No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
Few cheeseburgers assume that diners want a double, yet when have you ever not wanted a double? Onion rings included.
This riff on classic shortcake sandwiches spiced peaches between sweet biscuits and softly whipped cream. You’re welcome.
Fresh crab necessitates only Old Bay, and, on occasion, a bib. But you’ll need only the Old Bay for these summery crab cake burgers.
Small and easy to hold with one hand while you clutch a beer in the other, these DIY sliders are swell for kids of all ages and sizes.
Corn relish can take on all manner of guises. This one gets gussied up with onions, bell peppers, cider vinegar, sugar, and celery seed.
No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
The classic French onion soup recipe gets a lift from apples, crispy bacon and a liberal sprinkling of Cheddar cheese. A great lunch soup for the family.
These pineapple muffins are like individual pineapple upside-down cakes. Perfect for breakfast or dessert or anytime in between.
Posole is a thick, hearty soup, but the name also refers to dried corn. For this recipe use canned hominy and pork shoulder. Cook until the meat is tender.
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