NICE As Pie: Staying inContact Through Food
Alabama Fire Crackers
Mom's Peanut-Butter Delights (No Bake Cookies)
Homemade Crescent Rolls
German Pancakes with a Fall Twist
Lucy's Pound Cake
Sage's Carrot Butter Pate
Chicken with Champagne and 40 Cloves of Garlic
Bow-Wow Wow Bites
Mom's BBQ Country Ribs
Grandma Hazel's Homemade Macaroni and Cheese
Cherry Banana Dessert aka “Pink Stuff”
Pork with Celery Stew
Fake Rabbit (Falso Conejo)
Chili cheese (Aji de queso)
Jalapeno Popper Rolls
Sweet Onion and Pepper Rolls
Korean Spicy Pork (Dwaejigogi)
Gnocchi and Sausage in Brown Sauce
Maryland Eastern Shore Hot Crab Dip
Maryland Eastern Shore Crab Cakes
Charlotte’s Johnny Marzetti
Pasta with Red Lentils and Artichoke Hearts
Chicken Mushroom Bake
Lentil Sausage Stew
White Chicken Chili
Healthy Peanut Laddoos
Spaghetti with Peanuts
Green Banana Soup
Bread Cheese Pockets
Lemon Coriander Soup
Treanor Family No Fail Fantasy Fudge
Nutella and Marshmallow French Toast Breakfast Sandwich
Paneer Butter Masala
Sheera/Sooji ka Halwa
Turon (Banana Fritters)
Buttered Garlic Prawns
Chicken Arroz Caldo (Chicken Rice Porridge)
Mussels and Prawn Soup
Sandra’s Butter Tarts
Unbelievably Moist Banana Bread
One Pot Cajun Chicken Alfredo
Banana Oatmeal Walnut Cranberry Muffins
Halupki (Stuffed Cabbage Rolls)
Instant Pot Crack Chicken
Cauliflower Fried Rice
Baked Spinach Provolone Chicken Breasts
Baked Bean Casserole
Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Instant Pot Baked Ziti
Best D*mn Baked Chicken
Chicken Broccoli Rice Casserole
Firecracker Meatballs with Roasted Green Beans & Sesame Rice
Baked Chicken Parmesan
Pulled Pork or Chicken Sandwiches
Spanish Beef (or Chicken)
Spicy Garlic Eggplant
Baked Garlic Brown Sugar Chicken
Oats Jaggery Laddoo
Lauki ki Muthiya
Zopf - Swiss Bread
Black Bean Salsa Dip
Stuffed Mango Kulfi
Aam panna/Raw Mango shots
Italian Pasta Faggioli Soup
Greek Lemon Pilaf
Mexican Lentils, Black Beans & Rice
Granny’s Tator Tot Casserole
Bourbon Pecan Pie
Banana Split Pie
Eight Layer Casserole
Italian Shrimp Bake
Meatball Bubble Biscuits
Banana Pudding Trifle
Gooey Butter Cake
Barbecue Roasted Salmon
Greek Quinoa Salad
World Famous Sauerkraut
Pam's Pasta Salad
Orange Julius Drink
Grandma Ruth's Noodle Kugel
Blueberry Coffee Cake
Cheesy Beef Dip
Champagne Cupcakes with Champagne Buttercream
Chicken and Sausage Etouffee
Alabama Fire CrackersI have been making these spicy little crackers for years. They are always a hit at any cookout, party, or just to have on hand to snack on while watching a movie. You'll quickly find that you can't eat just one. --Derrick H., Wetumpka, AL --Remote US
Mom's Peanut-Butter Delights (No Bake Cookies)This is my mom’s take on the classic no-bake cookie and I still love when she makes them to this day. This recipe makes a ton of cookies for sharing with family and friends and has become one of my go-to recipes for parties and potlucks, and no one can ever have just one! --Douglas Barney, Herriman, Utah --Sandy Office
Homemade Crescent RollsI learned how to make these Crescent rolls as a child with many fond memories helping my mom to knead and roll-out the dough, cut it, and roll-up into individual rolls. The base recipe is passed down a few generations on my mother’s side. These Crescent Rolls are a favorite at large family gatherings during the holidays, reunions, and more. I got to a point that the recipe card only listed the ingredients without any of the instructions because I had it memorized, which really frustrated my wife and kids when I wasn’t home to make the rolls. Early in my marriage when friends would call for a dinner together, they would ask for my Crescent Rolls, which frustrated my wife (who is a great a cook). --Terry C., Highland, Utah --Sandy Office
