total posts: 83
Clam Dip. Remember clam dip? Lots of our mothers' recipe boxes had a card for this 50s favorite.
Chocolate Toffee Cookies. Made with rich chocolate and toffee bits, totally comforting with a cup of tea or a glass of milk.
Grits 'n Greens. Gris and collard greens baked in a casserole with Parmesan and bacon bits.
Breakfast Casserole. Eggs, bread, sausage, and cheese, baked until its brown and crispy on top.
Vegetable Tian. Ready for the oven - leeks, zucchini, tomatoes, and yellow squash sliced thin. Similar to the ratatouille featured in the Disney film of the same name.
Chicken prepared in a slow cooker using garlic and herbs. Falling-off-the-bone good.
Jambalaya Pasta. An adaptation of the classic Louisiana jambalaya dish using pasta.
Beef Bourguignon, the classic long-simmering rich, deeply flavored stew studded with beef that is tender to the fork, and the vegetable trilogy of onions, carrots and mushrooms.
The classic chocolate bundt cake. Good as ever but updated without partially hydrogenated ingredients.
Ready for the grill. Flank steak marinated using a salty, lemony, gingery Asian marinade that doubles as a delicious dipping sauce.
An great dip for chips, toast, or vegetables, based on the flavor of buffalo wings.
Parsley, white wine, anchovy, and shallots star as ingredients in this herb sauce for steak.
A cake made of 10 individual layers and iced with a dark rich chocolate icing that drizzles down over them.
Zucchini baked gratin style with leeks and garlic.
Spiced Sweet Potato Cake with brown sugar icing. The Thanksgiving staple make into a beautiful cake.