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Cross Irish colcannon with a stuffed baked potato for a tasty bacon, cabbage, and potato delight - topped with melted Cheddar cheese, of course.
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Corn is combined with cream cheese, butter, and cream and simmered in a slow cooker for a great side for your barbeque.
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Chef John uses honey to sweeten his version of this all-purpose barbecue sauce which he highly recommends drizzling over pulled pork.
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Avocado and kala namak salt work together to create the texture and flavor of eggs in this egg-free egg-salad-like picnic salad.
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Chef John's recipe for gougeres, French cheese puffs, are made with sharp Cheddar cheese and are as easy to make as they are delicious.
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Seductively creamy with a sour cream-mayonnaise dressing, this skins-on red potato salad is seasoned with dried dill to distinguish it from the standard version.
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A surprisingly zesty dip, delicious with fruits and vegetables. The flavors of the apples and horseradish are highlighted by pumpkin pie spice and lemon.
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Crisp, light and VERY tasty deep-fried zucchini. Serve in a napkin-lined basket with a side of Ranch-style dressing.
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Vinegar and spices make these pickled eggs perfect for salads and party platters.
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Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.
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Dubliner® cheese dip made with horseradish, green onions, and yogurt is a tasty appetizer for St. Patrick's day.
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This delicious whole chicken is barbequed on top of an open beer can for added juiciness and flavor.