Smoked Salmon Crêpes with Creamed Peas

Recipes

Shepherd’s pie was originally created as a means of using up leftover Sunday roast, so it’s traditionally made with ground beef or lamb. We created this recipe as a hearty vegetable dish suited for holiday gatherings, although as it turns out, this dish is popular...

This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.

Serve these savory small bites with roasted turkey or spiral sliced ham instead of Brie, if you like. If Clementines are unavailable, substitute with sweet tangerines or canned mandarin oranges, drained thoroughly.

These burgers are packed with the great flavors of roasted bell pepper, olives and parsley. Serve them with classic garnishes like sliced tomato, grilled red onion and lettuce leaves.

These baked custards are perfect for entertaining, as they can be made ahead of time and chilled until ready to serve.

This vegan, gluten-free cake is packed with flavor from a combination of baking chocolate and cocoa powder, and gets its sweetness from dates and applesauce instead of refined sugar.

This coffee- and chocolate-laced favorite is reimagined for a quick and delightful version with vanilla bean ice cream, angel food cake and freshly brewed coffee.

A fabulous offering for a crowd. You can make both the salad and dressing up to 8 hours ahead but wait until just before serving to toss the two together.

Thinly sliced celery root and Yukon Gold potatoes, baked with milk and nutty Emmentaler cheese and topped with breadcrumbs, make a decadent side dish. Celery root adds savory complexity to this otherwise classic potato gratin.

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Karen from Dallas made this dish for one of her favorite cooking teachers. "She paid me the compliment a student would hope to receive from their teacher by asking for the recipe." This healthy stir-fry combines tempeh, burdock root and whole grain pasta with...

This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year's dish, but it's suited to other meals as well. Spicy, zesty and colorful, the black-eyed peas in the salad may resemble caviar to some wishful eaters.

Make sure the prosciutto you use isn't too thinly sliced or it may fall apart when you assemble these tasty hors d'oeuvres. Substitute fig preserves, if you like.

The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu.

Traditionally, smoked or fresh southern pork sausage, known as Andouille, is the centerpiece of this Cajun-inspired dish. Pinto beans, onions and green peppers get a kick from fire roasted tomatoes and green chiles in this deceptively simple yet filling meal.

Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous. 

Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onions, wine, cashews and sundried tomatoes, you'll enjoy a carnival of flavors and textures.

Top squares of this spiced cake, a perfect dessert for holiday meals and parties, with spoonfuls of whipped cream, if you like. The crystallized ginger gives them an extra punch.

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