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This pumpkin bread recipe follows guidelines for the paleo diet and delivers a deliciously dense breakfast or snack bread.
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This is a popular recipe along the eastern seaboard where maple syrup runs in March.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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This pie full of custard is generously topped with banana slices dipped in lemon juice and crushed pineapple. Then it's completely covered with a fluffy whipped topping.
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Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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This dark sweet brine, enriched with maple syrup and whiskey, can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
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This easy ham cooks in a sweet glaze made of maple syrup, apple cider, orange peel, cloves, and other warming spices.
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro.
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An easy version of a south-of-the-border classic, chilaquiles, this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives, and cheese.
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This cornbread is filled with ground beef, cream-style corn, cheese, and jalapeno peppers.
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Flank steak is grilled after having spent the night in a fresh and spicy marinade. The marinade also serves as a sauce for the freshly grilled meat. This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce.