America's cut with black and white salsa by Brett Ede

Shrimp Barbeque by Amos Miller

Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs…

Delectable Passover Magic Bars by Skinny Kitchen with Nancy Fox

These bars are rich, sweet, gooey and definitely addictive. This recipe is a takeoff of our Outrageous Magical Bars. We love them so much we’ve converted our recipe for Passover. We’re using matzo crumbs instead of graham cracker crumbs and a spread like Smart Balance to replace the reduced-fat butter. We also added dried…

Corn 101 and a Recipe for Simple and Skinny Grilled Corn on the Cob... by Skinny Kitchen with Nancy Fox


These days you can’t go into a supermarket or visit your local farmers market and not see piles of fresh corn on the cob. One of our favorite things about summer is corn. It’s delicious boiled, grilled, microwaved or cut raw right off the cob.…

Baked Bananas A L'Orange by Henry Moline

This is a simple and very delicious way of ending a meal, that will make the family or friends talk about for a long time.

Easy and Nutritious Banana Bread with Oatmeal by Amanda Millen

Banana bread makes a wholesome meal for the whole family. It is moist and can be stored for up to two weeks. There are a number of ways to serve the banana bread: you can serve it with coffee or simply eat it as an evening snack with marmalade. Here is a quick banana bread recipe that you can make in no time as it requires only about…

Macaroni Salad with Durkee's Dressing for a Large Group by myra byanka

Durkee's, one of the best bottled dressings on the market for sandwiches, and other things, is available in high end supermarkets, like Tom Thumb, Central Market, etc. Prepare this salad several hours in advance and refrigerate.

Easy Black Bean Soup by myra byanka

Use canned black beans for this easy prep soup.

Pumpkin Praline Muffins by Salad Foodie

A crunchy caramel-pecan topping crowns these moist and delicious muffins. Perfect for holiday breakfasts or snacks. I've made these several times but when I made them for this listing photo... I botched up bigtime! They were in the oven beginning to bake when I discovered I left the sugar out of the batter. Urgh------! Tell me if…

Biscuits D'Roma by J. Gino Genovesi

Perfect addition to stews and soups, and great with sausage gravy. This recipe is an improved Italian recipe my mother used. They have a sweet flavor. They are great with butter and jelly on them for kids snacks

Aunt Birdie’s Layered Chicken Salad by Salad Foodie

A make-ahead salad for a crowd, with crispy crunch appeal. There are many variations but this is the way Aunt Birdie prepared it, and it never fails to please at pot lucks and reunions. This is glamorous when layered in a round glass serving bowl, but for a crowd I usually assemble it flat in a glass 9x13" or 10x10" baking dish. It’s…

Aaron's Guacamole by J. Gino Genovesi

This recipe was supplied by my granddaughters boyfriend. Some of the structure was edited by myself

Tuna and Pasta Salad by B Innes

Tuna and Pasta salad a very simple and delicious dish easy to make and great warm or cold.

Baked Artichoke Dip by Salad Foodie

Five ingredients and about 15 minutes of prep work are all that’s needed to bring this bubbly and golden dip to your guests. One recipe serves about 12 people and will disappear fast!