Tips and advice on how to put together a cheese plate, either as an appetizer, or an end of dinner course. How to select, store, and serve cheese. How to make a cheese board.
Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.
Chicken thighs, pounded thin, marinated in mixture of chopped oranges, onion, garlic, herbs, and chipotle, then quickly pan fried.
Delicious chocolate bundt cake infused with bourbon whiskey.
Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
Classic chicken and dumplings recipe, a hearty chicken and vegetable stew with homemade dumplings.
Holiday spiced molasses gingerbread cupcakes with tangy lemon icing.
Give your turkey leftovers a gentle smokey kick with a turkey salad seasoned with chipotle powder and jalapeños.
Garnet yam sweet potato recipe, pureed garnet yams with butter, brown sugar, and holiday spices. Perfect for Thanksgiving.
I've never tasted any turkey stuffing that has come close to as good as mom's. Classic Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter, walnuts, onion, celery, apple, green olives, and stock made from turkey giblets.
Fresh cranberries baked with sugar, brandy, and orange zest.
Baked polenta with fontina cheese, basil and tomato sauce.
Cubed butternut squash, cooked on the stovetop with browned butter and thyme.
Butternut squashes can be intimidating to cut, can't they? Here's a safe and sure method.
Mexican chilaquiles, strips of fried corn tortillas simmered in salsa, and served with cheese, eggs, or beans.
Nopalitos, chopped prickly pear cactus paddles sautéed with onions, garlic, jalapeno, and tomatoes.
Recipe for a simple quince jam made with grated fresh quince, sugar, and lemon juice.
Traditional Southern hot boiled peanuts. Raw peanuts boiled in salt water for a salty, shell-shucking-worthy snack.
The best sautéed kale you will ever taste. Seasoned with smoked paprika and crushed chile pepper flakes.
Appetizer-sized empanadas, or turnovers, stuffed with a curried ground pork picadillo, and baked until golden brown.
Chinese broccoli beef, thinly sliced beef slices, marinated then stir-fried with garlic and blanched broccoli.
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Spicy bundt cake made with chopped fresh apples, grated coconut, and walnuts or pecans, topped with a sugar glaze.
Pear pie with streusel topping, filled with chopped pears and accented with candied ginger and maple syrup. A perfectly delicious autumn pie.
Cubed chicken sautéed in olive oil, served with pasta in a creamy sauce infused with thyme, mint, and honey.
Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.