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"Lately, my kids' favorite happy hour snack is popcorn," says Iron Chef Cat Cora. "Often we make kettle corn. But sometimes I'll improvise. Just walk into the pantry and ask yourself, 'What do I need to use up?'"
Ingredients: popcorn kernels, canola, sugar, salt
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This pizza crust recipe is paleo-friendly, gluten-free, grain-free, and dairy-free; go crazy with the toppings!
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Sugar, spice, and rum (if you like) with coconut and whole grain bread make a rich and delicious bread pudding.
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A long-time favorite in Sweden, and a treat all Swedish children learn to make as one of their first cooking projects, these no-bake chocolate morsels combine rolled oats with sugar, cocoa, butter or margarine, coffee and melted chocolate. Rolled in coconut flakes, they're ready to pop in your mouth.
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The graham cracker crust for this pie is made with brown sugar and cinnamon, lending an extra depth of flavors to this tasty treat. The filling is a simple, but lovely egg custard with a hint of vanilla. Pour it into the shell and chill before serving. Decorate the pie with sprigs of mint and a sprinkling of nutmeg.
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Arborio rice is simmered in white wine and chicken broth and finished with truffle oil and Parmesan cheese creating a rich, Italian-inspired risotto.
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Brandade, the French appetizer made with salt cod, potatoes, garlic, and olive oil, is best when served hot with homemade crostini.
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These light and airy doughnuts make a terrific treat. You may dip them in chocolate glaze or add sprinkles if you wish.
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You can enjoy unbelievably creamy mashed potatoes even if you're vegan with this quick and easy recipe that's a great weeknight side dish.
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Lemon-flavored cupcakes are filled with cheesecake-flavored pudding and topped with lemonade frosting in this sweet recipe for lemonade cupcakes.
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Holiday eggnog does double duty in this luscious, light and creamy delicately flavored ice cream.