For best results, use fresh cranberries — never frozen — and the best oranges you can find. Presented with the individual tastes of guests in mind, cranberry relish served two ways can be a thoughtful addition to this year’s Thanksgiving table.
“Nutty Buddy” Shortbread
January 14, 2010 by Leave a Comment
We dip our shortbread into melted chocolate, then into chopped nuts, so it resembles the old-fashioned ice cream treat Nutty Buddy.
Judy’s Lasagna
December 31, 2009 by 1 Comment
For a quicker preparation of this recipe by contributing editor Sara Foster’s sister, you can use fresh or “no boil” lasagna noodles that don’t need precooking; replace the items added to the meat sauce in step 2 with store-bought marinara; and instead of the mozzarella and Parmesan, buy shredded Italian-blend cheese (mozzarella, Parmesan, provolone, Romano, […]
Sweet and Spicy Vinaigrette
December 30, 2009 by 2 Comments
Sweet and Spicy Vinaigrette Makes about 1 cup 1/3 cup apple cider vinegar 2 tablespoons honey Grated zest and juice of 1 lemon 1 teaspoon crushed red pepper flakes Sea salt and freshly ground black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup canola or safflower oil Stir the vinegar, honey, lemon […]
Black-Eyed Pea Salad with Roasted Butternut Squash and Goat Cheese
December 30, 2009 by 3 Comments
I came up with this salad when I was going through a butternut squash obsession. We wanted a black-eyed pea salad for the Market, and I wanted something with a bit of sweetness, so naturally I thought of butternut squash. We chop the squash into cubes to get crispy, caramelized edges after it’s roasted. I […]
Orzo with Grilled Zucchini and Sun-Dried Tomatoes
December 30, 2009 by Leave a Comment
Try this easy pasta dish alongside gilled lamb or chicken. It’s also great for a quick vegetarian lunch or for picnics.
Asian Cole Slaw with Corn and Frisee
December 30, 2009 by Leave a Comment
At Foster’s, we serve this on our Turkey Barbecue or Sweet Potato Biscuit sandwich, but it also stands alone as an unusual and tasty side to grilled tuna. Crisp and full of flavor, it can be served as a first course when topped with crispy calamari or grilled shrimp.
Cider Vinegar-Honey Dressing
December 30, 2009 by Leave a Comment
This tangy dressing is also delicious on mixed greens or marinated vegetables
Wild Mushroom and Spinach Risotto
December 30, 2009 by Leave a Comment
Like so many hearty, comforting dishes, risotto is a dish that’s traditionally made with what’s on hand, and leftovers. Risotto relies on the flavor of the individual ingredients—so start with the tastiest seasonal vegetables you can find, freshly grated Parmesan and good white wine. (You can serve the rest of the wine with your dinner.) […]
Brown Rice and Wheat Berry Pilaf with Roasted Acorn Squash Spinach and Sauteed Shallots
December 30, 2009 by Leave a Comment
Pilaf is different from other rice dishes in that you cook the rice quickly in the pan with oil or butter before adding liquid, giving the rice a rich, slightly nutty flavor. I like to toss rice with different grains and vegetables. This is my favorite fall combo.