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This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.
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This quick and easy homemade Worcestershire sauce is made with apple cider vinegar and various spices you have in your cupboard.
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This yeast bread with dill seed and cottage cheese is baked in a casserole dish--it's a rich bread that bakes up high and flavorful.
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Dip fresh shrimp in this yogurt, honey and mustard sauce. It's an exciting alternative to cocktail sauce.
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If you can't get to the fairgrounds or your favorite Italian eatery, make these Italian sausage and pepper sandwiches at home. This recipe makes enough for a crowd.
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A whole roasted chicken stuffed with lime, onion, bay leaf, and rosemary is basted with a sweet and sour pomegranate reduction.
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A classic apple butter recipe.
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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.