Take a four-week culinary history webinar with Stir It Up! editor Kendra Nordin. The course will explore early food movements in the 1800s up to modern day practices of 'eating local' and urban homesteading.
Buttermilk biscuits and salty country ham are a match made in heaven. Kick it up a notch by incorporating the ham directly into the biscuit and adding a layer of cheese.
Inspired by 'The Trout' by French Realist Gustave Courbet, these Danish open-faced sandwiches would make a great appetizer for a party, or even a light lunch.
There's a cookie monster inside many of us, and that calls for a monster cookie. This do-ahead recipe is all about the chocolate; chocolate chip cookies rolled in mini M&Ms.
One man's solution to the food desert in South Central, Los Angeles.
French toast meets bread pudding in this breakfast recipe. Sprinkle in a layer of chopped pecans, brown sugar, cinnamon, and nutmeg and then serve with maple syrup.
Deborah Madison, a leading authority on vegetarian cooking, teaches home cooks how to coax delicious flavors out of vegetables by understanding their relationships to each other.
Leftover pot roast combines with potatoes to make a hash that shows why meat-and-potato dishes never go out of style.
Boiled corned beef with root vegetables is a classic New England dinner, as well as a cherished St. Patrick's Day supper.
High-quality lamb makes all the difference in this stew. Bacon adds a smokey saltiness, and peppery parsnips, sweet carrots, and potatoes compliment the other flavors nicely.
Pi Day may be a good excuse to indulge in whipped cream and sugary fillings nestled in graham cracker crusts. Here's a vintage pie recipe that doesn't go overboard with sugar and is still a satisfying end to a good meal.
March 14 (3.14) is Pi Day. Since baking and math go hand in hand, why not celebrate Pi Day with this Southern Meyer lemon pie? Chilled and bright with a tangy citrus flavor, each piece is like a slice of summer.
A cake-like doughnut with a sugary glaze are easily made in a muffin tin for a brunch get together.
'Superfood Kitchen' by Julie Morris just happens to be 100 percent vegan! It boasts a wide variety of recipes, including a dessert section. Give this kale and black-eyed pea stew a try.
Putting banana pudding parfaits in jars make them easy to store and easier to bring with you.
Get your veggie fix with a roasted delicata squash & tortellini salad that works as a main course or a red cabbage, carrot, cilantro slaw as a colorful Asian-inspired side.
Lots of big flavors– cumin, garlic, celery, red bell pepper, tomatoes, jalapeño pepper, and smoked ham hock– blend into a satisfying soup with a Southwestern kick.
Winter still got you down? Transport yourself to somewhere sunny and summery with these bright and beach-y tacos. They're quick enough for a weeknight meal.