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Content tagged with “New Year's Eve” (Page 12)

Rosemary Flatbread with Yellow Split Pea Spread
This flatbread and yellow split pea spread are full of big, bold rosemary and black pepper flavor.
Blood Orange-Pomegranate Mimosas
This twist on the mimosa is made with blood orange juice and pomegranate juice. It’s a special way to start any weekend...
Mini Brie & Apple Quiches
We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to...
Upside-Down Cake with Poached Dried Fruits
Poached dried fruits make a stunning upside-down cake. Use a variety of fruits for a colorful and rich-tasting cake.
Walnut Vinaigrette
Walnut oil adds a distinctive flavor to this simple vinaigrette, but you can substitute your favorite olive oil, if...
Winter Salad with Toasted Walnuts
This simple first-course salad works best with a balanced mix of lettuces that includes a mild variety, such as Boston...
Red Chile-Spiked Chocolate Mousse
The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts...
Cranberry-Orange Fruit Bars
These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.
Apple-Cinnamon Fruit Bars
These easy apple-cinnamon fruit bars make a big batch—perfect for fall potlucks and parties.
Rosemary-Pine Nut Biscotti
These amazing olive oil biscotti are studded with rich, buttery-tasting pine nuts. Try them alongside fruit sorbet,...
Pork Chops with Creamy Marsala Sauce
A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a...
Crab Bisque with Avocado, Tomato & Corn Relish
Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables...
Brown Sugar & Toasted Almond Ice Cream
In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar...
Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Banana-Blueberry Buttermilk Bread
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...
Fire-Roasted Salsa
Charring fresh tomatoes and jalapeños on the grill gives this chunky pureed salsa great fire-roasted flavor. It works...
Grilled Chicken Tostadas with Sweet-&-Sour Vegetables
These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-...
Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of...
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree...
Chocolate-Cherry Cupcakes
The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while...
Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...
Roasted Garlic Guacamole with Help-Yourself Garnishes
Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the...
Stuffed Chicken Thighs Braised in Tomato Sauce
Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken...
Country-Style Chicken Liver Mousse
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for...
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