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  • Dave Lieberman

Dave Lieberman

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Dave Lieberman Recipes

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Showing 211 - 225 of 231
Arborio is the stuff that risotto is made of. Its fat, starchy grain makes for silky, rich delicious rice dishes, even for dessert. One of my favorite desserts of all time is rice pudding. The silky richness from the arborio sends it over the top.

Arborio Rice Pudding

Recipe courtesy of Dave Lieberman
114 Reviews
unknown

Chocolate Dipped Hazelnut Shortbread

Recipe courtesy of Dave Lieberman
31 Reviews
unknown

Raspberry Bellinis

Recipe courtesy of Dave Lieberman
4 Reviews
Roasting the beets brings out all of their sweetness and earthy flavor.

Roasted Beet and Goat Cheese Dip with Chives and Thyme

Recipe courtesy of Dave Lieberman
4 Reviews
It's not all that often that I break out the heads of cauliflower, but for some reason, it just feels right for a buffet. It's perfect if you're worried about stress because there's so little involved in putting this side dish together. Just get two heads of cauliflower, cut off their florets and throw them into a baking dish with some other delectable stuff; you've got yourself a light, delicious side that goes surprisingly well with almost anything.

Roasted Cauliflower

Recipe courtesy of Dave Lieberman
74 Reviews
unknown

Dijon Maple Glazed Spiral Ham

Recipe courtesy of Dave Lieberman
101 Reviews
It's a thrill to serve this one up, but making it is almost more fun! You layer three elements — whipped cream, pound cake and raspberry sauce — in a wineglass to make one delicate and slick looking dessert. Driving your spoon through all those tempting layers and pulling out a mouthful of sweetness is just about as much as a date can take. My favorite part of making the dessert is using the wineglass to cut out the cake circles. It takes me back to the days of pressing out Play-Doh cookies at preschool. Admit it, those were some good times! Anyway, the size of your wineglass is important: one that's much narrower at the top than at the middle won't work well because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with pretty straight sides.

Raspberry Parfait

Recipe courtesy of Dave Lieberman
11 Reviews
unknown

Braised Collard Greens, Mustard Greens, and Red Swiss Chard

Recipe courtesy of Dave Lieberman
16 Reviews
unknown

Do Nothing Turkey

Recipe courtesy of Dave Lieberman
6 Reviews
These are the new pigs in the blanket and way better. They're a classic tapas but they never get old. And I spruced them up just a bit with a touch of ricotta cheese.

Ricotta-Stuffed Bacon-Wrapped Dates

Recipe courtesy of Dave Lieberman
52 Reviews
My dad's roast chicken is really simple. He stuffs a whole chicken with fresh herbs and seasons it with salt and pepper, then pops it in the oven. My version, which uses chicken that's already cut into serving pieces instead of a whole chicken, is less work and cooks a lot faster and more evenly. I've also spruced up the flavor with some grated lemon rind and finish it off with a fresh, colorful and tangy oil for drizzling over the finished chicken. Dad ? your chicken's good but I may have one up on you on this one!

Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil

Recipe courtesy of Dave Lieberman
66 Reviews
unknown

Deconstructed Pan Grilled Caesar

Recipe courtesy of Dave Lieberman
13 Reviews
unknown

Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

Recipe courtesy of Dave Lieberman
145 Reviews
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em — it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.

Bow Ties with Pesto, Feta and Cherry Tomatoes

Recipe courtesy of Dave Lieberman
80 Reviews
unknown

Boston Lettuce Salad

Recipe courtesy of Good Deal with Dave Lieberman
5 Reviews
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