Even though the weather is getting warmer and we’re turning towards healthy grilled recipes like the Grilled Vegetable Wrap with Hummus that I made last week, I can’t help but throw some comfort food into the mix every few days.
Oh my goodness. I don’t post sandwiches very often because it often doesn’t feel like a “recipe” to me, but this one made me change my mind. This recipe is hands down one of the best sandwiches I’ve ever eaten. I want to eat it every day. My humblest apologies, sandwiches, y’all can make pretty …
We love the flavor pairing of these early spring favorites in Strawberry-Rhubarb Tartlets. We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.
The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish, really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado
I love wine. I could drink it every night with a big bowl of fettuccine Alfredo and fresh garlic bread cheesy sticks. But just like the pasta and bread, wi
