An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.
Yeah, I said it, POWER muffin baby. Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it's the Olympics that have me all excited, perhaps...
Served with a creamy, full-bodied dip, sugared puff pastry stars and a fresh berry medley make a festive dessert. It's pretty, delicious and easy to prepare for the Fourth of July or any summer gathering. —Gail Sykora, Menomonee Falls, Wisconsin
This is by far the best peach cobbler recipe I've found. It tastes more like the peach cobblers my mother and grandmother made. The dessert recipe is simple to make and all the ingredients are readily available. If friends or family are coming by, I can prepare this dessert, pop it in the oven and wait for the oohs and aahs as my guests are welcomed to our home by the warm aroma of fresh-baked peach cobbler. –Member Review
This is my version of a Mexican Taquito. My family loves both Buffalo chicken and Mexican food, so that is how this recipe came to be. Combining spicy Buffalo flavors with the creaminess of Philadelphia cream cheese, all wrapped up in a tortilla was a winning combination in our home.
Heart-healthy vegan muffins made with fresh red cherries and chopped dark chocolate. Minimal ingredients and equipment keep these simple, approachable and quick.
If ever there was an irresistibly delicious dessert THIS IS IT. The recipe comes from my friend Mindy's mom, Peg. Peg, I think you might owe me a years
My daughter loves muffins with surprises inside, so this recipe is for her. Who doesn't like a surprise? I already have my Nutella Filled Banana Muffins on the blog. These muffins contain a sweet...
Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout of Oakland, California's Commis makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil. It's awesome on tomatoes, but he also likes using it on fish.
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
