Spice up familiar seven-layer or Hello Dolly bars with cinnamon chips and a Biscoff cookie crust.
Red velvet and Christmas are a perfect match. Wrapped in plastic with a cute bow, or baked into mini loaf pans, this pound cake makes a great last-minute gift.
Shopping for the gourmand in your life? Or simply want to bring some cheer into the kitchen? Here are some holiday gift ideas from Stir It Up! blogger The Runaway Spoon.
Had enough of leftover turkey sandwiches? Go for a warm and hearty turkey chowder instead. Tips on how to cut prep time make this recipe an easy post-holiday meal.
Do something different with leftover turkey this year. These hot brown 'sandwiches' are like individual turkey-cheese casseroles, the perfect lunch for a long weekend.
There's no doubt about it, buttermilk makes everything better. A sweet syrup, either molasses or sorghum, blends with tangy, creamy buttermilk to create a light custard in this pie.
This decadent chocolate, caramel Bundt cake will disappear leftover Halloween candy in a jiff.
Everyone loves a pizza party! Mix up the pumpkin pizza dough and pumpkin-tomato sauce ahead of time, then gather plenty of toppings, the kids, or a group of friends, and go to town.
It's not quite stew season, but a savory cobbler seems just the ticket. Sweet corn and juicy shrimp are nestled under a bed of tender biscuits.
Keep this easy spread simple with a few crackers, or stir in some walnuts or dried cranberries and serve it on square slices of rye.
Sometimes simple pies are the very best. This butterscotch pie comes together in the blender in just a few minutes.
Spoon bread is an old Southern recipe. Adding bacon to the bread and topping with tomato-bacon jam makes this dish more than just a simple side.
To pep up your tabbouleh, first soak the bulgar wheat in lemon juice. Then add a variety of fresh, summer market vegetables and seasoning for flavor-packed salad.
Once you taste tomato butter, you may never go back to ketchup. Preserve the sweet and tart taste of a good tomato to use throughout winter.
For a light summer supper, serve up a dish of lady peas and tuck a few buttermilk hoe cakes alongside.
Add a little confectioner's sugar to a basil pesto and use it as a sauce on sweet melon.
Baked beans go with everything at a cookout: burgers, ribs, or grilled chicken. During the summer, when beans are plentiful at farmers' markets, use fresh shelly or October beans to make a pot.
Sometimes the simplest ingredients combine to make something absolutely divine. Serve this cake in the morning or for tea and call it a coffee cake, serve it after supper with a scoop of ice cream and call it dessert.
A quick tomato sauce always comes in handy. Use this recipe to top pizza, pasta, or bruschetta.
Traditional Mexican food uses squash blossoms as flavoring in a wide variety of dishes. Sauté squash blossoms and onions to stuff tortillas, and then use them as added flavoring for a mild salsa whipped up in the blender.