Smitten Kitchen (3)
Coconut & Lime (2)
Side Dish (25)
Main Course (12)
Backyard BBQ (13)
Cocktail Party (7)
A symphony of flaky puff pastry and creamy goat cheese.
You can use any leftover cows' milk cheese to make this quiche.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
For a change, why not have your smoked salmon in a quiche instead of on a bagel? We like to use a half sheet pan to make this large, rectangular quiche.
This recipe is based on one from Betty Crocker’s Picture Cookbook, and even after all these years, it’s still delicious.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
This delicious chutney's flavor improves with age.
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
A Japanese chef's spin on American beef.
Ecuadorans like to top these potato cakes with a fried egg for lunch and serve it with fish for dinner.
These chocolatey confections are like a Reese's cup with alot more filling.
LuAnn Tucker, Rick Bayless' sister, prefers this mayonnaise-enhanced slaw, another Hickory House specialty, to the tangy "sour" version.
Gladys Potter, Rick Bayless's grandmother, was acclaimed in the family for this dessert.
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua.
A delicious dessert using the freshest raspberries of summer.
No sugar added, this ice cream is delightfully sweetened with honey.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.