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My friend Pat Zelle, a great instinctive cook, brushes lightly smashed whole boiled potatoes with a vinaigrette, then grills them until crunchy for a great alternative to plain roast potatoes.
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This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.
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Vibrant green with a punch of fresh lemon, this dish just screams spring.
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Nice and simple, the name says it all.
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We found a whole new use for those bits of chips in the bottom of the bag.
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This gourmet take on the American childhood sandwich is all grown up. Adults will gobble them up like they're kids again.
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Frozen pops are the ultimate chill out.
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A walnut crust is the perfect stage for a luscious layer of pistachio pudding sandwiched between sweetened cream cheese and a layer of whipped topping. A sprinkling of chopped pistachios and maraschino cherries finish this dreamy pie.
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Peppermint extract can be found in most supermarkets. Bright, refreshing mint flavor plays a tongue-tingling counterpart to rich fudge sauce.
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The rib-eyes shine in this recipe but it's the potatoes that take center stage. First parboiled, then roasted with rosemary and olive oil, they become crispy on the outside while staying light, fluffy, and buttery inside.
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Crushed, ripe blackberries give this mojito a tart-sweet kick.
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These cute chocolate-peanut butter bonbons make a great party dessert.