German Pancakes with a Fall TwistI originally learned how to make German pancakes when I lived in Europe. I subsequently learned that not all Germans know about German pancakes. To take matters a step further, I like to mix in “secret ingredients”, such as this recipe. Personally, I like cooking this in our stoneware with my second choice being a Pyrex glass pan. --Terry C., Highland, Utah --Sandy Office
Brunswick StewThis was a Thanksgiving tradition growing up. It makes a TON and freezes or cans very well. --Derrick H., Wetumpka, AL --Remote US
Lucy's Pound CakeThis is my most worn recipe from my grandmother, showing decades of use. This pound cake is a family favorite that was always center of the dessert table at Thanksgiving. --Derrick H., Wetumpka, AL --Remote US
Chow-Chow RelishThis is definitely a southern staple that goes good in peas, on hot dogs and sausages, or really on anything that needs that extra pop.
7-Up CakeThis was always my dads favorite for Thanksgiving. It has a good lemon flavor and lives up to the 7-Up name. --Derrick H., Wetumpka, AL --Remote, US
Sage's Carrot Butter PateSeveral years ago I donated my backyard to a local gardener in exchange for a CSA. This was one of the recipes she included with a delivery. Sage’s Café was the first vegan restaurant I know of in Salt Lake City. Although I’m not actually vegan, I love this carrot butter so much that I sometimes even make it. --Janean P.
Broccoli-Rice CasseroleThis casserole is a favorite with our family for the holidays and I have to quadruple to have enough for everyone. Leftovers are great and it freezes well. --Stephanie B.
SangriaI like to enjoy this with my mom, Dolly, when she lived on Redondo Beach in California. --Stephanie B.
Grandma Hazel's Homemade Macaroni and CheeseThere’s nothing better than homemade macaroni and cheese, and Grandma Hazel’s is the best! Try it out tonight! It will become a family favorite! --Todd T.
Bread PakoraThis was my favorite childhood dish which my mother used to prepare in evening snacks. --Keshav K. --Pune, India
Cherry Banana Dessert aka “Pink Stuff”This was a recipe I learned as a student at the University of Utah. I wasn’t from Utah and didn’t have family in the area so it was a special occasion when a classmate and friend invited me to have a homecooked meal with his family. It was a very welcome change of pace from the simple meal-for-one college student fare that was my regular routine, and I made sure to learn how to make the dessert we had that night. I don’t remember now if they called the dish “Pink Stuff” or if that was the name my kids gave it years later when I started making it for my own family, but that’s definitely how we know it today. It’s a quick, easy and delicious. --Raymond C. --Detroit, Michigan
Pork with Celery StewThis is a family recipe, my grandmother used to make this dish every Sunday or at Christmas Eve, instead of “Frikase”. I love the fragrance of celery and egg lemon sauce is one of my absolute favorite sauces. So simple, yet so unexpected when it comes to taste and texture. --Sean P.
Tuna RingThis is a recipe my mom found somewhere in the 70’s and that I grew up loving. My mom wasn’t the best cook, and this was much more interesting than most of what we ate (sorry mom!) When my wife and I got married and started trying the different things we grew up on she didn’t hate this (though fish, and especially tuna, wasn’t really her thing). However, once we had kids who could talk and express opinions, we found that they loved this recipe! We have continued to eat it regularly to this day (I have some in my fridge right now!) My 28 year old son makes it better than any of the rest of us, and while we love it hot from the oven, the kids actually prefer it cold from the fridge. I hope you’ll give it a try, and that you’ll enjoy it even half as much as we do! --Doug C.
