Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
Potatoes are baked and then hollowed out. The flesh is combined with sour cream, milk, butter, green onions and Cheddar cheese, then topped with more cheese, green onions and bacon.
Here's an appealing new take on a summertime classic. Our kids like the crunchy texture of Granny Smith apples and toasted pecans, while we like the ease of using a packaged coleslaw mix.
Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
A blanc de noirs, with its fruity, hint of vanilla flavor, is a great sparkling wine choice for this recipe. We also suggest using Lady or Gala apples.
A great, light, after-school snack for kids that is easy to make. Sliced apples are placed on buttered bread, then sprinkled with cinnamon and quickly broiled.
This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.
A refreshing citrus dressing accents the salad for my popular menu. I often toss in some meslun lettuce with the spinach and add apples for variety. --Arlene Butler, Ogden, Utah
Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.
Almonds take the place of raisins in this one, and apples are also featured. Lemon juice and a big dollop of honey make this a sweet, sweet salad. Serve chilled.
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
