This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.
This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
Cranberry sauce, the base for the vinaigrette, lends a holiday flavor to this super tasty salad. You can make and refrigerate the dressing up to a week ahead.
These mouth-watering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight. --Noelle Miles Griggs, Columbia, Illinois
This tart has all the goodness of pecan pie with a sweet-tart hit from the cranberries. It's served with Sweet Buttermilk Ice Cream; buttermilk adds tang to ice cream giving it a frozen yogurt-like taste.
A chunky chutney like this one makes a great gift for friends and neighbors. I give them the chutney in a decorated jar with a package of cream cheese and a box of crackers. It makes a lovely snack and is just as good alongside a main dish. --Cheryl Lottman Stillwater, Minnesota
I created these chewy granola bars while searching for a healthy snack for my family. Now, wherever we go, folks request these bars--and the recipe. -Janis Loomis of Madison, Virginia
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
This recipe is one of my favorites because I can make it in advance, store it in the fridge and just reheat it before my guests arrive. The best part is it tastes even better the next day anyway.
We eat our fare share of Indian-inspired cuisine around here. Not only are the recipes usually fairly quick, but saucy chicken and rice is right up my family's eating alley.
