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On Halloween, Grace Parisi shapes these cheesy crackers into creepy witch fingers, pressing a sliced almond onto the end of each one to make the nail. During the rest of the year, she rolls the dough into logs and cuts them into coins before baking.
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This is a Minnesota Hotdish embellished for a more discerning palate. It's not low calorie, but very delicious for a big crowd.
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Great slaw for a steak, tacos, or just for a side dish with a special Latin flavor!
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Chef John's quick and easy cast iron cornbread is made with buttermilk and honey.
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I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself.
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Fry sliced cabbage with bacon and bacon drippings and butter to produce this scrumptious side dish.
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Seasoned chicken basks in a honey-egg glaze.
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Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings. Served over smoky, salty ham, it's a surprising flavor combination.
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A spoonful of sugar gives these classic deviled eggs a surprisingly delicious sweetness.
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This recipe delivers lemon-flavored roasted potatoes to your table, making a great side dish for Greek dishes such as souvlaki.
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Cabbage, ground beef, spaghetti sauce, and rice are simmered in the slow cooker in this hassle-free version of stuffed cabbage rolls.
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This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese.