Author: Jeanne Thiel Kelley
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Rick Rodgers
Author: Cynthia Nims
This is the ultimate turkey sandwich.
Author: Betsy Beckmann
Author: Tracey Medeiros
Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.
Author: Andy Baraghani
Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.
Author: Claire Saffitz
There's a reason why people love sweet and sour, and it looks like this.
Author: Pableaux Johnson
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
Author: Joan Oswalt
Author: Tracey Seaman
Author: Jeanne Thiel Kelley
This is a simple, classic homemade sausage recipe; serve it on a crunchy roll with mustard and sauerkraut.
Author: Ryan Farr
Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.
Author: Kemp Minifie
Author: Rick Rodgers
Author: Virginia Burke
Author: Diana Barrios Treviño
Author: Rick Bayless