Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some Southern flavor with a little kick.
Guests will feel like they're enjoying high tea at a swank hotel. No one has to know these brownie minis filled with luscious Cool Whip were ready in minutes.
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.
Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad.
All the flavors of fall are rolled into this delectable dessert. Make this spicy pumpkin cake roll, and use the remaining cake mix to make a quick batch of cupcakes!
These are really good. Bake the crescent rolls and spread each one with cream cheese and mayonnaise. Sprinkle with dill and garlic, and arrange assorted veggies on top. Chill and cut into squares for appetizers.
Fabio Trabocchi sears golden, buttery fingerling potatoes and tosses them with fresh dill; if you can't find fingerlings, try baby Yukon Gold potatoes. For a lighter version, leave out the pancetta.
