This Stuffed Leg of Lamb recipe contains leg of lamb, stove top savory herbs stuffing mix, kraft shredded mozzarella cheese, olive oil, portobello mushrooms and more.
Quinoa works just as well as the traditional bulgur, and it takes less time to cook. We prefer curly parsley here, but flat-leaf parsley or a mix of other herbs would also be delicious.
Cubes of cranberry gelatin and fat-free pound cake are layered with cinnamon-flavored vanilla pudding and mandarin oranges for a great holiday dessert.
Dress thinly sliced vegetables with our fresh take on catalina dressing--inspired by two Birmingham chefs, Wil Drake and Roscoe Hall--and garnish with any fresh herbs you like.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
This homemade pudding in this layered dessert is divine, economical, and uses on-hand staples such as milk, eggs, flour, sugar and bananas. The peanut butter sandwich cookies take this trifle over the top.
"Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe, and develop your own luscious variation." —Donna Noel, Gray, Maine
