Buttery Herb Stuffing/Dressing

An awe­some recipe! Stuff it in your turkey, stuff it in your face, you’ll love it.

“Cumin Get It” Chili

Cumin’s been around a long, long time.  Ancient Egyp­tians used cumin dur­ing mum­mi­fi­ca­tion. No, really.

Dolly’s Pickle-Forward Cole Slaw

Pick­le-for­ward slaw is yum­my and use­ful: It can be a side sal­ad or sand­wich top­ping or hot dog relish!

Stuffing Meatloaf

If you’ve nev­er tried meat­loaf with stuff­ing, you’re miss­ing a real treat!

Braciole

A rus­tic South­ern Italy com­fort food with three of my favorite fea­tures: It’s easy; you have a lot of time to hang out with fam­i­ly while it sim­mers; and it makes the house smell great!

Toad in the Hole

The lat­est in a series of deli­cious British recipes that sound revolting!

Corn Ribs

So good you’ll be cobsmacked!

Irish Soda Bread

I have no idea why this recipe uses both but­ter and mar­garine. I’ve tried replac­ing the mar­garine with more but­ter, though, and it was­n’t as good as it is with both. Sláinte!

Fluffy Scrambled Eggs

You know how when you go to a din­er or deli, the omelettes or scram­bled eggs are all pret­ty and fluffy? How do they do that? Sim­ple: By sum­mon­ing demons, which I don’t rec­om­mend. Here’s a safer way to make fluffy eggs yourself.

Chateaubriand

Take it from Sam Elliott and Han­ni­bal Lecter: You can’t go wrong with chateaubriand.