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Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
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This pasta salad is bolstered with the addition of fiddlehead ferns, bacon, and cucumber, as well as a quick, homemade creamy dressing.
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This is an easy smoky salsa that uses 4 kinds of peppers, both sweet and hot. It can be adjusted to any degree of heat that you like!
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Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe: http://www.chow.com/recipes...
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A freshly-made vinaigrette with honey, shallots, and fresh thyme dresses this salad of pre-packaged salad mix, almonds, and strawberries.
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Bonbon cups act as molds for individual chocolate shells that are then filled with a creamy chocolate-hazelnut center. Foil or paper bonbon cups (like mini muffin liners) are available at craft stores and kitchen supply stores.
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An easy recipe for crunchy cornmeal-coated catfish that's shallow-fried and served with a tartar sauce–like rémoulade for dipping.