Fake Rabbit (Falso Conejo)This dish is made by my wife on every special occasion and she remembers that a man's heart is won by the deliciousness of her cooking. --Marcelo F. I. --Cochabamba, Bolivia
ChajchuMy wife's grandmother used to make this dish, she taught my wife to make it that way, this dish is made with dry potatoes but instead of that she put noodles. --Marcelo F. I. --Cochabamba, Bolivia
Chili cheese (Aji de queso)This dish is typical of Easter since it does not contain meat, this dish is from my childhood since my mother used to make it for me. --Marcelo F. I. --Cochabamba, Bolivia
Blackberry LiqueurThis came about from a drink I grew crazy about when I was lost one time on an island in the Puget Sound. I came across this distillery that was on this farm in the middle of nowhere and they had the best fruit liqueur I ever had. I used this to drink this straight, but it is also amazing over ice cream. However, when I moved back to Wisconsin there were no distributors here that carried their brand, so I had to try to recreate it on my own. I only had two real facts to go off of – the fact that they said that each bottle had 1 pound of fruit and that they also sold a few other neutral spirits that they distilled on location. So with that knowledge and a lot of experimentation, I went about trying to get this as close as I could to the few bottles I had brought with me. I have been told that this version is better than the bottles I brought back, but it still does not stop me from tinkering it a little bit here and there still to get it “just right”. It also makes a good gift, the picture from above is what is left of the bottles I made to give out to my family for Christmas. This can be made with pretty much any berry (blackberry, blueberry, raspberry, boysenberry, or (my favorite) loganberry). I have used blackberry only because it is the easiest to obtain. But if you can find loganberries near you – you won’t regret using that instead! --Mike L. --Milwaukee, WI
Pizza RollsGrowing up, I would eat pizza rolls by the dozen. They were my favorite frozen guilty pleasure, and I could never get enough of them. Of course, as I grew older and moved on to “higher cuisine”, pizza rolls became that thing I would always buy “for someone else” and eat when nobody was looking. But you know what I don’t like? How somewhere along the line, most frozen pizza rolls gave up using real cheese and instead use imitation cheese. This I could not stand! So, I knew I had to somehow bring back the taste of what a “good” pizza roll should taste like without getting too fancy. After many iterations, this is what I have come up with and I think it is pretty close to the mark. One thing I will say – I have tried to make this healthier by baking the pizza rolls instead of frying them. No matter how I try to bake them, they do not come out the same. This isn’t to say that I won’t occasionally bake them if the wife has guilted me into agreeing that I have eaten too many fried foods – but let’s be honest, nobody is going to ever serve up pizza anything and claim it’s a health food. I have also included two other popular variations in my house. I have served these to a lot of guests over the years for parties, and I can honestly say that these three variations are evenly split for which people deem “the best”. --Mike L. --Milwaukee, WI
Jalapeno Popper RollsGrowing up, I would eat pizza rolls by the dozen. They were my favorite frozen guilty pleasure, and I could never get enough of them. Of course, as I grew older and moved on to “higher cuisine”, pizza rolls became that thing I would always buy “for someone else” and eat when nobody was looking. But you know what I don’t like? How somewhere along the line, most frozen pizza rolls gave up using real cheese and instead use imitation cheese. This I could not stand! So, I knew I had to somehow bring back the taste of what a “good” pizza roll should taste like without getting too fancy. After many iterations, this is what I have come up with and I think it is pretty close to the mark. One thing I will say – I have tried to make this healthier by baking the pizza rolls instead of frying them. No matter how I try to bake them, they do not come out the same. This isn’t to say that I won’t occasionally bake them if the wife has guilted me into agreeing that I have eaten too many fried foods – but let’s be honest, nobody is going to ever serve up pizza anything and claim it’s a health food. I have also included two other popular variations in my house. I have served these to a lot of guests over the years for parties, and I can honestly say that these three variations are evenly split for which people deem “the best”. --Mike L. --Milwaukee, WI
