Take that rainy-day-favorite and put it on the grill! Reducing tomato soup into a spreadable condiment is a perfect way to amp up this grilled cheese hot dog!
Summer is hot dog season and I love an adventurous relish! This topping is inspired by Georgia's most famous fruit; it's a little sweet and a little spicy! Make a double batch of the relish and save it in your fridge to top grilled fish, slather on sandwiches, or stir into cream cheese for a thrilling dip!
Tasked to write a recipe for a dear friend (Shirley Bovshow), I wanted to make sure I was accurate in referencing her heritage. We spoke about the foods she grew up eating, and I incorporated those into a new take on classic baked beans.
I often call these my pizza beans because A) it's accurate, and B) it's a great way to lie to myself so I don't order another late-night large for snacking. This is an Italian-American-inspired take on baked beans, trading Navy beans for cannellini, and swapping molasses and bacon for oregano, sausage, and parmesan.
If you know anything about my early days in NYC, you know that I lived off of canned baked beans simmered with cut up hot-dogs and topped with a handful of crushed pretzels. Fast-forward to my adult life, and I figured it was time to make my favorite food from scratch.
Have a wedding coming up? These make great guest-favors and can be made in large batches quickly! Package them up in paper cones or cellophane bags and you're all set!
It's worth scouring garage sales and thrift stores for clay baking vessels. For some reason, people dispose of them after a few years of use. Trust me, when you find one, hold onto it. You may not bake in it every week, but when you use it you'll be in awe of the results.
This is the ultimate one-pot dinner. Imagine you're a cowboy living on the frontier and this dish starts to make sense. I corralled the sort of ingredients that would have been available to ranchers and cowboys and frontierspeople in the 1800's. Coffee, whiskey, beef, potatoes, they're all in here.
Want something unique to serve at brunch? I love a sweet-savory mashup, and this definitely hits the spot. Caramelizing onions in bacon fat is a surefire way to make your house smell good before guests come over! The dish takes a little time, and a lot of stirring (to avoid burning), but don't let that scare you away! Trust me, your guests will be clamoring for it.
Store-bought puff pastry has never been cuter, make these for Valentine's Day and you'll be a winner.
Skip the store-bought pastries this week and make these pop hearts! They're my delicious take on the institutional PopTart, but since they're made with fabulous jam and puff pastry, they're easily 100% better.
Looking for a new way to amp up your whipped cream? Beat in some mascarpone cheese and caramel. You'll never look back. I serve these with my red velvet chocolate cookies, dip or schmear, just start eating!
If you're a fan of Hallmark Channel's Home & Family show you'll recognize this recipe from one of Ali Fedotowsky-Manno's segments. I love writing recipes for television, but sometimes we don't get to show all of the steps involved!
My dear friend Debbie swears by warm rice pudding, but I'll never agree. For me, rice pudding is best served straight from the fridge. I want it cold. I want it thick. I want it creamy.
Forget the name for a second and just accept this drink at face value: a frothy head, creamy body, and tangy finish. Could you want anything more?
The Super Bowl may be over, but you can always chow down on good snacks. Get into this savory version of puppy chow!
This dish is the epitome of trashy-delish. Instead of making nachos for the Super Bowl, I decided to make nacho-lasagna, nachosagna.
I'm a sucker for a salty snack, and this hits the spot. With the Super Bowl coming up this weekend I wanted to make sure you have something crunchy, savory, and easy to eat for hours on end!
I'm decidedly not a fan of yogurt, yet I cannot stop eating these panna cotta cups. In all seriousness, if you're looking for something sweet to serve at the end of your next brunch, this is the dish for you. It's elegant, simple, and inordinately decadent.
Definitely not smooth, most decidedly not creamy.