Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
It’s cold up in New York. Another deep freeze is impending! These boats or bowls or whatever you want to call them, are so easy to put together. Bonus: You don’t have to wash a bunch of dirty dishes after you are done because your bowl is edible.
As the center of Southern barbecue, Memphis offers sauces that occupy the middle ground between other styles. These blends provide moderate amounts of sweet, heat, and tang, which add up to a lot of flavor.
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce
I promise you that these are THE best, most perfectly seasoned shrimp you will ever eat. My husband doesn't normally care for shrimp, but he raves over these! —Jennifer Fulk, Moreno Valley, California
If you love both red velvet cake and cheeescake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly-delicious combination.
This recipe was given to me by a friend. I have made it several times, and it doesnt last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors.
