10,000 recipes
Buttermilk whoopie pies: pillowy chocolate cake cookies sandwiched around fluffy marshmallow buttercream. The classic New England diner dessert, soft, sweet, and snack-cake delicious.
My copycat version of the top secret famous A1 Steak Sauce.
A scrumptious type of stuffing made with oysters and bread crumbs that can be served as a side or used with that succulent turkey for Thanksgiving.
Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.
Chicken gyros with cucumber salsa and tsatsiki turn leftover roast chicken into a fast Greek dinner. Garlic-herb oil, cool yogurt sauce, crunchy cucumber-tomato salsa, warm pita.
A quick and easy chicken casserole main dish. Great to use up leftover chicken. Dinner on the table in 20 minutes flat.
Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.
Try this new and delicious seafood dish that uses clams, bread crumbs and a hot pepper sauce.
A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!
Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.
Impress the neighbors at the next dinner you have with them with this decadent and delicious banana cream pie.
Grilled chicken breasts marinated in soy sauce, honey, lime, and cayenne, topped with fresh mango salsa and caper mayonnaise. Three components, one stunning summer plate.
This pizza dough recipe is the only one I use now.
Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.
As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959.
Slow cooker chicken cordon bleu with ham and Swiss cheese rolls in creamy mushroom sauce, transforming the classic French dish into hands-off weeknight magic.