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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.
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This rich dressing from New Orleans is studded with plenty of plump oysters and seasoned with Cajun-inspired spices.
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.
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Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
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This decadent mousse features dark chocolate, espresso, and mascarpone cheese.
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A perfect centerpiece for your next party, whether it's cocktails for 20 or a tailgating get-together.
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Chef John's savory flatbread is made with prepared pizza dough topped with caramelized onions, feta cheese, and pumpkin seeds.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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The mellow sweetness of sherry elevates this creamed chicken, cheese and crouton casserole to company status.
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Melty cheese, briny olive tapenade, sliced turkey, and crunchy bread make this sandwich a fancy grilled cheese.
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Baked in a tangy dilled buttermilk-Parmesan batter, these are great solo, but hold their own in your favorite dipping sauces, too.