Smitten Kitchen (3)
Coconut & Lime (2)
Side Dish (22)
Main Course (10)
Backyard BBQ (12)
Cocktail Party (5)
Louise Piper’s cream pie recipe won Best of Fair, at Iowa's State Fair, in 1997.
Beef ribs are chewier than pork ribs, but can be succulent if cooked correctly.
Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches.
We love this buttery pastry recipe, which is so versatile it can be used for a variety of fillings, with or without the pecans.
These "irish potatoes" are not what they would seem. This great recipe from Philadelphia's Moonstruck restaurant showcases the bite-size coconut cream balls rolled in cinnamon, sugar, and cocoa.
Walnuts may be substituted for pecans in these soft, rich, and chewy cookies.
This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
This anchovy butter is a tangy, savory accompaniment to all kinds of steaks.
This zesty butter is a flavorful combination of fresh lemon juice, tarragon, and parsley.
Rich and robust, this compound butter is the perfect complement to meats or vegetables.
A compound, or flavored, butter is one of the best and easiest ways to finish a steak.
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
Creamy, luscious, and infused with the sweet tartness of fresh strawberries—this ice cream is perfect on a hot summer day.
Homemade ice cream is one of our favorite treats, especially when it's made with lovely fresh berries.
For a rosy-colored ice cream, try leaving the peel on the peaches.
I scream, you scream, we all scream for ice cream—and no wonder, when it’s this delicious.