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Make these nachos in foil for the perfect tailgating or camping snack or dinner.
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Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!
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This recipe uses frozen corn kernels. You can of course use corn from grilled corn on the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I want to eat it right then and there, on the cob. Mexican crema is a lot like runny sour cream. I don't usually have it around, so I usually use diluted sour cream when a recipe like this one calls for crema. But if you have crema, use it!
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From defrosting to roasting to making the gravy, here's all you need to know to make my family recipe for the perfect roast turkey.
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Make irresistible orange marmalade with fresh Seville oranges, lemons, and sugar. Paddington would approve!
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This easy turkey chili is a great way to use up turkey leftovers from big holiday meals.
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One-pot Mulligatawny-inspired soup wins over curry skeptics every time.
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Beer brats are guaranteed charred, juicy, and never dry. Make them all summer long.
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With a soak in this earthy and citrusy brine, your smoked turkey will have the edge it needs to champion the dinner table.
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Homemade refrigerator pickles are so easy to make and ready in about 24 hours.
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Brining is simple and it's the key to moist, delicious turkey that everyone will want more of.
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Toasted shelled pumpkin seeds make a nice accent to this hearty stew. Use them if you have them, if not, don't worry, the stew will not suffer from their absence.
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This year I decided to grow jalapeño and serrano chiles—those wonderfully hot and flavorful Mexican chilies that are used to make salsa, guacamole, and so many Mexican dishes. But I certainly wasn't expecting each plant to yield over a pound of chiles.
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This easy homemade marinara sauce recipe hits all the marks: it’s sweet, clean, and tart, with fresh basil, garlic, and canned tomatoes. Have a top-notch spaghetti dinner in the time it takes to cook the pasta!
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If you’re using wooden skewers, soak in water for at least 30 minutes before skewering the meat.
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Break out the smoker to create a stunning center piece of apple and sage brined turkey breast with crisp, golden skin smoked over cherry wood.
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Are you planning on making lots of pickles? If so, you might want to try mixing up your own blend of pickling spice! It’s very simple to throw together, and one batch is enough for lots and lots of pickles.
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For the shredded chicken, you can poach your own chicken, cook it in the pressure cooker, or you can use a store-bought rotisserie chicken.
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