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This Japanese cheesecake, made with cream cheese, eggs, and a hint of cornstarch, is light and spongy and great plain or served with fruit.
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Chef John modifies his grandfather's recipe for shortbread in this classic strawberry shortcake made with browned butter.
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To make this heavenly key lime pie, combine lots of lime juice and lime zest with fluffy whipped cream cheese and condensed milk. Then spoon this slightly tart filling into a graham cracker crust, top with lots of sweetened whipped cream and chill.
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A puree of carrots, celery, zucchini and onions is combined with a can of condensed cream of mushroom soup, chicken bouillon, sour cream and white wine.
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This traditional casserole made with cut green beans, cream of mushroom soup, and French fried onions is the perfect addition to your holiday table.
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This rich and cheesy Tater Tot® casserole with bacon, sour cream, and green onions makes a crowd-pleasing snack at a sports tailgate.
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An easy fall dessert to whip up for a crowd, these individual apple crisps are stuffed with oats, brown sugar, butter, and cinnamon and topped with a scoop of vanilla ice cream.
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Recipe courtesy of executive chef Dan Swinney, Lidia's Kansas City, and executive chef Eric Wallace, Lidia's Pittsburgh.
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My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner.
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This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. Garnish with whipped cream and chocolate shavings for an extra special effect.
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Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce. Buy a whole nutmeg and grate only as much as you need. The unmistakable flavor is well worth it.
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Mexican-inspired corn cake is easy to make using masa harina, butter, and corn to create a rich and addictive dessert.