Cooking recipes from "Savor the Best" - page 66

Braised Beef Short Ribs

Our Braised Beef Short Ribs are fork-tender after a long slow oven braise, while the wine-herb braising liquid becomes an incredible rich, savory sauce.

Crabmeat Cocktail with Watermelon, Mango and Avocado

Dungeness crabmeat is the star of this Crabmeat Cocktail with Watermelon, Mango and Avocado.

Picnic Potato Salad

A wonderful old-fashioned chunky, herbed potato salad jazzed up with a creamy egg dressing.

Heirloom Tomato Napoleon with Maytag Blue Cheese Crumbles

This Heirloom Tomato Napoleon with Maytag Blue Cheese Crumbles is a simple and impressive salad, it is drizzled with a dressing of olive oil and lemon juice.

Cappuccino Semifreddo

This cappuccino semifreddo is silky smooth, creamy and insanely delicious with a deep coffee flavor that will give your guest their caffeine fix!

Garden Purslane Salad

Our Garden Purslane Salad uses the tender leaves and tips of the herb and includes crunchy cukes, radishes, onion, jicama and a creamy lemon-garlic dressing

Baked Beans

With just a few ingredients the humble bean is transformed into a savory pot of delicious and saucy Baked Beans.

Fondant Potatoes

Braised Fondant Potatoes have a crusty, golden brown on the top and a smooth creamy interior with the rich flavor of butter, garlic, and fresh thyme.

Creamy Roasted Red Kuri Bisque

Creamy Roasted Red Kuri Bisque is thick and savory, with added sweetness from the roasted apples, onions and the unique taste of fresh sage.

Garlic Shrimp and Butternut Party Bites

Garlic Shrimp and Butternut Party bites begin with succulent shrimp sautéed in garlic, and paprika then skewered together with roasted butternut squash.

Sweet Potato Kale Salad with Black Rice

This colorful Sweet Potato Kale Salad with Black Rice is low-fat, high-fiber salad packed with nutrients and tossed with a white balsamic vinaigrette.