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    71 Recipes

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    From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do!

    Recipe #407707

    A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks".

    Recipe #407607

    From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy!

    Recipe #406675

    1 Reviews |  By ninja

    This hearty soup is adapted from a recipe by Jenny Levison, owner of Souper Jenny, a Buckhead GA cafe that serves hundreds of bowls of soup a day from a menu that changes daily. Jenny's soup-making tips include "tasting everything as you go, using recipes as a guide. Read through them and substitute if you need to adapt to what you have on hand or your taste, and then try it!" She suggests using a dark beer like Guinness; others prefer pale ale ... but use a lighter beer if you'd like. I especially like the combination of horseradish, cheese and beer in the basic recipe and suggest adding spices, etc., to heighten flavors as desired. I've included Optional Additions that might give you some ideas but are not part of the original recipe. Another Golden Whisk winner as one of "The Best Recipes of 2009" awarded by the Atlanta Journal Constitution.

    Recipe #406579

    1 Reviews |  By ninja

    This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution.

    Recipe #406319

    1 Reviews |  By ninja

    This recipe won Jeffrey Saad the mini challenge in the 6th episode of NFNS 2009 and has been added to the menu of the high-end restaurant where he prepared it. I haven't tried it yet because I didn't have all the ingredients, but wanted to post it here until I can. It looks absolutely mouth watering and, according to all the tasters and judges, tasted even better!

    Recipe #381860

    Here's a delicious dry-rubbed rib eye served with an outstanding glaze, smoky from pureed chipotles in adobo, sweetened with orange and pineapple juice, then tempered by vinegar, lime and savory spices. It's versatile, too: you can make the glaze ahead of time and refrigerate it until ready to use, or don't reduce it to a glaze and use as a basting sauce in other recipes. The glaze/sauce is great on chicken and ribs as well. Adapted from Melinda Lee. Prep time includes making the the glaze; if it's made ahead, steaks will be ready in about 40 minutes.

    Recipe #378530

    1 Reviews |  By ninja

    These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats or the size of the meatballs to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it.

    Recipe #376559

    I almost overlooked this recipe, but I'm glad I didn't because it's really, really good! Smoky pork burgers are topped with melted cheese, tomatillo, avocado and cilantro, all very complimentary flavors. I added a little olive oil for lean pork and included my notes in the listing below, but the original recipe comes from Andrea Albin for Gourmet magazine. Prep time does not include time to heat the grill.

    Recipe #376081

    1 Reviews |  By ninja

    I love the simplicity of this dish and the wonderful combo of flavors: tasty burgers, melting Queso Blanco cheese, avocado, tomato, wilted slaw and flavored mayo! It's a Dominican twist on chimichurri mixed into mini burgers as shared by Deidre Pujols, wife of St. Louis Cardinal slugger Albert Pujols, with our local Dierbergs supermarket. This recipe is packed with lively, not too spicy flavors typical of Dominican food. I've posted it exactly as it was published, but you could add a finely shredded carrot to the slaw, minced garlic to the burger mix and mustard to the mayo. I think these would be great with fresh slaw, too.

    Recipe #373635

    Delicious crispy fried shrimp from South Carolina's lowcountry courtesy of John Martin Taylor, noted authority on lowcountry cooking. His favorite shrimp came from the Edisto Motel and he included their recipe along with a colorful description in his book, "The Fearless Frying Cookbook". If you can't find cracker meal, you can pulverize saltine crackers in a food processor (or simply crush them in a bowl with your fingers) and reduce the salt in the recipe, which I much prefer to the corn flour. You can also substitute 2 lbs. of larger shrimp and just increase cooking time accordingly. If using the small shrimp most folks can eat about a pound each, but you can allocate smaller portions or even serve them as appetizers; thus, the range in the number of servings. Great served with cocktail sauce, cole slaw and hushpuppies.

    Recipe #372064

    2 Reviews |  By ninja

    As part of GMA's $15 Dinner Dare series, each day an anchor unveiled a list of secret ingredients, then a chef had to prepare a tempting family meal live on the air with the newly unveiled ingredients. Emeril Lagasse was the second chef to take on the challenge. His list of surprise ingredients included only vegetables: black beans, pinto beans and spinach, so he contrived this side dish from the GMA pantry. I've never known anyone who could instantly caramelize onions, so this method was a huge surprise. Now, if you'd rather be more traditional, you can always caramelize onions (cut in 1/2 inch pieces) in the skillet over medium heat using a couple of tablespoons of butter and a little oil, sauteing until they turn brown and caramelize, then melt the remaining butter in the skillet (add sugar here if you like sweet cornbread) and continue with the recipe as written. Prep time includes time to heat the skillet.

    Recipe #367631

    1 Reviews |  By ninja

    This is my favorite non-German bacon potato salad. What makes it special is that the potatoes are seasoned while they're warm so they soak up all the great flavors before you finish the salad. The use of lemon juice really brightens the dish, but you could always use vinegar if you prefer. This is an older recipe from Emeril Lagasse which, surprisingly, contains no extra bacon grease!

    Recipe #367471

    1 Reviews |  By ninja

    This succulent bone-in pork loin uses a high heat method over liquid to seal in the juices, then cooks at lower heat to tender perfection before being cut off the bone for serving. The aromas of savory spices and onions mingle with apple cider to permeate the roast with amazing flavor, and it's finished with a side of chunky, sweet/savory apple sauce. A delicious recipe from Chef Anne Burrell.

    Recipe #363199

    Delicious bites of southern comfort sure to please the pickiest sweet tooth! And, a splash of Southern Comfort is the finishing touch for the pecan/brown sugar filling in this tart. If desired, top with a dollop of whipped cream, or make a special topping by stirring 2 tablespoons powdered sugar and a little Southern Comfort with a cup of heavy whipping cream in a chilled bowl. Beat with chilled beaters until soft peaks form.

    Recipe #363193

    I was just served this at a cooking demonstration and had to share right away because it's SO GOOD! If you have leftover cooked chicken, there's no need for an extra expenditure, and most of the remainder are standard pantry items. Lots of ingredients, but very easy to put together. It's spicy, but can easily be adjusted to milder tastes. A really delicious one dish family meal!

    Recipe #362731

    A hearty, mouth-watering entree perfect for entertaining. The versatile vinaigrette is used here as the marinade for the chops, but also is a lovely salad dressing especially good on spinach. Summary does not reflect marinating time. From Everyday Food.

    Recipe #362730

    Fast and delicious dip "whips up" in no time in the microwave. Even friends who don't like reubens will like this! Couldn't be easier and you probably have most of the ingredients on hand, so it's perfect for unexpected guests. The recipe calls for corned beef, but substitute pastrami if you prefer.

    Recipe #362690

    5 Reviews |  By ninja

    Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.

    Recipe #362648

    1 Reviews |  By ninja

    This is so easy, tastes so good, and is a bit different from everything I've seen here! The best thing about vegetable paninis is that you can change the vegetables, cheese and bread to things that please your palate or whatever you have on hand. I sometimes change the bread and I often mix up the veggies with tomatoes, summer squash and avocadoes when I have them. If you have a panini press or the like by all means use it; the recipe is written for those who don't.

    Recipe #362646

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