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This no-bake pie tastes just like the beloved ice cream flavor.
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
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Zucchini and yellow bell peppers are grilled ahead of time and combined with shrimp, cherry tomatoes, and feta cheese. I leave the Dijon dressing on the side and toss it at the picnic, just before serving.
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A crowd favorite at SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.