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Boxed stuffing mix and tart dried cherries help turn pork chips into a great meal for a cool fall evening.
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Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Get Bratwurst with Sauerkraut and Apple-Potato Hash Recipe from Food Network
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Roast pork with crackling tastes too good to be eaten only on special occasions.
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Get Camembert-Apple Grilled Cheese With Salted Caramel Recipe from Food Network
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Oatmeal bars with a caramel flavored peanut butter topping.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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Moist plum coffee cake is baked with a cinnamon crumble topping sure to please all your guests at brunch.