When entertaining guests, I bring out this savory soup while we're waiting for the main course. It's simple to make—just saute the onions early in the day and let the soup simmer until dinner-time. In winter, big bowls of it make a warming supper with a salad and biscuits.
Add some fire to your everyday poultry with this jalapeño- and ginger-infused coconut chicken from Brazil. Try serving it with brown rice and black beans.
Pillsbury Grands! refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.
Kids will love these edible fuzzy green bugs! Two crawling rows of cupcakes coated with tinted coconut are decorated to resemble whimsical caterpillars.
