A list of all the recipes Marilyn Canna has tested.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
With one taste of these quesadillas, we sighed and said, “Oh! So THAT’S what you’re supposed to do with squash blossoms!”
We can’t help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.
A superlatively sumptuous, stupendously simple side of salmon. No swimming upstream with this easy peasy yet impressive recipe.
We’ve no idea where the saying “in a pickle” comes from, but we’d love to find ourselves in a jar of these subtly sweet specimens.
Straight from Venice by way of Charleston, this Southern belle cheats a little, usurping the role of vanilla gelato with butter pecan ice cream.
Talk about come hither appeal! These stunning fillets have got that in spades thanks to a citrusy lilt and a beguiling blend of spices.
This incendiary Thai condiment has recently incited quite the rabid following. Here’s how to save yourself a trip to your local Asian market.
No funnily named fillers. No mystery meat. Just chicken and cornflakes and little tykes clamoring for more.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
Mixing potato and celery root to make mashed potatoes is, well, genius. Not as heavy as traditional mashed, this has added flavor from the celery knob.
There’s one foolproof way that we can think of to get avowed Brussels sprouts loathers to eat them. Hint: It starts with a vat of hot oil….
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