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Down Home with the Neelys has inventive recipes like these irresistible crostini.
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This is a recipe that my mom made for us while growing up. We live in Minnesota, where SPAM originated, and my father is Puerto Rican; this was an ingenious way for my mother to weave the cultures together. This is a quick and tasty meal, enjoy!
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The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
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Inspired by depression-era pasta and peas, Chef John's penne pasta with peas and prosciutto is frugal and delicious!
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A hearty kale and sausage soup is very easily converted for the vegetarians. Cooked in a slow cooker or simmered on the stove, this makes a delicious, satisfying, and filling winter dinner.
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A go-to pantry product becomes tender pie crust in snap, and this dish's eggy filling is easy enough to throw together for breakfast, brunch, lunch, or dinner.
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A fruity, beer-based sangría with raspberries and oranges.
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Adeni tea is a spiced tea drink from Aden, Yemen, that is sweet and rich and perfect for winter days.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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Turn a sheet of crescent dough into homemade cinnamon and sugar doughnut sticks, cooked in the air fryer, and served with fruit jam, syrup, honey, or melted chocolate for dipping!
Ingredients: dough, butter, sugar, cinnamon, fruit jam