Buttermilk Tartlets with Lemon Curd and Raspberries
Perfect for spring or summer parties, these quick and easy tartlets make a tasty treat for any social occasion. The recipe comes together is a short time and can be refrigerated until ready to serve
Pecan Biscuits with Ham, Pepper Jelly, & Pineapple
Top these soft and crunchy Southern Pecan Biscuits with delicious shredded honey ham, a spicy ginger pepper jelly, and a slice of sweet pineapple. Easy to make, the dough for the biscuits comes together quickly in the work bowl of a food processor; chilled, then roll, cut, and bake. The balance of the appetizer is finished in just minutes, making these treats perfect for any spring party or buffet.
Harissa and Honey Chicken with Smoky Potatoes & Lemon Aioli
Harissa is one of the basic flavorings in Tunisian cuisine – a combination of French, Arabic, Mediterranean and the Middle East. In this recipe, its spicy flavor is offset by the sweet honey. Rubbed on the chicken, then roasted, the pan drippings are used to make a delicious glossy sauce. Add contrasting flavors to the dish with smoky potatoes and lemon aioli.
Butter-Poached Lobster Tails with Tarragon Truffle Pappardelle and Fresh Pea Puree
Date night will never be the same. Impress your special loved one with our delicious poached lobster tail and creamy pasta. The Tarragon Truffle Pappardelle is served with a pea puree on the side to add in the pasta, as little or as much as you desire, for a delicious flavor combination.
Chocolate Pecan Crème Brûlée
Making crème brûlée is very easy. It starts with simple custard-filled ramekins baked in a water bath. You can make it ahead for your next party, then add the sweet crackly vanilla sugar top right before serving.
Lamb Rack With Mint Coulis and Toasted Pistachios
Celebrate St. Patrick’s Day in style with our tasty rack of lamb. In this recipe, you basted the lamb in the sauté pan with rosemary and garlic butter, giving it a delicious seared flavor to contrast with the mint and pistachios. When it’s finished cooking, slice into single chops and serve with a green mint coulis, that’s as pretty as it is delicious, and top with pistachios.
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