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.
Whisked eggs and Parmesan cheese are stirred into a skillet of just-cooked pasta to coat the noodles with a rich, creamy sauce. The spinach isn't traditional but adds color and a subtle earthy flavor twist.
Buttery shortbread, made with Gold Medal flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.
This recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
