Easy to make recipe is from a 1989 Alabama fund raiser cookbook.

Homemade Chicken and Dumplings. Everything is made from scratch.

Corned beef hash with the addition of beets.

Pie made with freshly squeezed key limes, homemade graham cracker crust, and real whipped cream.

A pretty orchid colored smoothie made with fresh fruit and yogurt.

A smoothie made with sweet potato, yogurt, ginger, and cinnamon tastes like sweet potato pie.

An easy Frittata using frozen spinach, Yukon gold potatoes, and Monterey Jack cheese.

Simple sandwiches made with good bread, butter, bacon, avocado, topped with lime juice and sea salt.

A no bake cookie that will have you in out of the kitchen in no time.

A cheerful and delicious winter salad topped with a creamy poppy seed dressing.

Muffins made with whole oats and topped with a sweet and buttery streusel topping.

Buttery and crunchy sesame seed cookies popular in Charleston, South Carolina.

Enchilada made with fresh spinach and queso blanco.

Small sandwiches made with a combination of "new school" egg salad and tuna salad.

A blueberry cobbler recipe I couldn't resist trying, because I found it to be so unique.

Pink slime free organic ground beef burgers with melted blue cheese.

A easy and healthful dinner with Mediterranean flavors.

A salad made with leftover homemade bread, plus tuna and fixings for tuna salad, served over baby spinach.

An Indian curry dish made with fresh winter greens, spices, and paneer.

Dried black beans cooked in the crock pot with leftover smoked, pulled pork.

A whole-wheat, deep-dish, pizza made in a black iron skillet.

Black-eyed pea curry for a different take on a traditional New Years dish.

Muffins made with fresh, homemade applesauce, made with locally grown apples.

Ratatouille made with grilled eggplant, zuchinni, colorful bell peppers, sweet onions, plus tomatoes, all locally grown.

If you're looking for a probiotic-loaded DIY dairy project that's a little less involved than yogurt making, the cultured milk drink known as kefir (keh-FEER) just might be for you. More

Get Recipe

I decided before I even began this year's Vegan Experience that an excellent vegan ramen broth would be one of my ultimate goals. But one does not simply jump into ramen. Suffice it to say, ramen is a high mountain to climb. I decided that I'd start by coming up with a vegan udon broth that could compete with the real thing in terms of flavor potency and sheer deliciousness. More

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

A virtuous oatmeal porridge dressed up with port-poached prunes. More

Thick, silky, and speckled with tiny chunks of blueberries, this jam has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. It would be perfect between layers of French toast, but also try it with buttery scones or cinnamon streusel muffins, or swirl it into oatmeal. More

Get Recipe

I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite. More

This old fashioned pudding is a favorite in Northern New England. More

Get Recipe

Even when you think you know nutmeg, it jumps out to surprise you with some new flavor pairing. After about 1,000 years of circulation on the global spice routes, nutmeg's worked its way into a significant fraction of Asian, European, Middle Eastern, and African cuisines. It seems to go with just about anything, and its rich, fragrant flavor and aroma are intoxicating. More

The resulting bread had a nice soft crumb, even between the closest swirls, with none of the typical smashed flat sections. I'm pretty pleased with this method. This is a great breakfast bread and makes an interesting grilled cheese sandwich, as well. More

This is one of the easiest recipes I've tackled so far for Cookie Month 2010—basically just a matter of getting all the ingredients mixed into a sticky dough, then plopping them on a cookie sheet. The wafter-thin, brittle and chewy almond flavored Lace Cookies turn out looking like the ones from the ribbon-tied bakery box. More

These days, just having a web page is not enough—social networking is key to getting the word out about your restaurant. Over at the AmEx OPEN Forum, Adam talks about how restaurants can optimize their Facebook presence. Check out the article and tell us what you think. Do you use Facebook to keep up with your favorite restaurants? More

This recipe for Butterscotch Pudding with Sautéed Pears joins sweetly caramelized pears with a rum-spiked butterscotch pudding. Cooking the pears down in a combination of olive oil, sugar, and lemon and orange juices renders them sweet with a welcome hit of citrus, perfect for cutting through the rich creaminess of the butterscotch pudding. At No. 7 in Brooklyn, chef Tyler Kord and pastry chef Amanda Clarke serve their puddings with a dollop of freshly whipped cream and a few crisp shortbread cookies flavored with finely ground Turkish coffee. More

Pimento cheese is one of my all-time-favorite desert-island foods, so when I came across this recipe for Bacon-Pimento Cheese Bread I was instantly in love. Incorporating all of the ingredients for pimento cheese into a loaf of white bread along with some crisp bacon seemed almost too good to be true. And of course, there was the even more intriguing possibility of spreading the bread with a little more pimento cheese. More

Sesame is usually chickpea's silent partner in hummus. But this hummus has a definite sesame accent, with toasted whole sesame seeds ground in, toasted sesame tahini, and toasted sesame oil. A strident snack for scooping onto homemade whole wheat pita chips. More

You know the part in an infomercial where color drains out of the screen and people turn into idiots who just can't do anything right? Pouring milk, chopping onions, cracking eggs, opening jars, making burgers—the opportunities to fail at these simple tasks are endless. Here's a montage of these moments of frustration (not all food related, but mostly). More

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced. More

[Photograph: Blake Royer] Chana masala, more than anything else, speaks to the wondrous things Indian cuisine can do with vegetables. I don't think any other cuisine can make dishes as hearty, rich, filling, and, well, meaty with nary an animal... More

[Photograph: Blake Royer] I certainly don't remember umami on my elementary school charts next to sweet, salty, bitter, and sour. It seems like it's only been within the past decade that this fifth flavor has been widely discussed. Maybe that's... More

[Photograph: This Is Why You're Fat] Remember the Cherpumple? That pie-cake-splosion from Charles Phoenix we told you about? Here's a better view of the monster. The anatomy: Bottom: Pumpkin pie inside a spice cake Middle: Apple pie inside a yellow cake Top: Cherry pie inside a white cake, all surrounded by cream cheese frosting That's a whole lot of pie guts. Cherpumple: probably more fun to say than it is to eat. Related How to Make the Cherpumple Cakespy: The Pumpkin-Apple-Pecan Pie Taste Test: Frozen Apple Pies... More

The holidays are full of great cookies but no one cookie represents the season better than the sugar cookie. More