It almost doesn't matter how you stack 'em up. If you're using pizza ingredients, everyone digs in. This saucy, cheesy dip with fresh peppers proves the point.
Some might argue the point, but they'd be wrong: There simply is no more delicious combination than salted peanuts, smooth vanilla ice cream and rich chocolate.
I created this candy by combining my husband's favorite cookie recipe and my mom's caramel dip. These sweets really appeal to kids...plus, they can help make them!—Tamara Holschen, Anchor Point, Alaska
Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.
From Wills Point, Texas, Dorothy Pritchett shares the recipe for this Easter morning treat. "It came from my niece in Ballwin, Missouri, who's one of the best cooks in the world," Dorothy credits.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
Ken Oringer believes chefs need to make a point of eating healthy dishes when they can, so he includes protein-rich quinoa in his diet at least three times a week. Here he mixes the grain with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.
