Soak bread in water 2 cups in a large bowl to soften, about 15 minutes. Grind almonds as finely as possible in a food processor.…
Jan’s Stuffed Eggplant
1. Heat the oven to 350 F. Cut off the stem and bottom of the eggplants, then cut them in half widthwise. Cut each half…
Fudgy Mint Brownies
Andes mints, those after-dinner favorites, form a chocolatey glaze on top of these fudgy brownies.
Boiled Peanut Cake with Sweet Potatoes and Satsuma Tangerine Slices
This cake won the 2005 National Peanut Festival recipe contest.
Pumpkin Molasses Cheesecake
A perfect dessert for your fall table, this cake stars pumpkin and molasses.
Pear Champagne Salad
Wash lettuce and dry between paper towels. Break in medium-sized pieces and place in a large salad bowl. Wash and slice cucumber in very thin slices…
Wheat Berry Salad with Turkey and Cranberries
Toss some roasted turkey or rotisserie chicken into this fresh salad that's loaded with fiber.
Vidalia’s Baked Onion
Preheat oven to 375F. Peel back onion skin from the flower end back to the root, leaving the skin attached at the root. Cut 4…
Chicken with Salsa Verde and Feta
A jar of your favorite salsa verde and feta make a quick chicken dinner.
Tandoori Tomato Dip
Heat oil in a saucepan over medium heat. Add onion; cook 3 minutes. Add ginger and garlic; cook, stirring, until garlic softens. Add vinegar and…
Quick and Easy Taco Soup
Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving. Tips From Our…
Parmesan with Genuine Traditional Balsamic Vinegar of Modena
Like Parmigiano, Aceto Balsamico di Modena Tradizionale is handmade following careful guidelines, is aged a minimum of 12 years, and must get past a panel…
Amped-Up Red Pepper Paste
Slathered on chicken or mixed with a bit of mayonnaise and used as a dip for shrimp, the sauce uses sweet and smoked paprika.