10 Minute Guacamole

Adapted from Time to Cook Low Cab by Paragon Publishing Fresh guacamole is easy and quick to make, and tastes better than store bought. Try it not only for chips, but for raw vegetables or as a "sauce" for steak..

86-Proof Chocolate Cake

Adapted from Maida Heatter’s Book of Chocolate Desserts This is a moist dark cake with bourbon and coffee. Make it in a Bundt cake pan and sprinkle the finished cake with a little powdered sugar, if desired. You may also...

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.

African Peanut Soup

Adapted from the Vegetarian Times Complete Cookbook This recipe is based on a traditional West African soup made with ground peanuts. For this version, use smooth, all natural peanut butter with no added salt or sugar.

Almond Galette with Red Fruits

Chef: Gerard Vie

Almond Galette with Red Fruits Chef Gerard Vie prepares almond galette with red fruits. Preparation and cooking time is 20 minutes. Galette is, in fact, a French term signifying a flat cake that can be either sweet or savory....

Alsatian Vegetable Soup

Adapted from Country French Cooking by the editors of Sunset magazine From the Alsace region of France, this soup features lemon juice, marjoram, and a little cream.

Alsatian Walnut Bread

Adapted from Country French Cooking by the editors of Sunset magazine This French country bread is a good accompaniment to cold meats.

Amish Apple Pancakes

Adapted from Wonderful Good Cooking from Amish Kitchens by Larry Rogers Add the flavor and nutrition of apples to your next batch of pancakes.

Amish Sour Cream Cornbread

Adapted from Wonderful Good Cooking from Amish Kitchens by Larry Rogers With the added twist of sour cream, this cornbread is an excellent addition to many meals.

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...

Antipasto di mare

Chef: Giusepina Beglia

Antipasto di mare Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! The antipasto with...

Apache Bread Cornmeal Rolls

Adapted from The Prudence Penny Regional Cookbook by Prudence Penny A traditional American bread made from cornmeal.

Apple and Oatmeal Waffles

Adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley Oats, buttermilk, applesauce, and a little brown sugar make these waffles tasty and healthier than the traditional all white flour version.

Apple and Sausage Roast Goose

Adapted from The Farmer Country Kitchen Cook Book by Margaret Landin Traditionally served on Christmas or at New Year’s.

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...