This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. And you can take a shortcut with the crust because the recipe calls for frozen mashed potatoes.
It's hard to find a French bistro menu that doesn't serve up classic steak frites (or fries). Letting the steak rest after cooking keeps it juicy by allowing the juices to redistribute throughout the meat.
It seems like someone brings buckeyes to every cookie exchange party. What are buckeye cookies? They have a smooth peanut butter filling and are coated with rich semisweet chocolate.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
Kids will love these edible fuzzy green bugs! Two crawling rows of cupcakes coated with tinted coconut are decorated to resemble whimsical caterpillars.
This crunchy pretzel-coated chicken, from Manhattan’s City Bakery, is dredged in a tart-and-creamy mustard dressing that cleverly doubles as a dipping sauce.
These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.
