A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
For this classic Italian appetizer, I chose Gorgonzola for its sweet creaminess, but any quality blue cheese will do. A slice of tart apple is a nice foil to the garlic and cheese.
This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin
Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
An all-beef hot dog on a poppy seed bun piled high with mustard, sweet pickle relish, onion, tomato, a dill pickle spear, sport peppers, and a dash of celery salt. Don't even think about ketchup!
Seduction straight from the oven! Rich, dark, and chocolatey, this brownie recipe uses cocoa powder, semi-sweet chocolate morsels, and butter, of course, to make an ultra intense chocolate treat.
Thin slices of zucchini stand in for noodles in this lasagna. It is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal.
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
This is the easiest apple pie in the world to make. I like to use fresh Granny Smith apples. For special occasions I make a lattice top for this all-American treat!
