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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Apricot-Cranberry Relish

(Coastal Living, November, 2008)

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Cajun Rice With Sausage

(Food Network Magazine, June, 2011)

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Carrot And Celery Mostarda

(La Cucina Italiana, April, 2009)

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Celery and Carrot Mostarda

(La Cucina Italiana, January, 2011)

“mostarda” di sedano e carote
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Cranberry Sauce With Cassis and Dried Cherries

(Cooking Light, November, 2012)

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Cranberry-Ginger Chutney

(Saveur, November, 2011)

Cranberry-Ginger Chutney
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Cranberry-Pomegranate Gelatin

(Martha Stewart Living, November, 2011)

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Green Pepper-Potato Saute

(Monterey County Herald, June, 2012)

Green Pepper-Potato Saute (Makes 4 servings) 2 T. canola or peanut oil ¼ tsp. cumin seeds ¼ tsp.
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Lemon-Herb Dressing With Chives and Tarragon

(Southern Living, August, 2009)

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Onion-and-Garlic Mixture

(Southern Living, August, 2009)

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Orange-Maple Cranberry Sauce

(Fine Cooking, October/November, 2012)

Pure maple syrup makes all the difference here, so avoid artificially flavored syrup. Cooking the cranberries just until they burst prevents the sauce from becoming too thick.
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*Some Fine Cooking recipes require an on-line subscription to view recipes
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Pico De Gallo

(Food & Wine, January , 2008)

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Soybean Puree

(Washington Post, December, 2009)

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Tomato Hollandaise

(Restaurant: Impossible, Episode: Secret Garden, Season: 1)

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