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Crisp, sweet and chewy--a basic refrigerator cookie.
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Take a break from plain mashed potatoes by adding sweet, earthy celery root.
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Catfish is baked in a tahini and lemon juice sauce in this simple dinner option.
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Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
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Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner.
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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A delicious coconut cake made from a cake mix with coconut cream cheese frosting and garnished with toasted coconut.
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Chef John's take on the classic Persian savory stew features duck, pomegranate, and walnuts.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
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These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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This creamy no-bake cheesecake with a graham cracker crust and sweet huckleberry topping will be wiped out by your guests in minutes.