Sweet Onion and Pepper RollsGrowing up, I would eat pizza rolls by the dozen. They were my favorite frozen guilty pleasure, and I could never get enough of them. Of course, as I grew older and moved on to “higher cuisine”, pizza rolls became that thing I would always buy “for someone else” and eat when nobody was looking. But you know what I don’t like? How somewhere along the line, most frozen pizza rolls gave up using real cheese and instead use imitation cheese. This I could not stand! So, I knew I had to somehow bring back the taste of what a “good” pizza roll should taste like without getting too fancy. After many iterations, this is what I have come up with and I think it is pretty close to the mark. One thing I will say – I have tried to make this healthier by baking the pizza rolls instead of frying them. No matter how I try to bake them, they do not come out the same. This isn’t to say that I won’t occasionally bake them if the wife has guilted me into agreeing that I have eaten too many fried foods – but let’s be honest, nobody is going to ever serve up pizza anything and claim it’s a health food. I have also included two other popular variations in my house. I have served these to a lot of guests over the years for parties, and I can honestly say that these three variations are evenly split for which people deem “the best”. --Mike L. --Milwaukee, WI
Chicken ShawarmaTony Stark once said “Have you ever had shawarma? There’s a shawarma joint about two blocks from here. I don’t know what it is but I wanna try it”. And with that line, this is how I convinced my wife to try shawarma. Shawarma comes in many forms, but my favorite would be chicken. Which is very odd, because given the choice between chicken, beef, or pork – chicken usually comes in dead last for me. Unfortunately, this works best with a vertical rotisserie. I know Alton Brown has a way to kitbash together an alternative using a drill and some imagination – so if that is more your thing instead of buying one, you could look up the Good Eats episode where he does that. For me, however, I use it enough for this and other things that I just bought one. --Mike L. --Milwaukee, WI
Korean Spicy Pork (Dwaejigogi)Korean food is my favorite cuisine. I fell in love with it when I would visit Chicago which has a great selection of Korean restaurants. Later, when I moved to Seattle, Korean food was very popular where I lived and expanded my palette greatly. To me, there is nothing that quite beats the unique taste of gochujang (fermented chili paste) and I always have tried to find ways to incorporate it into other foods that I make in the house (much to my wife’s dismay – she is not a spice person!). Even now, I still take the almost 2 hour trip to get to Chicago once every few months to get my fix of Korean food “done right”. However, with the pandemic I have not had the chance to go and with the craving not going away I knew I had to find ways to cook this food at home and thanks. Here is my homage to the dish that started my love of Korean food – dwaejigogi (also known as Jeyuk Bokkeum, Dwaejibulgogi, or just Korean Spicy Pork). It is based off of the recipe from a place I have been going to for 20 years but modified slightly to accommodate shopping at a normal grocery store and not a specialty store. I have also included modifications to dampen the heat for those who want the flavor but not the spice. The one ingredient that you cannot substitute is gochujang or ssamjang. I can find both at my grocery store but the exact same brand that I buy (O’food) is available on Amazon.com. --Mike L. --Milwaukee, WI
Maryland Eastern Shore Hot Crab DipThis recipe showcases the seafood from this area I was born (Maryland Blue Crab). --Doug W., Sr. Technical Account Manager --Selbyville, DE
Maryland Eastern Shore Crab CakesIn a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry or bake at 375°F for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165°.
Chicken DinnerThis recipe came from my mom who did a lot cooking for a family of four boys. When I was a single guy during college and after I called this my First Date Dinner. --Doug W., Sr. Technical Account Manager --Selbyville, DE
MeatloafThis recipe was another staple my mom cooked for feeding a large family. --Doug W., Sr. Technical Account Manager --Selbyville, DE
Corn PuddingThis recipe came to our family when my younger brother was born in 1964. That made me 7 years old. When my mom was in the hospital, one of our parent’s friends invited my dad and myself and my two older brothers over for dinner and they served this dish. I raved about how good it was. Our family has been making ever since.
