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"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield.
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White chocolate, peanut butter and semisweet chocolate are melted, then mixed with crispy rice cereal and pressed into bars.
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Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This dessert has a cobbler-type pastry baked below the tangy huckleberry filling.
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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Crisp egg white meringue cookies are made in the shape of bones. No dairy and no gluten means lots of people can enjoy them.
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A homemade liqueur made with whiskey, lemon, milk, sugar, chocolate and vanilla beans.
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From old German cookbook...here are the peppernuts made with corn syrup