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This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
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Traditional Lebanese bread with a healthy dose of za'atar is a crisp, flaky cracker to be served alongside main and side dishes.
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A homemade hash brown crust is topped with seasoned ground beef and Cheddar cheese for a quick and easy comfort-food dish.
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This recipe is by Corby Kummer and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A variation on potato salad - delicious!
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This recipe came from my grandmother, who used peas in her version. This cold macaroni salad will be your family's new favorite!
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This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.
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Golden brown, chewy and cheesy, this recipe is a hit with Italian dishes.
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Get Collard and Mustard Greens Recipe from Food Network
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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.