Author: Sheila Lukins
Author: Donald Link
Author: Alex Palermo
This a very easy recipe I've been making for 25 years. It's addictive. It's made with all dried herbs.
Author: Deely
This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.
Author: ajandjj2000
Author: Marge Perry
Author: Peter Kaminsky
Quick and easy recipe, you can keep it simple or add veggies or black olives. If you really want to make it lazy you can buy a can of spaghetti sauce and just doctor it up with spices.
Author: Monica P
Author: Molly Stevens
Author: Lillian Chou
Author: John Besh
Author: David Kern Stallworth
Author: Maggie Ruggiero
Author: Diane Rossen Worthington
I love this dish from Ruby's. They told me what was in it, but not the measurements, so I made this up. I like it, and my husband likes it more than the original. Let me know if you have any tips to make...
Author: mpardel
Author: Dede Wilson
Author: Hilary Shevlin Karmilowicz
Author: Ian Knauer
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Author: Maggie Ruggiero
Author: Molly Stevens
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Kay Chun
Author: Kathy Casey
Author: Amy Finley
Author: Diane Rossen Worthington
Author: Alan Michael Parker
Author: Mary Cech
Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the...
Author: Lillian Chou
Author: Ruth Cousineau
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.
Author: Rhoda Boone
Author: Ian Knauer
Make and share this Old Fashion Deviled Eggs recipe from Food.com.
Author: drhousespcatcher
The following method is our favorite way to cook long-grain rice-we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.
Author: Bon Appétit Test Kitchen
These are so good and easy. I am always requested to make these for the holidays and for barbeques. I have to make a double batch because DH sneaks them when I'm not looking! :)
Author: Little Bee
Author: Dina Cheney
Author: Kelsey Nixon
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Richard Snyder
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Ian Knauer