Crispy bite-sized tater tot cups filled with melted cheddar cheese and topped with sour cream, bacon and green onions. These easy appetizers have all the flavors of loaded potato skins in a fun, two-bite serving.
Tomato Sauce with Onion and Butter
This is one of the simplest tomato sauces to make, yet it has an exceptionally pure, sweet tomato flavor. With just tomatoes, butter, onion and salt, the sauce becomes rich and silky as it slowly simmers.
Beef Ribs - Meat Church BBQ
Big, meaty beef short ribs seasoned simply and smoked low and slow until incredibly tender. A long rest allows the juices to redistribute before the meat is removed from the bones and sliced.
Caprese Stuffed Chicken
Juicy chicken breasts stuffed with fresh tomatoes, mozzarella and basil, then baked until tender and finished with melted cheese and a drizzle of balsamic vinegar. All the flavors of a classic Caprese salad in an easy baked chicken dish.
Lasagna Rolls (Giada De Laurentis)
Tender lasagna noodles are rolled around a creamy spinach and ricotta filling, then baked over a layer of béchamel sauce with marinara, mozzarella and Parmesan. Prosciutto is optional, making these easy to prepare either as a vegetarian dish or with a little added savory flavor.
Penne alla Vodka (Gabriele Bertaccini)
A rich and creamy pasta with tomato paste, vodka, aromatic vegetables and Grana Padano. Butter and cream give the sauce a silky texture, while crushed red pepper adds just a touch of heat.
Stanley Tucci 6 ingredient pasta casserole
A comforting baked pasta with farfalle, crispy pancetta and sweet peas tossed in a creamy homemade béchamel sauce. Finished with Parmesan and baked until bubbling and lightly golden.
Crema Di Pomodoro (cream of tomato soup)
A rich tomato soup made with slowly cooked vegetables, white wine, tomatoes, cream, and sour cream, served over crisp homemade croutons.
Grilled Corn and Pepper Soup
A smooth, creamy summer soup featuring grilled corn and red bell pepper, finished with fresh dill and reserved corn kernels for texture.
Garnet and Ray's Corn Chowder
A rich and hearty corn soup with onion, celery, potato, garlic, and cumin, finished with half-and-half and topped with shredded cheese and fresh cilantro.
Mom's Smokey Baked Beans
A simple baked bean recipe with brown sugar, bacon, dry mustard, ketchup, and a touch of liquid smoke for a sweet and smoky flavor.
Mom's Red Beans and Rice
A hearty pot of slow-simmered red beans flavored with ham, vegetables, garlic, cumin, Worcestershire and a touch of heat. The ham is added back to the thickened beans along with fresh lemon juice and served over hot white rice.
Cream of Brie Soup
A rich and elegant soup featuring creamy Brie cheese, tender onion and celery, and a smooth chicken-stock base. Finished with fresh chives, this is a simple but luxurious first course.
Potato, Bacon and Gruyere Soup
A hearty potato soup from The Bernerhof Inn in Glen, New Hampshire, enriched with Gruyère cheese and flavored with bacon, onions, Madeira and Worcestershire sauce. The cheese is puréed with some of the hot broth to give the soup a wonderfully creamy texture.
Cream of Brie and Red Pepper Soup
An elegant two-color soup from Orchids at the Palm Court, combining a rich, creamy Brie soup with a vibrant red pepper soup. The two soups are poured simultaneously into each bowl, gently swirled together and finished with sour cream and fresh chives.
Green Goddess Chive Salad Dressing
A creamy, herb-filled dressing with fresh tarragon, parsley, green onion and garlic. Tarragon vinegar provides a pleasant tang, while a little fresh lemon juice adds brightness.
House Vinaigrette Le Bernadin Cookbook
A classic vinaigrette combining red wine and sherry vinegars with Dijon mustard and a blend of olive and corn oils. Simple, balanced and versatile for green salads and vegetables.
Garnet's Vinaigrette
A bright, simple vinaigrette made with fresh lemon juice, Dijon mustard and tarragon. Light and tangy, it works especially well with green salads, vegetables, chicken or fish.
Spago House Salad Dressing
A flavorful vinaigrette combining minced shallots, Dijon mustard, Zinfandel and sherry vinegars with olive and vegetable oils. The shallots give this dressing plenty of character while the two vinegars provide a balanced acidity.
Warm German Potato Salad with Bacon
A classic warm potato salad with tender potatoes, crisp bacon and onion tossed in a sweet-and-tangy vinegar dressing. Celery seed and a touch of liquid smoke add extra depth and savory flavor.
Lemon Rice Salad with Capers and Pine Nuts with Chicken or Pork
A bright and colorful rice salad with roasted chicken or pork, toasted pine nuts, fresh parsley, bell pepper, capers and green onions. A simple lemon and olive oil dressing gives the salad a fresh Mediterranean flavor.
Derby Day Pie
A rich chocolate pecan pie with a delicate, glistening crust and a soft, decadent filling flavored with bourbon and vanilla. Served slightly warm with whipped cream, it's an easy but impressive dessert.
Bullock's Heavenly Lemon Pie
A light and elegant lemon dessert with a crisp, slowly baked meringue crust, a creamy lemon filling and a generous layer of lightly sweetened whipped cream.
Neopolitan Pizza Dough
A simple, long-fermented pizza dough made with Caputo Pizzeria flour and just 0.19 gram of instant yeast. The 24-hour fermentation at approximately 70°F develops flavor and produces a supple, extensible dough ideal for Neapolitan-style pizza.
Senate Navy Bean Soup (Culinary SOS)
A hearty, traditional navy bean soup simmered with a meaty ham bone, onions, celery and garlic. Mashed potato helps give the soup its characteristic thick, creamy consistency while pieces of ham make it substantial and satisfying.
Black Bean and Cheese Burrito (NY Times Food Section)
These crisp, golden burritos are filled with homemade refried black beans, sautéed onion and bell pepper, salsa and plenty of melted Monterey Jack cheese. Serve them simply with sour cream and hot sauce, or turn them into enchilada-style burritos with sauce and additional cheese.
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