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Blue Plum Conserve

Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.

Butterscotch Blondie Bars With Peanut Pretzel Caramel

Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.

Author: Gina Marie Miraglia Eriquez

Peach and Apple Salsa

Author: Shelley S. Stewart

Sesame Carrots

Author: Kay Chun

Chicken Normandy Withrow

Author: Danny C. Withrow

Garlic, Oregano, and Lemon Vinaigrette

Author: Bon Appétit Test Kitchen

Spicy Oven Roasted Potatoes

Author: Bon Appétit Test Kitchen

Haroset

Author: Joan Nathan

Almond Macaroons

Author: Zell Schulman

Brussels Sprouts with Bacon and Raisins

Author: Jenny Rosenstrach

Poor Man's "Shrimp" Cocktail

Author: Kevin Roberts

Parsley Vinaigrette

Author: Seamus Mullen

Chicken Skewers with Meyer Lemon Salsa

This versatile salsa also pairs well with scallops or roast fish.

Author: Bon Appétit Test Kitchen