We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping them with crisp breadcrumbs.
Author: Victoria Granof
Author: Moneeka Settles
Author: David Wells
Author: Tracey Seaman
Author: Jan Okun
Author: Sergio Remolina
Author: Lillian Chou
Author: Carol Schreder
Preparing for the Super Bowl? Think bread bowl. This spinach dip is housed in a hollowed-out loaf of bread. Choose pumpernickel or sourdough and have other items for dipping on hand-those bread bites go...
Author: Melinda Anderson
Author: Kristine Kidd
Author: Carolyn Beth Weil
Author: Roberto Santibañez
Author: Jennifer Iserloh
Author: Tracey Seaman
Author: Julian Teixeira
Author: Sharon Buck
Author: Ellen Faris
A childhood favorite gets fancy: Root beer granita is topped with vanilla ice cream, then drizzled with root beer syrup. Try making this with a microbrew root beer.
Author: Bruce Aidells
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most...
Author: Curtis Stone
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version-the outside fries up crisp and golden, while the cheesy middle stays...
Author: Ian Knauer