Recipes

An ideal dish for putting all the good things in your garden to use, this can easily be doubled if you’d like to have extra on hand for a quick pizza topping. You can also add diced grilled slices of eggplant for an extra-smoky twist.

Watching the big game at home? What you need is a good dip, and we have a delightful new recipe for you to try. This beer cheese dip is smooth and creamy, with a subtle tang from the lager, and plenty of cheese to satisfy the cheese lover in you. Grab some chips, pretzels, or the Braided Pretzel Wreath for dipping and and enjoy the game!

Light and fluffy bread dough gets a cheesy twist with these Boursin garlic bread swirls. This cheese-filled bread makes the perfect side dish for spaghetti and pasta.

This baked pimento cheese dip has an extra kick that comes from the spices added to the recipe, like Worcestershire and horseradish. When served piping hot with chips or pretzels this simple snack is an instant crowd pleaser.

Ingredients2 cups yellow rice, cooked (Mahatma)¾ cup Greek yogurt3 eggs1 teaspoon salt1 teaspoon cumin½ teaspoon turm...

These easy and delicious brussels are perfect for every occasion and the response is the same: delicious! Pick out smaller brussels from your local market so they roast quickly. If you use larger brussels, add 5-10 minutes to your cook time.

This simple baked side dish will fill your kitchen with the sweetest aroma, and takes just minutes to prepare before you throw it in the oven.

This recipe for simple, delicious cheese dip makes the perfect last minute snack, appetizer or addition to your party menu. Other varieties of cheese may be substituted for the cheddar. Try Monterey Jack or Pepper Jack for a little extra spice. To reheat leftover cheese dip, place in the microwave for 30 second bursts until smooth or reheat very slowly on low heat in your cast iron skillet.

This recipe is all about butter distribution - onions lightly caramelized in butter and buttered toast are studded throughout soft cornbread in a generously buttered baking dish and topped with, you guessed it, more butter. This recipe uses one-day old cornbread to help create the perfect texture. We suggest cutting your cornbread into 1-inch cubes and setting it out overnight with the white bread to dry out. This cornbread recipe is one of our favorites, but feel free to use your own. You can also substitute the clam chowder for cream of celery or mushroom soup if you prefer, but there’s something nice about the brininess of the clams with the sweetness of the cornbread - an homage to New Orleans style oyster dressing without the expense of the oysters.

This side dish is beautiful and knockout delicious, making it perfect for the Thanksgiving table, but easy enough for everyday.

This is an impressive dish to serve family style with a rotisserie chicken on a crisp fall evening. Many chefs will tell you the best way to make roasted vegetables is to parboil them before throwing them in the oven, but that can take a lot of time. The lid on the Every Day Pan is safe for oven use up to 400 degrees Fahrenheit and makes it easy to give vegetables a quick steam before roasting, which has the same effect as parboiling.

In an ideal world, we'd make tortillas from fresh masa every time. Luckily, masa harina flour is a good alternative and makes any homemade tortilla a vast improvement over most store-bought ones. Masa (wet) and masa harina flour (dry) differ from the cornmeal used in cornbread because they have undergone a centuries-old process called nixtamalization. This means that when the corn is just harvested, it’s dried and then soaked and cooked in an alkaline solution. This helps soften the corn while making it considerably more nutritious. You can make a small investment in a tortilla press, which will produce perfectly uniform rounds, or press the tortilla dough between sheets of plastic wrap or wax paper underneath a skillet. Traditionally, a comal (a flat griddle) is used to cook the formed tortillas, but a cast-iron pan works just as well. Try to resist tampering with the cooking tortilla. Tortilla makers pride themselves on turning the tortillas only once. To encourage an air bubble, which is the sign of a properly made tortilla, they tickle or poke the center, often with the end of a dry, clean towel. Whether or not your tortillas inflate on the griddle, they will certainly improve any meal, even a simple bowl of black beans with a bit of salsa. Once you get this recipe down, as long as you have masa harina on hand you will be able to make tortillas anytime. To store the finished tortillas while making more, wrap them in a clean kitchen towel. They steam slightly and become even softer before serving. The tortillas can be made a few hours in advance, but wrap them in foil instead of a kitchen towel until ready to serve. Before serving, warm them in an oven (or toaster oven) set at 300°F for 10 minutes, or until warmed through.