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  • Home
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  • Dave Lieberman

Dave Lieberman

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Dave Lieberman Recipes

  • Most Recent
  • Ratings
Showing 151 - 165 of 231
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Warm Dijon Potato Salad with Green Beans

Recipe courtesy of Dave Lieberman
32 Reviews
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Grilled Citrus Marinated Chicken Thighs

Recipe courtesy of Dave Lieberman
44 Reviews
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Fruitcake

Recipe courtesy of Dave Lieberman
13 Reviews
As festive a drink as they come. You can use either red or white wine as the base for Sangria but to my taste, white Sangria is the way to go. It's smoother than the red kind and it looks more elegant. It goes easy but packs a real punch (no pun intended). You want your sangria to be well chilled when it's served but instead of diluting all the amazing flavors in the punch bowl with a bunch of melting ice, just put out a bucket of ice so people can fill their glasses with ice before serving themselves. You only need a small bottle of brandy, which should only cost you about seven bucks, but you can make this recipe without it.

White Sangria

Recipe courtesy of Dave Lieberman
21 Reviews
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Noodle Kugel

Recipe courtesy of Dave Lieberman
119 Reviews
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New England Clam Chowder

Recipe courtesy of Dave Lieberman
316 Reviews
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Fried Potatoes with Coriander Cayenne Mayonnaise

Recipe courtesy of Dave Lieberman
3 Reviews
The goat cheese melts into the omelet and makes this a creamy vegetarian delight. Cooking up the spinach is no big deal here because your eggs go right on top in the same pan so there's hardly any extra work.

Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet

Recipe courtesy of Dave Lieberman
17 Reviews

Fresh Apple Crumble with Vanilla Ice Cream

Recipe courtesy of Dave Lieberman
11 Reviews
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"French Toast" Napoleon with Maple Syrup, Pecans and Ice Cream

Recipe courtesy of Dave Lieberman
1 Reviews
unknown

Feta, Black Olive, and Oregano Salad (aka Pizza Parlor Salad)

Recipe courtesy of Dave Lieberman
20 Reviews
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Falafel Sandwiches with Sesame Mint Yogurt Sauce

Recipe courtesy of Dave Lieberman
9 Reviews
The process for making French toast couldn't be simpler — what's going to take yours to the next level is the kind of bread you use. You want to use a bread that's absorbent and airy, but also rich and flavorful at the same time. That's why I like to use fluffy egg breads like challah and brioche, but any fluffy, tasty bread should work well. I like my French toast slices thick, but not too thick or else the middle of the toast won't cook through without the outside getting dry and overdone. You'll run into that same problem if you try to cook your French toast too quickly over high heat. Remember, when your heat's low and you cook slow, you'll get fluffy, moist and perfectly done French toast every time. Spoon on some of the toppings listed below and y'all will be in heaven.

French Toast with Rum Bananas

Recipe courtesy of Dave Lieberman
46 Reviews
Warm cheese is a comfort food if ever there was one. If it hadn't occurred to you, just think of Mac and Cheese and you should be on the same page with me.

Farmer's Cheese with Honey, Raisins, Cinnamon and Toasted Walnuts

Recipe courtesy of Dave Lieberman
11 Reviews

Flourless Hazelnut and Dark Chocolate Torte

Recipe courtesy of Dave Lieberman
5 Reviews
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On TV

Tournament of Champions

6am | 5c

Holiday Baking Championship

8am | 7c

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10am | 9c

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Meet the Teams Competing on Season 19 of 'The Great Food Truck Race'

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