A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Author: Dorie Greenspan
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish chorizo).
Author: Nils Bernstein
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness...
Author: Ian Knauer
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure