Use a Bundt pan or any other decorative ten-cup fluted pan.
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a...
Author: Anna Stockwell
Author: Susan Herrmann Loomis
Author: Shirley Lomax Brooks
Author: Jeanne Thiel Kelley
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs,...
Author: Leticia Moreinos Schwartz
Place these shrimp and dill-seasoned deviled eggs in a plastic food wrap-lined egg carton for easy carrying to any event or celebration.
Author: Land O'Lakes
The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.
Author: Ignacio Mattos
This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner...
Author: Melissa Hamilton
Deviled egg salad is an easy way to reinvent the classic appetizer. It's transportable, shareable, and made for potlucks. Don't forget the sprinkle of...
Author: Elise Bauer
These Italian sandwich cookies are filled with rich almond flavor from a storebought paste.
Author: Lillian Chou
Author: Victoria Granof
Author: Lisa Zwirn
Author: Joan Nathan
Author: David Kamen
Author: Nancy Silverton
Author: Terry Gibralter
Whether its breakfast or breakfast for dinner, this hearty hash topped with fried eggs is sure to please!
Author: Land O'Lakes
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith