No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it.
Marge Perry & David Bonom
Marge Perry is an author and a teacher. David Bonom is a recipe developer, food writer and restaurant consultant.
Marge Perry writes, teaches, broadcasts and speaks about cooking, food, nutrition and travel. In her capacity as a syndicated food columnist for Newsday, Contributing Editor for Cooking Light and “Ask the Expert” columnist for myrecipes.com; through the articles she writes for The New York Times, Self, Prevention, More, Coastal Living, Relish, and Health; and through her appearances on television and radio, Marge is an accessible and authoritative guide for anyone who cooks, eats and travels. She is also the publisher of her blog, A Sweet and Savory Life.
David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission.
The famous New York delis serve warm pastrami – a combination of lean and fatty – on seeded rye with mustard. In Los Angeles, the most best known classic delis add Cole slaw and Swiss. We’ll happily chow down on either one!
This regional favorite will taste like home to some folks—and like an exotic treat for others.
Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caops the day of your party and fill them in the afternoon.
Cajun spice blend, sold in most grocery stores along side the dried herbs and spices, makes short work of creating this robust dish.
The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable.
Pamper your guests when you serve each their own individual apple tart. Drizzle the sauce over the tarts to serve—and then pass the extra.
Curry and pumpkin belong together – the sweet squash balances the earthy robust curry flavor, resulting in a harmonious dish suited to a range of palates. Make it meatless by amping up the nuts or adding chickpeas in place of the chicken.
All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!
The Waldorf Salad was created in the late 1800s in the newly opened Waldorf Astoria Hotel in New York City, and was an instant hit. The bright, bold flavor epitomizes the New York spirit – so what better way to serve it than on the iconic New York bagel?!
The smart set brunches on Eggs Benedict – and the really smart set serves theirs atop a New York bagel.
Pot de Crème is a silky custard that is a cross between flan and creme brulee. Here, we’ve added the sweet earthy flavor of pumpkin to the classic dish.