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magazine dried cranberry apricot and fig stuffing
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Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
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If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
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Here’s your opportunity to use up berries that are slightly past their prime.
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Spread on toast and call it breakfast (or lunch or dinner).
Christian Reynoso
Nancy Oakes
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And that fig just so happens to be pickled
Danielle Walsh
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Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.
Rochelle Bilow
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Think of these scones like freeform blueberry muffins. You'll be surprised how easy it is to make them!
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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Return to your childhood with class and try our Croque Monsieur recipe!
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Everyone tends to have a can of chickpeas in the pantry. Check out how Molly makes this recipe with canned chickpeas from Bush's Beans two different ways: in a salad and then on toast. Then, watch her virtually share a meal with her brother and his girlfriend in a long overdue lunch date.
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Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. The world-famous Brad Leone makes BA's best piña coladas - just be careful, they may be sweet and delicious but they pack a punch.
Get the recipe: BA's Best Piña Colada
Get the recipe: BA's Best Piña Colada