Killer Hogs BBQ Sauce Recipe by Malcom Reed

Perfectly simple BBQ sauce recipe we use in competition BBQ contests. You don't need a complex list of ingredients to have a great sauce... you just need the right ingredients that focus on complimenting the flavor of the meat instead of covering it up.

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Ultimate Chocolate Chip Cookies by Chef Chuck

Delicious and rich.

Parmesan Polenta with Cranberries and Bacon by Kyra Martin

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat it anytime. Or all the time is good too!!!

Two Memphis BBQ Sauces by myra byanka

In between the sweetness of Kansas City and spicier Texas bbq sauces. I use homemade chili powder, and if you don't, invest in a better quality powder like Gephardt's or Mexene.

Bleu Halibut by Kevin Olomon

The Fairbanks Princess is a hotel built literally on the banks of the beautiful Chena River. When I served as chef there, Vivian was one of our most talented members of the staff. She was not only a fantastic cook, she had a sunny atmosphere and a whacky sense of humor, and Blue Cheese Halibut was her dish. The preparation is very…

Broccoli Salad by Chef Smith

Deli-Style Rye Bread for Beginners by myra byanka

There is a relatively new method in baking bread that is becoming very popular. It is called cold fermentation. It allows one to bypass sponges, bigas, etc., as well as kneading. In basically a few minutes you can mix the dough, let it rise, then it goes into refrigeration for three days to develop the flavor. This makes it easy prep…

Hank's Chilli Fudge by Henry Moline

This can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great.

Special Burger Sauce by Chef Smith

"BTP" Bacon Tomato Pasta by Chef Smith

Graham Cracker Crust by Chef Smith

Cajun Chicken Linguine Alfredo by Skinny Kitchen with Nancy Fox

A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings. If this doesn’t wake up your taste buds, nothing will! Don’t worry though, if you don’t like your food too spicy, just add less seasoning and it’ll still taste…

Cajun Chicken Linguine Alfredo by Skinny Kitchen with Nancy Fox

A bit spicy, a bit creamy, this decadent pasta brings a classic Chicken Alfredo to a whole new level. It’s bursting with flavor and spice thanks to the Cajun seasonings. If this doesn’t wake up your taste buds, nothing will! Don’t worry though, if you don’t like your food too spicy, just add less seasoning and it’ll still taste…

Pig Pickin' BBQ Sauce for Pulled Pork or Ribs by myra byanka

East Texans are famous for bbq pork, not to say it can't be had in other parts of Texas, just as delicious to eat. While Carolinians justly deserve accolades for their pork, they prefer vinegar and mustard sauces. This is a mild tomato-based sauce for pulled pork, or it can be slathered on ribs that are almost done, and also served at…