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A bowl of cubed red-skinned potatoes, chopped dill pickle, green onion, and celery get a red wine and olive oil dressing for a potato salad with no mayonnaise or eggs.
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These ribs are generously seasoned with a mix of aromatics and slow-roasted until tender.
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Egg noodles are combined with a velvety custard of cottage cheese and sour cream. The cinnamon and brown sugar topping helps brown the noodles, giving a delightful crunch to this sweet dessert.
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The addition of espresso powder lends a nice kick to these smores-inspired muffins.
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These buttermilk fried chicken legs are extra crispy because you double dip them in a seasoned flour and cornmeal coating. They're definitely worth time time and effort!
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This dish is what first introduced me to my obession: truffles. My mom made this a few years back as part of Thanksgiving appetizers...since then she's made...
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This moist and delicious breakfast bread is a blend of two all-time favorites.
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These delicious pumpkin cupcakes are completely vegan and full of fall flavor; the coconut frosting adds a sweet touch.
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Roasted beets, carrots, and onion, tossed with an interesting black tea salad dressing and served on arugula with goat cheese, bring their big, bold flavors to your salad bowl.
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Save oven space this holiday season by letting your Instant Pot(R) do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic Thanksgiving dish.
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Here's a hearty chili made with ground beef and kidney beans, cooked for hours in a slow cooker.
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The crust is actually herbed mushrooms! It's also filled with a great tasting herbed ham and cheese custard. I created this recipe when I found myself with an abundance of mushrooms and leftover ham in the fridge and an urge to cook something different for lunch! It turned out to be a savory sensation.