These lacy little crisps are just what you need for an easy and stress-free holiday party.
Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves.
Be warned, however: It’s impossible to eat just one.
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Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.
I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.
When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he’s a little obsessed.
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Everything you love about chicken enchiladas… in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot!
Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically.
Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It’s a chocolate tart worthy of any gathering or celebration.
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I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
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This article is brought to you in partnership with De Cecco. All sponsor proceeds from this article go to benefit the non-profit Food Literacy Center.
What happens when pasta meets up with a Mozzarella and Parmesan-loaded white sauce tossed with chopped ham and herbs? Magic! Belly warming, rich, cheesy magic.
There are times when all we need is a big bowl of comfort. That is exactly what we’re making here with this ham and cheese pasta bake.
I made a batch the other day and sent it home with my parents. They came back the next day to insist that I put the recipe on the site, they liked it that much.
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Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch.
I have found that the single thing that makes the biggest difference for making perfect creamy, heavenly potatoes is the type of potatoes you use.
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