This cocktail is a variation on the classic Paloma. Fresh grapefruit juice and grapefruit-infused tequila add something special, while the elderflower adds sweetness.
Crème fraîche
Crème fraîche is a soured cream. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
Mv’s Famous White Peach Sangria
A refreshing white wine sangria that is always a hit at parties…ask anyone we know 😉
Mile High Chocolate Pie
Yummy yummy yummy! – To get a super-light mousse, you’ll need to properly fold together the whipped cream, egg whites, and melted chocolate.
Whipped Potatoes with Horseradish
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Steak Diane
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.
Grilled Goat Cheese Crostini with a Tangle of Marinated Roasted Peppers
Goat cheese speckled with fresh thyme is the perfect creamy counterpoint to the sweet, tangy roasted peppers in this recipe. Serve these crostini as an appetizer or paired with a simple green salad for a light lunch.
Coq au Vin – Chicken with red wine
I’ve always loved Coq au Vin, aka Chicken with red wine. This delicious French dish is tasty and tender and wonderful on a cold winter day.
Red Velvet Cupcakes
Tamer put in his vote Friday at lunch… he wanted red velvet cupcakes. So here we go, red velvet here we come!
Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting
I love peanut butter and chocolate… who doesn’t? This peanut butter cupcake with chocolate peanut butter frosting is just yummy.
Vegetable Lasagna
Nothing says cold winter day like Lasagna. I love vegetables and this red vegetable lasagna is always a crowd pleaser. Plus it’s even better the next day as leftovers.
Salted Caramel Toffee Chocolate Cupcakes
Salt caramel chocolate and toffee what more could you ask for?
Maple French Toast and Bacon Cupcakes
You’ve heard the expression, “everything is better with bacon” – well, who knew that this included cupcakes.
Pesto Ravioli with Chicken
I still think this is Melissa’s favorite meal I make. It’s really quick and easy and taste’s great with or without the chicken.
Grandma’s Roast Beef
Salting the meat for this recipe and letting it sit overnight helps season the meat and developed more flavor. To get a good crust and tender meat without overcooking, sear the roast on the stovetop and then finished it in a low oven.
Heirloom Tomato Bruschetta
The dash of sugar and balsamic vinegar make this bruschetta something really special and removing the seeds prevent the bread from getting mushy.
Coconut-Cashew Basmati Rice
A nice “dress” up for regular Basmati Rice and is delicious with seafood (especially seared scallops)
Arugula & Fennel Salad with Orange Fennel Dressing & Hazelnuts
Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.
Coconut Shrimp
Let’s face it who doesn’t like coconut shrimp. This recipe is easy and tasty!
Parmesan Garlic & Chive Mashed Potatoes
This recipe is often requested during Thanksgiving. It’s totally tasty and everyone will rave!
Scott Gray’s Fabulous Oyster Stuffing
This stuffing is over the top delicious. It’s also a great make in the morning dish and then just cook a little longer uncovered to make it crispy.
Coconut Rice Pudding
This recipe is a perfect implementation of this classic Caribbean dessert.
Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
How Italian can I get, making pumpkin ravioli for our Thanksgiving starter? Warm with the scent of toasted hazelnuts and the perfect combination of pumpkin, rosemary, and sage. Sweet and savory hand-in-hand.
Best-Ever Barbecued Ribs
There are ribs, and then there are ribs: succulent, tender beauties that’ll make you look like the neighborhood pitmaster. These are those ribs, courtesy of the best and only recipe you’ll ever need.