Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.
Author: Outta Here
A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.
Author: Mario Batali
Make and share this Jiffy Cornbread Casserole With Onions and Cheese recipe from Food.com.
Author: keort
Author: Amelia Saltsman
Author: Sara Foster
Author: Lillian Chou
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Author: Jeanne Thiel Kelley
Author: Nancy Oakes
Author: Melissa Roberts
Author: Andrea Albin
Author: Bruce Aidells
Author: Prem K. Singh
This luxurious treat is somewhere between a trifle, a tiramisù, and a summer pudding. The lime gives it a wonderful brightness.
Author: Lori Longbotham
Author: Edna Lewis
Author: Ruth Cousineau
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Author: Ursula Ferrigno
Author: Bon Appétit Test Kitchen
Peach pie is such a happy pie. Maybe because peaches are in season during the summer, peach pie seems to call out for taking it easy and enjoying the day.
Author: Kim Ima
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to...
Author: Rhoda Boone
Author: Maggie Ruggiero
Make and share this Old Fashion Deviled Eggs recipe from Food.com.
Author: drhousespcatcher
Author: Rozanne Gold
Author: Sara Foster
Author: Teresa Barrenechea
Author: Shelley Wiseman
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is...
Author: Leticia Moreinos Schwartz
Author: Kay Chun
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
This Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon-is worthy of a glass of sweet tea.
Author: Paul Grimes
Author: Ruth Cousineau
Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Author: Mario Batali
Author: Marge Perry
Author: David Guas
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Author: Sara Foster
Author: Molly Wizenberg
You can lighten this recipe up a little by using turkey bacon, & low-fat mayo. From allrecipes.com
Author: cookiedog
Author: Ian Knauer