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Traditional, rich salad dressing with a tangy flavor.
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This mixture of Champagne, gin, and lemon juice makes a simple and refreshing summer drink that just might sneak up on you!
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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Smoky Mexican mezcal meets tequila, lime, and homemade pomegranate syrup in this salt-rimmed toast to Dia de los Muertos.
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This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Almond flavored cheesecake with bittersweet chocolate swirled through for a marbled effect.
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This penuche has white and brown sugar, half-and-half, milk -- and of course pecans.
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Get Beety Pickled Eggs Recipe from Food Network
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Grace Parisi grinds granola to use in place of flour, then adds whole pieces of granola to her dough for crunch.
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This recipe can be baked as cookies or as a fruitcake. It combines the traditional fruitcake ingredients of dates, dried fruit and chopped nuts.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.