Watergate Salad

INGREDIENTS: 1 20-oz. can crushed pineap­ple, undrained 1 box (3.4 oz.) JELL‑O Pis­ta­chio Instant Pud­ding 1 1⁄2 cups thawed Cool Hwip. 1 cup mini marsh­mal­lows 1⁄2 cup chopped wal­nuts Make the pud­ding and stick it in the fridge for an hour. Stir in all the oth­er ingre­di­ents and stick it back in the fridge for anoth­er hour.

Lorraine’s Potato Salad

If you’re grilling or pic­nick­ing out­side, it should be ille­gal not to have pota­to sal­ad with your sand­wich­es or brisket or hot dogs or whatever.

Yellow Turmeric Rice

I love this recipe! It’s so good I occa­sion­al­ly make it a meal instead of a side dish.

4‑Bean Salad

No, not those beans.

Your Grandma’s Green Bean Casserole

I have a recipe for Supe­ri­or Green Bean Casse­role, but some­times you want it the way your Grand­ma used to make it: Way too much salt, mushy canned beans, greasy French-fried onions and all. I don’t judge.

Superior Green Bean Casserole

Every­body loves this Thanks­giv­ing tra­di­tion, but if you want to hear peo­ple rave about how good yours is, this recipe is the way to go!

Skillet Cornbread

The oper­a­tive word in this recipe’s title is SKILLET. If you don’t have a 9‑inch cast-iron skil­let that would also make a dandy mur­der weapon, go cook your­self some free-range tofu in your $2,000 water­less cop­per skil­let (hand­made by the very finest Amish Zen Mas­ters of Nepal, of course).

No.

Sticky Carrots

Won’t it be nice, just this once, for the kids not to whine about hav­ing to fin­ish their vegetables?

Real Live Honest-to-Louvre French Baguette

Mak­ing bread isn’t dif­fi­cult. Mak­ing baguette with that crisp, deep gold­en-brown crust and chewy insides with skil­lions of holes—it’s a chal­lenge. But the ingre­di­ents aren’t fan­cy or expen­sive: Yeast, flour, salt, water. You can afford some tri­al and error, and the end result is worth it!

Rosemary Focaccia

Focac­cia means “flat bread” in Ital­ian. Sor­ry if you were look­ing for a com­pli­cat­ed back story.