The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this...
Author: Carla Snyder
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later....
Author: Cookie and Kate
Author: Food Network
Golden delicious apples are transformed in just 45 minutes into sweet and cinnamony homemade applesauce. Serve it chilled on its own or as a warm side dish.
Author: By Betty Crocker Kitchens
Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared...
Author: Nancy Silverton
Author: Tyler Florence
Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.
Author: Food Network Kitchen
Author: Aida Mollenkamp
Author: Ina Garten
Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.
Author: Mary Younkin
This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.
Author: Christine Morin
This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too
Author: Jennifer Joyce
With sweet pears and tart cranberries, chutney adds fresh flavor to a variety of roasted meats.
Author: By Betty Crocker Kitchens
Author: Ina Garten
Author: Bobby Flay
Author: Food Network
Author: Food Network Kitchen
Spice up your meal with fresh salsa made using Old El Paso® chopped green chiles ready in just two steps.
Author: Betty Crocker Kitchens
Author: Tyler Florence
Author: Guiliano Hazan
You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different...
Author: Nicole Ponseca
Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.
Author: Justin Devillier
Author: Food Network
Author: Food Network
Bread and butter, like tomatoes and pasta, are such a perfect pairing that we take them for granted. Not anymore! An herb compound butter will wake up your taste buds and renew your appreciation for this...
Author: By Paula Jones
Author: Alton Brown
This old-fashioned mustard pickle recipe is straight from Great-Grandma's kitchen and is delicious on sandwiches, hot dogs, hamburgers and in salads. A must make when the summer bounty is on!
Author: Melissa Norris
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Guy Fieri
Author: Ina Garten
Author: Geoffrey Zakarian
Author: Guy Fieri
Author: Food Network
Author: Ted Allen
Author: Tyler Florence
A homemade chip shop curry sauce will rival that of any takeaway - and it's not just for chips. You could use it to make katsu curry
Author: Tom Kerridge
Author: Food Network Kitchen
Author: James Briscione
Author: Food Network
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case...
Author: Katherine Sacks
Author: Food Network
Author: Food Network
Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.
Author: David & Debbie Spivey
Make your own spice mix using storecupboard staples. Use in fajitas instead of a ready-made spice mix, or rub onto meats and vegetables for an extra dose of flavour in other meals
Author: Esther Clark
Author: Food Network
Author: Tyler Florence
On-hand ingredients and five minutes is all you need to make this classic French dressing. A perfect accompaniment for your meal!
Author: Betty Crocker Kitchens
Author: Food Network