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Chef John produces melt-in-your-mouth, tender results in his version of Lion's Head meatballs, the Chinese dish that's simmered in a savory broth with vegetables.
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Diced potatoes, cheese, and cream of mushroom soup are wrapped in foil and cooked on a grill in this outdoor version of scalloped potatoes.
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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.
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I created this out of what I had on hand and when I finally got the ingredients for the traditional bloody Mary, I liked this one better.
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This salad features all the flavors you'd expect to find in a baked potato, like Cheddar and bacon, but with cauliflower instead of potato.
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Frozen veggies, canned soup and prepackaged pie crust combine with boiled chicken meat to make this one a breeze to prepare.
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Mushrooms, onions, and almonds transform ordinary wild rice into an elegant pilaf. The nutty flavors perfectly compliment roasted meat or fish.
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This sweet ham salad is great served on bread as a sandwich or crackers as a snack.
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No better way to use fresh sweet corn.
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This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!