Type of Dish
Pan-Fried Spicy Chicken Sandwiches
A fan of traditional hot chicken? This spicy stacked sandwich recipe is for you.
Roasted Spaghetti Squash Bowls
Hearty spaghetti squash filled with mushrooms, kale and cheese for a healthy, satisfying vegetarian main.
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.
Mocha Banana Nice Cream
This creamy (but dairy-free and churn-free) ice cream is made mostly of frozen bananas, so you can indulge in its mocha goodness guilt-free!
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: Creme Caramel
Baked custard topped with caramel for a sweet, simple comfort.
Pavé au Chocolat: Four-Ingredient Chocolate Truffles
Traditional miniature French chocolate truffles, finished with a dusting of cocoa powder.
Easy Cinnamon French Toast Bake
This easy baked French toast recipe is perfect for a relaxed weekend brunch. Best served with butter and warm maple syrup!
Croque Monsieur Breakfast Casserole
A classic French sandwich recipe, transformed into a crowd-friendly casserole.
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.
Lemon and Raspberry Yogurt Loaf Cake
This moist, fruity cake is as delicious served with a hot cup of tea in the afternoon as it is with a spoonful of cream for dessert.
Homemade Sauerkraut from Scratch
Homemade sauerkraut retains its crunch and does’t have the ever-present vinegary excess found in store-bought varieties.