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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Sausage and mushrooms are baked into this 2-cheese quiche for a crowd-pleasing breakfast or dinner.
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Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
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This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
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Kidney beans, cabbage, and bacon are a great combination of flavors and textures. This crowd-pleasing salad brings them together with a creamy vinaigrette dressing.
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This baked Hoosier corn queso dip involves minimal prep work for the maximum melty goodness of feta, Cheddar cheese, mayo, and sour cream.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...
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Salmon burgers made with gluten-free bread crumbs and parsley can fit into a gluten-free or paleo-ish diet.
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This rotini pasta salad has a sweet sauce made from sweetened condensed milk, sugar and mayonnaise. It's a family favorite, due to the sweetness.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.