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My family regularly eats tacos for dinner with pretty standard toppings and sides. As is often the case, I like to mix it up with something new. On a girls' weekend away, someone made a similar salsa and we all raved at its fresh flavor!
Oh spring, we are so excited to welcome it. I know that it hasn't exactly stepped in yet up North, but it's coming!
I've made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size. In a pinch you can wrap crescent rolls around apple and brie slices and pop 'em in the oven.
My sister brought this naturally gluten-free cake (no flour) over yesterday to cheer me up.
I love to have lots of quick and easy weeknight dinner recipes on hand. At least three nights a week, when my husband gets home from work, we quickly go off to the gym. We don’t get back till around 8 o’clock or later.
Tomato Basil Parmesan soup in the slow cooker. This is the stuff that your taste buds dream of! Printable recipes cards and download of this recipe can be found HERE .
Servings: Serves 6–8
Recipe created by Ina Garten
Recipe created by Cristina Ferrare When topping off a holiday meal, Cristina Ferrare suggests making pumpkin chiffon rather than regular pumpkin pie.
Servings: Serves about 12, with leftovers Ingredients 1/2 cup fresh orange or tangerine juice 1/4 cup kosher salt 2 tablespoons packed brown sugar 1 tablespoon dried rosemary 1 1/2 teaspoons smoked or sweet paprika 1 1/2 teaspoons whole black peppercorns 1/2 teaspoon dried oregano 3 cloves garlic , coarsely chopped 3 1/2 cups cold water 1 (5- to 6-pound) boneless pork shoulder roast , tied 1/2 cup lemon or orange or tangerine sorbet 2 tablespoons fresh tangerine or lemon juice 2 tablespoons packed brown sugar 1 tablespoon fresh lime juice Orange slices, for garnish (optional) Chopped cilantro , for garnish (optional) 24 Boston lettuce (about 2 heads), for serving Fresh salsas (recipes below), for serving
Servings: Makes 4 servings Ingredients 4 cups low-sodium chicken or vegetable stock 2 tablespoons extra-virgin olive oil 1/2 small onion , finely chopped 1 cup arborio rice 2 cloves small garlic , finely chopped 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch cubes 8 large sage leaves , chopped 2 tablespoons butter 2 teaspoons salt Freshly ground pepper 1/3 cup crumbled Gorgonzola 1/4 cup chopped toasted pecans
Servings: Serves 6
Servings: Serves 4