This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets to shame.
This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
Put a twist on the traditional hot chocolate topped with a drift of snow-white whipped cream; here, the hot chocolate is creamy white and the fluffy topping is flavored with cocoa.
Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes.
