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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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Creme brulee meets rice pudding for a dessert combining the best of both worlds.
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This is a great way to serve tuna from a can. The more horseradish, the spicier. Delicious quick lunch or dinner!
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It's mac and cheese in small, round form! Chef John's recipe swaps Israeli couscous for the macaroni and gets a bit of heat from diced pimentos and cayenne pepper.
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A colorful California version of this classic Greek sauce. Use on your favorite pita sandwich, gyro, falafel or as a fresh veggie dip. Also try it as a condiment for spicy Indian food and curries. Make it using yogurt in place of sour cream, or even without the sour cream for a great vegan alternative!
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Raspberry puree blended with cream cheese is sandwiched in between slices of French bread, then battered and browned for an extra scrumptious brunch treat. Fun for kids to help make, too!
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To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
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This keto buffalo chicken omelette is a hearty breakfast that serves one person, but it can easily be scaled to feed more people.
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This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.
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This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor.
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Oreo crust + pumpkin cheesecake filling = #fallgoals.