works well with any kind of berry.
Your guests will hesitate to break into this elegant-looking creation, but once they start there’ll...
This full-bodied dressing is made quickly in the blender.
A mixture of cooked and fresh berries helped make this pie a family favorite.
Top this with sour cream and a sprinkling of dill.
This masterpiece was created by the Executive Chef of a very famous hotel, who refused to give...
This more unusual recipe is easy to prepare and makes a lovely crust. But allow ample time to chill...
This makes a large salad, important to use 2 bunches of broccoli, not just two heads.
Tired of the same old spinach salad? Here’s a delicious alternative made with good-for-you broccoli...
The secret to this recipe is the sorghum in the dressing. Golden, sweet sorghum tastes best, if...
This is a salad that was passed down from my mother, it originally was a watergate salad in the...
Tiny bits of fresh pineapple add lively contrast to this chilled cabbage salad.
From 1785 Inn & Restaurant, North Conway, NH.
You don’t have to bake these and they look so pretty on a Christmas cookie tray – so good!
Serve with crackers, on sliced cucumbers, or as stuffing for cherry tomatoes. –The Ram in the...
My wife, Carolyn, is half Polish, so she really knows her way around a cabbage. We don’t completely...
For a nonalcoholic version of this drink, omit the liqueur and substitute orange-flavored seltzer...

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