Big chunks of pork shoulder are braised in a slow cooker in a tangy, slightly spicy tomatillo-based salsa verde until fork tender.
Shrove Tuesday, or Pancake Tuesday, is celebrated around the world on the day before Ash Wednesday. Consuming pancakes is one of many 'mardi gras' (Fat Tuesday) traditions of feasting before the fasting season of Lent begins.
Nothing beats a slice of warm cornbread topped with a slab of melting butter.
Assemble your oatmeal jar the night before to enjoy an instant breakfast boost in the morning or take it to-go.
A meal so good, you could have breakfast for dinner.
Leeks, chestnuts, and whole grain mustard seriously up the game on braised chicken thighs.
This quick, weeknight curry can be combined with any vegetable such fresh green beans, asparagus, and red bell pepper.
A crumb cake with a gorgeous, crunchy-sweet topping and a lesson in using the right sized pan.
Served with a poached egg on top, zucchini fritters make an easy carb-free breakfast.
A simple 'sauce' of parsley, lemon zest and juice, capers, scallions, garlic, and olive oil delivers the promise of spring when spooned over pan-seared salmon.
If you love frosted sugar cookies but are running short on time to roll and cut heart-shaped cookies, here's a simple fix to satisfy your pink frosting fix on Valentine's Day.
Serve some garlic bread and a salad with this meaty, cheesy pasta dish to make the perfect comfort food meal.
Dark chocolate and dried cranberries combine for a decadent weekend scone.
A blondie with a layer of dulce de leche in the middle is finished off with a thin layer of sea salt.
This recipe provides a twist on traditional chili by using sirloin instead of ground beef.
Bacon jam – homemade or store-bought – is the salty-sweet-tangy heart of this pasta dish.
Roasting onion and garlic both tames their flavor and brings out their sweetness to create this velvety onion soup.
Boost your app spread for the Super Bowl with a bowl of salty, firey edamame.
Instead of fried, this General Tso's chicken is breaded and then baked.
For authentic Southern shrimp and grits be sure to use stone ground grits, not the instant or quick-cooking kind.