Sol KadiSol kadi is a refreshing drink from Goa, konkan costal Maharashtra. It is often served with Malvani thali or spicy non veg food due to its cooling properties. It helps with acidity as kokum cures pitta as per Ayurveda. It has a vibrant pink color and is perfect for hot summers. --Pallavi I.
Ukadiche Modak“Ukadiche modak” is basically a steamed rice dumpling stuffed with coconut and jaggery. Modak is Lord Ganesha’s favorite food. This is usually made around Ganeshotsav/Ganesh Chaturthi which celebrates arrival of Lord Ganesha to earth from Kaliash Parvat. There is no better way to please the Lord than offering him these homemade modaks as Naivedya. --Pallavi I.
Ambe DalThis is a summer season special dish made with kachhi kairi or raw mango and chana dal. My mom usually makes it for Chaitra gouri Haldi-Kumkum gatherings for snack or side dish. It is traditionally served with kairi panha(sweet sour raw mango drink) . --Pallavi I.
Raagi DosaThis is instant dosa recipe which is made out of raagi/millet flour. Raagi is super food and is high in calcium. This recipe is quick ,healthy and fulfilling and great for busy mornings. It is best enjoyed with coconut or mint chutney or with potato bhaji. --Pallavi I.
Dahi AlooThis is one of my favorite aloo sabji, it is basically made with potatoes in a spicy curd curry. This goes well with chapatis, rotis or rice. It has a tangy taste because of curd and goes very well with all the spices used for making it, it leaves your taste buds tickling. Lets see the detailed recipe for the same. Just a tip before we begin, you have to be careful while mixing curd with curry mix and stir it continuously otherwise the curd can split/curdle. --Pallavi I.
Charlotte’s Johnny MarzettiIn other places they might call it chili mac, but in Ohio we all know that this is the original. There are as many versions of Johnny Marzetti as there are cooks. This is the one I know and love. It comes from my husband’s grandmother, Charlotte. She used to make this when she would have family get togethers big or small. After she died, we couldn’t find the recipe in any of her things. We tried to re-create the recipe but never got it quite right. Then one day, my husband was talking to one of Charlotte’s friends and mentioned this recipe. The friend said, “Oh I know how to make that! I used to make it with her all the time!” So the recipe was pulled back from the brink of extinction. There was much rejoicing. This is a great pantry dish, and although it’s better if you let it simmer for a while, it comes together quickly if you need a fast dinner. You can easily make swaps for your dietary requirements – use vegan cheese; substitute vegetarian proteins for the beef (textured vegetable protein (TVP) or any of the many ground meat crumbles that are available); use gluten free pasta. It also scales up well if you need to feed a crowd. --Aly M. --Westerville, OH
Pasta with Red Lentils and Artichoke HeartsThis dish has been a regular on our table for years. It’s from the first cookbook I bought after my husband and I were married. Eating it takes us back to those simpler, quieter times before there were kids. It comes together quickly so it makes a lovely quick weeknight dinner. It’s vegetarian (vegan if you omit the cheese), easily made gluten free by swapping in GF pasta, and loaded with veggies. Although the bowtie pasta is a pleasing visual on the plate, you could use any shape. Or even make this as a stew and omit the pasta altogether if you prefer. --Aly M. --Westerville, OH
