Deep-Dish Sour Cream–Apple Pie with Cardamom Streusel

This sour cream apple pie is so deep, it’s made in a springform pan. The apple filling is tangy with sour cream, and it’s all topped with the streusel.

  • Quick Glance
  • 1 H
  • 6 H
  • 23

Matcha Tea Leaf Shortbreads

Buttery shortbreads take on an Asian accent—and an absolutely unforgettable appearance—with the addition of matcha powder.

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  • 1 H, 5 M
  • 2 H, 25 M
  • 3

Shrimp Paste

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

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  • 15 M
  • 30 M
  • 0

Toffee Cookies with Dark Chocolate Glaze

These toffee cookies are biscuits topped with melted dark chocolate, pecans, and a sprinkle of fleur de sel. Serve the cookies as dessert or give as a gift.

  • Quick Glance
  • 40 M
  • 1 H, 5 M
  • 0

Lemon-Scented Pull-Apart Coffee Cake

“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.

  • Quick Glance
  • 1 H
  • 3 H, 45 M
  • 68

Bacon and Cheddar Macaroni and Cheese

Inspired by a stuffed baked potato, this stovetop mac and cheese is loaded with bacon, Cheddar, and sour cream. Indulgence, baby.

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  • 25 M
  • 30 M
  • 4

Chicken and Dumplings

An American classic. these chicken and dumplings comprise stewed chicken in a creamy gravy beneath oh so buttery dumplings. This chicken and dumplings recipe is made with chicken, creamy gravy, and buttery, feather-light dumplings. An American comfort food classic.

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  • 1 H
  • 5 H
  • 5

Poached Pear, Rogue River Blue Cheese, and Hazelnut Salad

For this salad, fresh pears are poached in red wine to give them a gorgeous color and deeper flavor that’s delicious with the assertive blue cheese and toasty hazelnuts.

  • Quick Glance
  • 25 M
  • 40 M
  • 0

Wild Mushroom Grits

Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.

  • Quick Glance
  • 45 M
  • 1 H
  • 0

Maple-Glazed Tuna with Pear-Potato Salad

Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

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  • 45 M
  • 45 M
  • 0

Barley Salad

For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.

  • Quick Glance
  • 30 M
  • 1 H, 45 M
  • 0

Persian Rice Pilaf with Saffron

Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.

  • Quick Glance
  • 40 M
  • 1 H
  • 6

Ham Hock and Split Pea Soup

Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.

  • Quick Glance
  • 50 M
  • 2 H, 5 M
  • 6

New Potato Hash with Poached Eggs

New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.

  • Quick Glance
  • 50 M
  • 1 H, 25 M
  • 0
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