Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
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Tender pork chops are baked in the oven with creamy scalloped potatoes with a hint of thyme and Dijon mustard. Continue Reading
Too many morning buns for your crowd? This recipe halves easily. This is part of BA’s Best, a collection of our essential recipes.
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This is the best pasta salad I’ve ever eaten, and people request it frequently. It’s a very easy, light-tasting side dish for a picnic or dinner. Continue Reading
Philly Cheesesteak Strata recipe. Continue Reading
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles. Continue Reading
The classic bread pudding is enhanced with coconut flakes and coconut milk. Continue Reading
Thumbprints aren’t just for Christmas! Pillsbury™ sugar cookie dough gets rolled in crushed graham crackers, baked and filled with a tart Key lime filling in these little cookies that are reminiscent of your favorite spring pie. We topped ‘em with extra white chocolate and lime zest for just the right amount of sweetness. Continue Reading
We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don’t spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.
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We were given a lot of strawberries and I had to figure out what to do with them so they didn’t go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide. Continue Reading