Apricot Tart

Adapted from The Encyclopedia of World Cookery by Elizabeth Campbell This simple summer dessert has it’s origins in Italy. Serve it warm or cold, with a little cream or whipped cream on the side, if desired.

Apricot Wine

  Description   We think of wine on any special occasion such as wedding, anniversary romantic dates and so on. Before picking one from the wine shop try and make some right at home for that special day!! And here we go.  

Ariselu

Ariselu is very common sweet during the Indian festival of Sankranti and is made mainly from rice, jaggery (sugar) and sesame seeds.

Art Smiths Pesto Sauce

Adapted from Kitchen Life by Art Smith Use this classic to punch up pasta, add to salad dressings, pour on top of potatoes, or add a dash of something special to lasagna.

Artichoke and Beef Fettuccine

Adapted from Betty Crocker’s Fix-It-Fast Family This simple, hearty dish is excellent no matter what type of pasta you choose. Try it with a mixture of whole wheat and white fettuccine, or corn fettuccine. You’ll find the...

Artichoke dip

An artichoke is widely known as good for the health but can be intimidating to one who has not come across it before. In artichoke heart may look odd and one may not know how to eat or prepare it into a delightful dish. In this...

Artichoke hearts with crabs, horseradish...

Chef: Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter and chive In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for...

Artichoke Spinach and Lemon Pizza

  Description   Artichoke is very divine in looks and, is very tempting at the same time. These days Seafood is extensively being used as pizza toppings and this one here is a treat for sure.  

Artichokes in barigoule of lapereau with...

Chef: Mario d'Orio

Artichokes in barigoule of lapereau with garlic Remove the leaves from the artichokes and turn the bottom while keeping the tail. Chop the liver of the rabbit with a shallot, season salt and pepper. Add a beaten egg and a spoon...

Asian Cole Slaw with Radishes and Miso...

A colorful, inventive Asian Cole Slaw sports crunchy radishes and Miso Dressing. It would make a nice offering for Mother's Day.

Asian pork tenderloin

Asian vegetable salad

Asparagous rissolee with truffle puree

Chef: Luc Huysentruyt

Asparagous rissolee with truffle puree A rissole is usually a large meatball often served with rich gravy and steamed veggies. Rissoles can also be made from Asparagus. In order to prepare Asparagus Rissolee with Truffle Puree,...

Asparagus and Pine Nuts

Asparagus and Pine Nuts Adapted from World Vegetarian by Madhur Jaffrey This Asian-inspired dish combines asparagus with pine nuts, chile, soy sauce, and sesame oil. Serve it as a side dish alongside fish or meat.

Asparagus with Almonds

Adapted from Columbus Dispatch recipe. Asparagus with an almond crunch; what could be better than that?