Chicken Mushroom BakeThis is the ultimate pantry meal. All of the ingredients store well, and it’s super flexible. Don’t have an hour? Cut the chicken into smaller pieces and bake for half an hour. Don’t have chicken? Try browning some ground beef, heating the sauce on the stove and mixing together. Have a big family or a bunch of hungry people to feed? This recipe doubles or triples with ease. Want dinner ready when you get home? Throw it all into the slow cooker on low. It doesn’t get more convenient—or tasty—than this. --Aly M. --Westerville, OH
Lentil Sausage StewThis recipe comes from my mother-in-law, Kathy, and is one my older kids clamor for. It’s one of the rare recipes my oldest requests a few times a year. Use sausage seasoned with sage if you can find it, but regular sausage or sweet Italian are good too. This recipe is naturally gluten free as long as your sausage doesn’t contain gluten. You should be able to substitute meatless crumbles for the sausage – or even omit it altogether. Either way, substituting or leaving it out, I recommend adding seasonings that approximate a sweet Italian or sage sausage flavor, as it’s that flavor that really makes this stew stand out from other lentil soups. --Aly M. --Westerville, OH
White Chicken ChiliThe first time I made this, my middle kiddo, who was 12 at the time, jumped up from the dinner table and ran circles around the house chanting, “This is amazing! Mom is a good cook!” over and over. Since then, he asks for it regularly, and although he has never sung its praises quite like he did the first time, he does exclaim about just how much he loves this recipe. My husband and oldest child love it too…. But they are much more stoic than my middle kid. Secretly, I think they wish they had run around the house singing too…. We usually double the recipe to feed our family of five. That gives us a decent amount of leftovers to last a day or two. You could make this on the stovetop, but the chicken might not shred quite so easily, so you might consider dicing the chicken before you cook it. --Aly M. --Westerville, OH
LechonThis is a mainly dish cooked for New Year dinner, it has a meaning of prosperity and progress when consuming this for the coming year. --Karen Lorena M. R. --Cochabamba, Bolivia
Orange CakeThis is a simple basic cake that my family used to bake to break the routine. --Karen Lorena M. R. -- Cochabamba, Bolivia
Wilted LettuceThis recipe is an old family favorite, and comes from the kitchen of my Great-grandmother Chloe Catherine Pfost Burke (1862 to 1927). --Todd T.
Eclair TorteThis is a family favorite made around Christmas time, passed down from my Aunt! --Katie L.
Spaghetti with PeanutsThis is a dish that I used to cook during the working days because it did not requires too much time to have it prepared, this preparation is for 2 people. --Karen M. R. --Cochabamba, Bolivia
Green Banana SoupThis recipe has been cooked in my family for around 3 generations, my grandmother teach us how to prepare. This dish used to cook on cold days because it can gives you that warm that the body needs during that days, this preparation is for 4 people. --Karen M. R. --Cochabamba, Bolivia
Treanor Family No Fail Fantasy FudgeI grew up in a family that loved to send out treat tins every Christmas. Without fail, we had to include our chocolate fudge! We originally made it with nuts, but over the years I’ve taken artistic license and added candy canes or sugared oranges! --Todd T.
Bircher MuesliThis a great breakfast meal, although it can be eaten anytime. My first recollection of Bircher Muesli was when I lived in Switzerland nearly 30 years ago. I’ve seen and tasted many variations to the recipe shared below, yet overall Bircher Muesli is very filling and nutritious. Please note that there is some preparation time for this dish. Once made, it should be stored in the refrigerator until you’re ready to eat… or just need a snack. --Terry C.
