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At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce.
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A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
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Colorful veggies, eggs, and Morningstar Farms® Veggie Bacon Strips make up this filling, protein-packed breakfast.
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Your favorite fresh fruit works beautifully in these simple, buttery muffins. They freeze well, too.
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A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!
Ingredients: strawberries, sugar, salt, champagne
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Popped popcorn coated with creamy, cheesy dressing, studded with crunchy veggies and sprinkled with bacon: What more could a kid ask for?
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Mexican-inspired seasonings and cooked mushrooms make this chicken and rice casserole a tasty version of the family-friendly favorite.
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Very easy and delicious! I am constantly asked to bring this salad to parties and picnics. The cheese and ham are key additions to an old favorite.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme.
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This eggnog-flavored fudge is made with real white chocolate, eggnog, nutmeg, and cinnamon. It's a very rich fudge worth every nibble!
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