A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
Fancy frosted cupcakes, be warned. The contender is back. Sweet fruit bakes on the bottom of lemon cake for a new mini-take on a classic crowd-pleaser.
Grape jelly and honey BBQ sauce are the classic combo that make these cocktail meatballs disappear from the table so quickly. Pineapple and red pepper add a tiki-bar twist.
Whether you're planning for pint-size palates or simply desire to serve appetizer-sized portions of the American classic, these mini burgers are a guaranteed crowd pleaser.
Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
