Summer Corn and Tomato Salad
This simple summer salad is the perfect side dish for all of your grilled favorites.
Quick and Easy Teriyaki Glazed Salmon
Complete with an easy three-ingredient teriyaki sauce, this pan-cooked salmon comes together in a mere matter of minutes.
Skillet Cornbread with Maple and Bacon
Maple cornbread batter, studded with smoky bacon and brushed with a maple brown sugar glaze. Savory-sweet at its finest.
Pan-Fried Spicy Chicken Sandwiches
A fan of traditional hot chicken? This spicy stacked sandwich recipe is for you.
Tzatziki: Greek Cucumber-Yogurt Sauce
This Greek yogurt sauce is great for dipping or serving alongside your favorite grilled meats.
Easy Crispy Chicken Thighs with Black Pepper Sauce
Crispy breaded chicken and snap peas served over a bed of rice, finished with an Asian black peppercorn sauce.
Beef Sliders with Bacon, Caramelized Onions and Whiskey Sauce
Rich brisket sliders topped with caramelized onions, crispy bacon, and a tangy whiskey sauce. A force to be reckoned with.
Crab Rangoon Dip and Easy Wonton Chips
This dip version of the classic crab rangoon makes for one addicting appetizer.
Patisserie Made Simple: Chouquettes Recipe
A simple pastry topped with pearl sugar or chocolate chips—the perfect slightly-sweet snack.
Pavé au Chocolat: Four-Ingredient Chocolate Truffles
Traditional miniature French chocolate truffles, finished with a dusting of cocoa powder.
Croque Monsieur Breakfast Casserole
A classic French sandwich recipe, transformed into a crowd-friendly casserole.
Fried Plantains with Condensed Milk and Jam
Easy fried plantains, topped with sweetened condensed milk and a generous serving of tart fruit jam. Best snack ever.
Pasta with Ancho Chiles, Mushrooms and Garlic
Mix up your pasta night routine by incorporating traditional Mexican ingredients.
Whole Roasted Chicken in Adobo
Get a taste of traditional Mexico City cuisine with this whole roasted chicken recipe, slathered in a dried-chile adobo sauce.
Homemade Sauerkraut from Scratch
Homemade sauerkraut retains its crunch and does’t have the ever-present vinegary excess found in store-bought varieties.