Paneer Butter MasalaIts smooth and its creamy and so very yumm!! Cottage cheese in rich onion tomato cashew gravy! Enjoy with roti (flat bread) or simple steamed rice! --Chaitra D. --Pune, India
Vegetable PulavOn a lazy day, when you don’t want to make too many things this is the dish to go for!! It is not as cumbersome as making a biryani but super tasty!! And the best part is you don’t need any sides, it makes up the complete dish!! If you like you can enjoy it with your favorite raita or just plain curd. --Chaitra D. --Pune, India
Dal MakhaniDal makhani is traditionally cooked on a low flame overnight and allowed to thicken. It’s cooked with butter and cream which gives the dal a smooth and creamy texture. Smoking technique can also be used for added classic rusty flavour. --Chaitra D. --Pune, India
Sheera/Sooji ka HalwaSheera also known as sooji ka halwa is a quick and easy to make pudding which is made of fine semolina. Sheera is usually made for an auspicious occasion or even during festivals!! It’s my go to dish for any event and is my 3 yo daughter’s favorite too!! It’s so easy to make and is ready in minutes! --Chaitra D. --Pune, India
Turon (Banana Fritters)This is a favorite snack in our country. This can be bought from a small cafeteria and also in malls. But since it’s still pandemic, we make it at home. Some restaurants make this gourmet-ish as they add ice cream and stuff on top. --Belle S. --Manila, Philippines
Buttered Garlic PrawnsThis is my happy food. You know I love seafood and I always cook this when I feel blue or stressed. --Belle S. --Manila, Philippines
RindsrouladenThis is a very much family recipe – what goes into the Roulade is different by area / family. This recipe is what my family (as well as my husband’s) put. However, we found out that there’s strong opinions when we had invited a colleague from another area in Germany for dinner. We made Rouladen because he had told us he was pining for German home-style cooking, and we used this recipe. Turns out that in his family, they used a piece of carrot and Dijon mustard instead of the pickle and Bavarian mustard. Poor guy did not like our “version” at all… --Annette M.
Chicken Arroz Caldo (Chicken Rice Porridge)This dish is one of the favorite comfort foods in our country. It’s made of rice (obviously) and it’s filling which we love. This dish may look simple but you need an hour to make it. --Rosebelle S. --Manila, Philippines
Mussels and Prawn SoupI love seafood. It reminds me of my childhood when my mom used to cook Mussels Soup. She always cooked that when I was a kid because she wants us to eat clean and nutritious food and veer away from fast food. --Rosebelle S. --Manila, Philippines
Sandra’s Butter TartsWhen I first moved to Canada and started working for a little company called Trango Software, they threw a potluck lunch as a “housewarming” party. One of my new colleagues (her name’s Sandra) made those butter tarts; I loved them and she emailed me the recipe – I’ve been making them ever since – they are fast, easy and oh so yummy… just temporarily forget the fact that calories exist, those are a Canadian institution and must be enjoyed guilt-free! --Annette M.
TaquitosI was first introduced to this recipe by my sister. My family often makes this recipe in advance, placing the Taquitos in sealed freezer bags for future lunches or dinner. The recipe will make between 14-20 Taquitos, depending on how much filling you put into each one. --Terry C.
One Pot Cajun Chicken AlfredoThis is a staple meal in my house! It is also in my 20 min or less meals! --Kim B.
Banana Oatmeal Walnut Cranberry MuffinsThrew these together one afternoon just to get rid of some bananas so I wouldn't have to throw them away....they were a smash! --Derrick H. --Wetumpka, AL
Baked Bean CasseroleThis is a family recipe, and my mom fixes it every 4th of July, among other family get togethers – mostly summer barbeques – I’ve never seen anyone turn it down – not even kids!! --Laura B.
Instant Pot Baked ZitiWell-loved and incredibly quick! In my arsenal of 20 min or less dinners! --Kim B.
Spanish Beef (or Chicken)If you like a juicy and tender meat for Fajitas, Tacos, Burritos; that’s ready to go when you get home vs. having to grill or fry the meat. --Tina K.
Spicy Garlic EggplantI cooked this dish when I miss eating in our favorite Taiwanese Restaurant. We have not eaten in there since the pandemic started. I just cooked it the way I remembered how it tasted in the restaurant. --Belle S. --Manila, Philippines
KhandviI had only heard about this Gujrati dish until Mother-In-Law of my elder sister treated me with this delicious snack. It barely takes 15 minutes to cook and put an end to your evening cravings
Oats Jaggery LaddooI always crave for sweets a lot; my Mom used to treat me after every 3-4 days with sheera, kheer etc. Post my marriage, I barely made any sweets to satiate my sweet cravings as I gained considerable weight during WFH. But my husband did not fail to surprise me this time as well by making healthy sweet – Oats Jaggery Laddoo. Have this sweet to beat your sugar cravings when on diet. --Ritu K.
