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Toss together chicken strips, crumbled bacon, Parmesan cheese, and homemade croutons to make a tasty Caesar salad-style filling for pita bread halves.
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A great big crust that holds up very well to a large ice cream pie. Top with favorite ice cream and lots of gooey toppings.
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Orzo and wild rice are tossed with pecans, almonds, and a colorful variety of veggies in a homemade vinaigrette for a crowd-pleasing salad.
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This chili recipe is a hit for potlucks and family gathering, whether it's summertime or winter.
cooking.nytimes.com
As my friend Karen always says, “You know it’s going to be a good party if the host is deep-frying something when you arrive.” If you agree, consider serving these crisp-edged, golden grits cakes topped with bourbon mayonnaise and country ham at your next holiday shindig These golden cubes, from the chef Kyle Knall at Maysville restaurant, can be prepared ahead of time, except for the frying part, which should be done within 20 minutes of serving Southern country ham is worth seeking out, but if you can’t find it and didn’t have time to mail-order it ahead, you can substitute a good Serrano ham or prosciutto
cooking.nytimes.com
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck The change has caused a subtle shift in the conversations about the approaching holidays The traditional complaints -- "Aaugh
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Recipe is from Blue Apron Meals. For full step by step instructions with pictures visit http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil...
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Get Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese Recipe from Food Network
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
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Get Taco Soup Recipe from Food Network