This salad is the essence of fall flavors.
Roast pears in a 350 degree oven for 20 to 25 minutes to soften.
Whisk vinegars oils and syrup together.
Arrange pears on bed of arugula lettuces and drizzle with vinaigrette.
Sprinkle with toasted pecans and blue cheese.
Diane Weintraub Pohl is a food writer, personal chef, and graduate of NYC's Institute of Culinary Education. She has written for national publications including The New York Times,, and is a Contribu...
Being raised in a Greek family and growing up around Mediterranean Cuisine all my life has kept me well fed. Cooking is my passion and I get great pleasure out of seeing instant gratification on peopl...
Darviny D has had a rich and varied existence, yet it took becoming a mother at the age of 45, going through a metamorphosis from free spirit to juggling the busy nature of family life, for her to ful...
FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?