Recipes For Every Cook

Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
Molasses and Black Pepper Quail with Rum, Honey and Grape Reduction
|Marge Perry & David Bonom
For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands! Read more...
Cherry and Dark Chocolate Marshmallows
Cherry and Dark Chocolate Marshmallows
|Marge Perry & David Bonom
A candy thermometer, a well-constructed saucepan that heats the sugar syrup evenly, and patience are key to marshmallow-making success. The pay-off is big, fluffy, flavorful marshmallows.  Read more...
Savory Olive and Rosemary Brown Butter Biscotti
Savory Olive and Rosemary Brown Butter Biscotti
|Irvin Lin
Traditionally biscotti are Italian semi-sweet cookies that are served with coffee or tea. There’s no reason these twice-baked treats can’t also be savory! These olive and rosemary biscotti are perfect... Read more...
Beef and Chorizo Empanadas
Beef and Chorizo Empanadas
|Susan Palmer
These baked empanadas are filled with a slightly spiced beef and chorizo picadillo filling that make them perfect for game day or holiday entertaining. Read more...
Thankful Heart Cookies
Thankful Heart Cookies
|PotsandPans Culinary Team
These soft sugar cookies are sweetened with apple cider, giving them a subtle apple flavor. The delightful hint of apple carries over to the brown sugar salted caramel frosting -... Read more...
Baked Clams
Baked Clams
|Katie Jasiewicz
Ring in the New Year with this easy and delicious recipe for baked clams! We love to have a seafood feast with friends and family on New Years Eve and... Read more...
Apricot Rugelach
Apricot Rugelach
|Marge Perry & David Bonom
The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling... Read more...
Fondant Covered Ghost Cakelettes
Fondant Covered Ghost Cakelettes
|Amy Hatwig
Creating spook-tacular treats for Halloween is easy with the Cake Boss Ghost Cakelette Pan. Decorate your individual mini cakes with buttercream frosting, royal icing, powdered sugar, or any other way... Read more...
Fried Ice Cream
Fried Ice Cream
|Marge Perry & David Bonom
The contrast of the crunchy sweet crust and frozen creamy ice cream makes this a real show-stopper. Be sure to plan ahead: while it doesn’t require much of your time... Read more...
Marshmallow Swirl Ice Cream
Marshmallow Swirl Ice Cream
|Marge Perry & David Bonom
Like Rocky Road, only waaaay better, this ice cream has swirls of our basic chocolate mixture, marshmallow crème and chopped walnuts. Read more...
Pork Tenderloin with Chimichurri
Pork Tenderloin with Chimichurri
|Marge Perry & David Bonom
The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Read more...
Cherry-Chipotle Wings
Cherry-Chipotle Wings
|Marge Perry & David Bonom
These addictive sweet, spicy and smoky wings are a cinch to make, but be warned: they will disappear as quickly as you put them out, so make more than you... Read more...