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True Texas Chili

Author: Stanley Lobel

Macaroni and Cheese

Author: Garrett McCord

Beef and Bean Chili

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Orzo Salad with Feta, Olives and Bell Peppers

An easy Orzo Salad with Feta recipe with Olives and Bell Peppers

Deviled Chicken Drumsticks

Author: Ian Knauer

Sweet Chili Glazed Chicken Wings

Easy to make Sweet Chili-Glazed Chicken Wings recipe

Sea Salt Roasted Pecans

An easy Sea Salt-Roasted Pecans recipe

Author: Elizabeth Falkner

Garlic Bread

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size,...

Classic Beef Meatballs

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...

Author: Daniel Holzman

Peanut Butter Pie

This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.

Author: Allison Arevalo

Ultimate Mud Pie

Author: Julie Loria

Pizza Margherita

The secret to a great pizza Margherita is to use the best ingredients you can find-and to approach them with restraint. (Just because a little cheese is good doesn't mean a lot will be better!) We always...

Author: Melissa Roberts

Baked Crab Dip

Fresh crab meat is so rich, fabulous, and sweet that, for this dip, I wanted to highlight the texture and flavor of the crab without masking it. Served bubbly hot with a crisply browned, lemon zest–panko...

Author: Diane Morgan

Beer Braised Beef and Onions

Author: Jane Daniels Lear

Hot Fudge Sauce

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream to create a luscious hot fudge sundae.

Whoopie Pies

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much...

Bourbon Glazed Baby Back Ribs

Bourbon adds oaky sweetness to the honey-hoisin-chili glaze.

Author: Kenny Callaghan

Spicy Coconut Curry Sauce

This is part of the recipe Chicken Wings Five Ways.

Author: Alexis Touchet

Boneless Buffalo Chicken "Wings"

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings-without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks and you'll never choose bone-in...

Author: Rhoda Boone

Best Deviled Eggs

This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.

Creamy Pinto Bean Dip

Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

Author: Rhoda Boone

Beef and Dark Beer Chili

Author: David Burke

Chili con Carne

Author: Jeanne Kelley

Hurry up Black Bean Dip

If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...

Author: Pableaux Johnson

Deviled Ham

Author: Andrew Knowlton

Fish Tacos

Author: Lourdes Castro

My Boudin

Author: Donald Link

Mini Stuffed Potatoes

Author: Lisa Chernick

Three Cheese Mushroom and Spinach Calzone

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Author: Bon Appétit Test Kitchen

Ham and Rice Croquettes

Author: Maggie Ruggiero

Fried Mozzarella Balls

Author: Lillian Chou

Potato Pizza

Author: Susan Herrmann Loomis

Gluten Free Pizza

Author: Zoe Singer

Pork Chile Verde with Red Chile Salsa

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...

Author: Jeanne Kelley