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Add a kick to deviled eggs with a special addition of horseradish, along with dill weed and ground mustard, for a crowd-pleasing appetizer.
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Chef John's recipe for summery scrambled eggs features cherry tomatoes, feta cheese, and plenty of fresh basil.
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The perfect brunch treat, small pastry shells are made from prepared pie crust and filled with bacon or ham, shredded cheddar cheese, and egg. Then they are topped with a bit of milk, nutmeg and pepper. The tarts are baked until the eggs are soft cooked.
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Shredded red cabbage is marinated overnight in a vinaigrette and tossed with crumbled bacon, cauliflower florets and a can of French fried onions before serving.
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This copycat recipe for coleslaw dresses cabbage and carrot in a homemade buttermilk dressing.
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Minced jalapeno and cilantro give this cheeseball an extra zesty flavor.
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This recipe for kofta, or giant Persian meatballs, combines turkey with the traditional flavors of cilantro, chile, coriander and paprika.
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This recipe is an easy alternative to mashed or boiled potatoes. Potatoes are roasted in the oven with fresh parsley, thyme and oregano.
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These crowd-pleasers are like mini sweet potato casseroles!
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Try these paleo-friendly, vegetarian, oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce the next time you have cauliflower.
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Gain new respect for your leftover pork roast . Just whip up this tangy sauce of butter, Worcestershire sauce, lemon juice, sugar and a dash of paprika and cayenne. Simmer thinly sliced pork in the sauce, and serve on hamburger buns.
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The CT stands for Carrot Turkey or Common Threads, your choice!