Large, plump shrimp are marinated in a savory sauce of lemon juice, garlic, Italian seasoning, olive oil, dried basil, and brown sugar, then grilled to highlight the flavors.
Gourmet meal that's on your table in 30 minutes. The result was this dish and it's superb. If you don't have fresh thyme, I'd suggest using 1/2 tsp dried in it's place. And if you cannot find Asiago cheese, Romano or Parmesan is a decent substitute.
If you love chocolate covered cherries, this fudgy, sweet bar is a must-make. The simple bar format makes it a cinch to prepare, but the deep chocolate and sweet cherry flavors meld together into a very sophisticated, scrumptious treat. The fudgy texture makes it irresistible.
Dried beans are a pantry superhero - inexpensive and easy to prepare. Get a head start by cooking the beans in advance. They can be stored, covered and refrigerated, up to 3 days.
Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness. Here, she tops mini cheescakes with wine gelées—a new kind of wine-and-cheese-pairing.
This Antipasto Loaf recipe contains french bread baguette, philadelphia cream cheese spread, pesto, oil-packed sun-dried tomatoes, kraft grated parmesan cheese and more.
