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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
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This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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Creamy chicken salad with almonds, Cheddar cheese, and bacon is topped with potato chips and heated into a bubbling hot chicken salad for a new twist.
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The crabmeat/cream cheese filling in these Napoleons is flavored with a bit of horseradish. Sliced green onions and almonds add both crunch and color.
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Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
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Not exactly a blintz, but who cares when it tastes as great and is as fun to make as this layered brunch dish? Blenty of blintzes, indeed!
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Onions are long simmered in beef broth, then thickened with flour and enriched with cream and shredded cheese in this easy soup.
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Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.
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A cheesy Mornay with peas and corn. A great quick dinner that has everything in one dish.
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If you're not afraid of a little red food coloring, this ganache-drizzled cheesecake is a delicious low-stress holiday dessert.
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Make this grandma's recipe for a spicy, savory breakfast casserole ahead of time and bake in the morning for ease!