Blueberry, Strawberry + Banana French Toast

Blueberry, Strawberry + Banana French Toast

There’s nothing like waking up in the morning to the sound of breakfast sizzling in the pan.  This delicious (and gorgeous!) French toast recipe features a yummy sauce made with fresh, plump blueberries, ripe strawberries and bananas.  It’s practically good for...
Roasted Greek Lamb and Potatoes

Roasted Greek Lamb and Potatoes

Easter is the most important holiday for Christians around the world. Growing up in a Greek Orthodox household, we spare nothing for the celebration. At the center of every Greek Easter table is lamb. Lamb is an important part of any Greek celebration and it is one of...
Juniper Restaurant’s Crazy Easy Chocolate Fondue

Juniper Restaurant’s Crazy Easy Chocolate Fondue

Is chocolate ever not a good idea? Today’s “Chocolate Tub” fondue recipe comes from Pastry Chef Rebecca Clerget at Fairmont, Washington, DC, and we can’t wait to try it. Impress your significant other, win someone’s heart, or make it for yourself and...
Edamame Hummus

Edamame Hummus

Instead of fighting the crowds this Labor Day, do something different: kick it at home.  Invite over a few of the crew, pull out the Carcassonne and cook up this delicious version of hummus to nosh on as you enjoy your evening in. Or enjoy it as a pre-game for the...
Red Wine Risotto

Red Wine Risotto

by Kristina VanniBuongiorno, Dine’d Up readers!  I am so excited to contribute to the edible portion of this fantastic site.  Since I am sure many of you are wine connoisseurs, I thought I would start with a recipe that not only pairs well with wine, it is made with...
Sonoma’s Goat Cheese Cheesecake

Sonoma’s Goat Cheese Cheesecake

I for one can never turn down cheesecake, so today we’re sharing Sonoma Restaurant and Wine Bar’s Sonoma’s Goat Cheese Cheesecake recipe with you. Make it on Valentine’s Day or really any day you wish to enjoy the dessert.Sonoma Restaurant and Wine Bar223 Pennsylvania...
Morrocan-Style Stuffed Leg of Lamb with Apricot Sauce

Morrocan-Style Stuffed Leg of Lamb with Apricot Sauce

by Jaclyn JechaCooking a whole leg of lamb isn’t something I get to do often…err, ever. I’m much more likely to go for smaller cuts, since I rarely have 8+ mouths to feed. But when the American Lamb Board decided to presented me with this embarrassment of riches, I...
Osteria Morini’s Chocolate + Lemon Tarts for Two

Osteria Morini’s Chocolate + Lemon Tarts for Two

We love this double tart recipe from Osteria Morini’s Pastry Chef Alex Levin. We admit that it looks a bit daunting, but it’s actually pretty straightforward (and delicious), plus it will give you and your significant other some quality time in the kitchen. Enjoy...
How to Sear Steak Like a Boss

How to Sear Steak Like a Boss

by Jaclyn Jecha Cooking at home, especially an expensive cut of meat, can be intimidating. However, with the right planning and technique, it can be a piece of cake. On the menu is filet mignon with a red wine pan sauce, mashed potatoes and sautéed spinach. All three...
Chocolate Marshmallow Pecan Cookies

Chocolate Marshmallow Pecan Cookies

I firmly believe that looking the part contributes to being the part. When I wear an old t-shirt, Nike shorts and running shoes, you best believe I tell people I’m Michael Jordan. It’s like playing dress-up with a little more insanity—the best kind of game. With a...
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