Serves 8
Recipe Themes
These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-p...
This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...
Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...
Pittsburgh chef Kevin Sousa uses leftover franks from his Station Street Hot Dogs in the smoky, intense baked beans h...
Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.Slideshow: Te...
Andrew Zimmern’s Kitchen Adventures Carrots and curry were born for each other and Michael Voltaggio’s cold carrot sa...
This citrusy red wine sangria is spiced with star anise and cloves. Slideshow: More Delicious Sangria Recipes
“I season this meat loaf with fennel and celery seeds so it’s more like a giant polpette [meatball],” says Anya Ferna...
Made with 18 eggs, two cups of cheese and one cup of cream, this frittata makes a decadent brunch dish for a crowd. ...
Anya Fernald loves using shanks from the Angus-Wagyu cattle on Belcampo’s California farm. The richly marbled meat ma...
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