Author: Lidia Matticchio Bastianich
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
Author: Mauricio Velázquez de León
Author: Jennifer Iserloh
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this...
Author: Trisha Yearwood
Author: Jill Ringer
Author: Betsy Beckmann
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...
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
Author: Teri Lyn Fisher
Forget about hot wings! These spicy "meatballs" combine white beans and mushrooms for a delicious meatless version of your favorite buffalo-and-blue cheese party snack.
Author: Katherine Sacks
Author: Kay Schlozman
It's the watercress that makes this new riff on a classic greener-and zestier, too.
Author: Melissa Clark
Author: Jeanne Kelley
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre....
Author: Daniel Holzman
Author: Dorie Greenspan
This rich and creamy pie is like a mashup between a vanilla cheesecake and a peanut butter confection.
Author: Allison Arevalo
Author: Bruce Aidells
Author: Jeanne Thiel Kelley
Author: Carol Schreder
Author: Susan Herrmann Loomis
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr