Acorn Squash Soup

Adapted from A Simple Celebration by Ginna Bell Bragg and David Simon This soup is creamy and full of rich fall flavors.

Ada food

Ada is a specialty of the Indian state of Kerela and is usually eaten for breakfast prepared with rice flour and grated coconut. It is served wrapped in fresh banana leaves and makes a very appealing presentation.

Aloo Matar

  Aloo matar is an evergreen vegetable recipe made is many Indian homes. You can also add cottage cheese or paneer to it to enhance the taste.  

Aloo Methi Saag

  Aloo methi saag is winters specialty and is loved by many people because of methis typical taste. Methi is also considered warm during winters and has many health benefits as well.  

Anchovis with Herbs and Salads

Chef: Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...

Apple beignets with bitter orange sauce and...

Chef: Hotels Lucien Barriere Deauville

Apple beignets with bitter orange sauce and vanilla ice-cream Here's a delicious fruit dessert recipe for Apple Beignets. Apple Beignet with bitter orange sauce and vanilla ice-cream is made of apples and coated in bitter...

Ariselu

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

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 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...

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 with Almonds

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

Asparagus with French Orange Sauce

Adapted from Around the World in 450 Recipes by Sarah Ainley The French are known for their amazing vegetables, sometimes served with delicate sauces. This recipe makes a kind of hollandaise, which should be cooked...

Autumn Beet Salad

Baati

  Baati is a very famous recipe of Rajasthan and is very popular in the northern states on India. This is mouth-watering side dish that leaves you asking for more and more.  

Bal Mithai

Bal Mithai is cooked khoya and sugar. The mixture turns brown and is laced with small white sugar balls.