A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
Honeysuckle sorbet is the signature dish of Chef Bill Smith of Crook's Corner in Chapel Hill, NC. This unusual and intoxicating dessert is a fleeting treat.
No skillet is required to make this scrumptious chicken with peanut sauce. Pack it in foil and take it out to the grill – it’s a no-mess dinner solution!
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
Cool Southwestern Salad With Corn and Avocado - Stand corn cob, stem removed and pointy end up, in a deep bowl. Cut downward with a sharp paring knife to remove kernels.
