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Three-ingredient baked chicken coated in mayonnaise and Italian bread crumbs. The mayo keeps the meat juicy while the crumbs bake into a golden, crunchy crust.
Impossible beef enchilada pie with seasoned ground beef, enchilada sauce, cheddar, and a self-forming Bisquick crust that bakes around the filling. A retro one-pan Mexican casserole.
Mango chiffon pie folds whipped cream and beaten egg whites into a sieved fresh mango puree set with gelatin and brightened with lime juice. A no-bake summer pie with cloud-light texture in a baked shell.
Italian-style pineapple ricotta cheesecake with a tender shortcrust pastry, a hidden layer of crushed pineapple, and a light ricotta-cream-cheese filling lifted with whipped egg whites.
German pfeffernusse cookies spiced with cinnamon, ginger, black pepper, cloves, and nutmeg, then rolled in powdered sugar while warm. Crunchy little spice balls with a molasses backbone.
Washington Apple Cake with Cream Cheese Frosting recipe
This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.
Mounds candy bar cake with chocolate cake layers filled with gooey marshmallow-coconut filling and covered in chocolate frosting. A semi-homemade showstopper.
Grape Nut roast is a vintage meatless loaf built on the crunchy cereal, bound with eggs and milk, studded with chopped nuts and celery. Hearty Depression-era vegetarian fare.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.
Pickled mixed vegetables with cucumbers, cauliflower, carrots, celery, onions, and bell peppers in a turmeric-tinted mustard brine. Crunchy garden-variety pickle with classic giardiniera flavor.
Master authentic wok-fried rice with velveted chicken, crisp bean sprouts, and earthy mushrooms. This restaurant technique delivers separate grains with smoky wok flavor and tender, silky chicken.
These small pockets bring the amazing flavor, they are handy and tasty.
This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.
Easy baked butternut squash seasoned with the warmth of cardamom and star anise.