Lauki ki MuthiyaWhile my husband was on diet before our marriage, he could not control his evening cravings and used to make some delicious snacks. He came up with lauki fritters one day and I asked him to make an Instagram page (@the_part_time_chef) where he can put his delicious dishes. He gave a go to his cooking and looking at the picture, I could not wait to know the recipe; I envy him sometimes and feel lucky most of the times
Sindhi KadhiEven today, when an individual passes a sindhi house, the aroma of sindhi kadhi is so strong and tempting that you know they are preparing for sindhi kadhi. It’s considered the most authentic dish of Sindhi’s. It’s mostly made on weekends or on special occasions. Whenever we plan for serving lunch to our guests, this dish never disappoints anyone. --Ritu K.
Mango PhirniThough scorching heat of this season is something everyone wants to run away from but this season also gives us the most delicious fruit and favorite of all – mango
Zopf - Swiss BreadDuring 1991-1993, I lived in German speaking Switzerland, primarily around Lake Zurich. I learned a few recipes, including this one which is a traditional bread in Switzerland. It is called Zopf, and is pronounced “Zof”. The recipe is very simple, but I learned it using metrics and not U.S. units. After nearly 28 years, I opened up my recipe book from Switzerland to convert this recipe and share with family. My finished product today was darker than I recall, likely because I chose to use the entire egg (yolk and white) along with cinnamon --Terry C.
Black Bean Salsa DipMy family prefers this to traditional 7-layer dip. It’s creamy, spicy, and super addicting! --Jaynee J.
Clam ChowderThis is my most-requested recipe. It’s one I also requested—my in-laws make it for dinner on Christmas and it’s absolutely amazing. --Jaynee J.
Chocolate CakeThis was my grandmother’s recipe and it’s a favorite on both sides of the family. The cake is heavy enough to support the homemade fudge frosting but is still very moist and delicious. The frosting is literally fudge… and it’s to-die-for. -Jaynee J.
Banana Split PieMy cousin would always make this for family gatherings. She would also make them using mini pie crusts for individual pies customizing the pies for people that don’t like pineapples or nuts. I have made it for the past couple of years for Pi Day bringing them to the office or just at home (this year). It is an easy and quick dessert to make. -Chad P.
Barbecue Roasted SalmonThis is a wonderful salmon recipe. The flavor is an intriguing blend of sweet, spicy, and tart. This has become our favorite salmon recipe. My kids all love it. --Kevin S.
Vegetarian LasagnaThis recipe quickly became my family’s favorite lasagna. Even non-vegetarians love it! --Lisa H. --Oakville, ON
Greek Quinoa SaladColorful and healthy salad. Loved by everyone in my family. --Lisa H. --Oakville, ON
World Famous SauerkrautI received this recipe from my grandmother, Pelagia (Pearl) Kubiak Bielamowicz who received it from her mother, Stanislawa (Stella) Szymanski Kubiak (both from Bremond, the largest Polish settlement in Texas). Doubtless it was passed through many generations but I want to give them the credit. They were dear Polish women who made many jars of kraut every year and freely gave it to our very large family. I wanted this recipe to live on and keep the tradition of homemade sauerkraut alive so I freely share the recipe. If you want to know why to make your own sauerkraut instead of buying it in a can, think of the difference between a tomato you pick from the garden and eat on the spot versus one you buy from the store, it’s that dramatic (I have known many people who did not like sauerkraut but when they tasted this, they actually bought jars of it from me annually). It was necessary for me to add my own refinements over the years but these years have perfected the recipe. --David B. --Plano, TX
Amish NoodlesMy mother in law handed this down when I married my husband. A former co-worker shared this family recipe with her and it was a mainstay in their house growing up. Neither of us is sure why it’s referred to as Amish Noodles – but hey, if it tastes good… go with it
Beef MarinadeThis is my grandma’s recipe that my mom used to use before jarred marinades were so readily available. My mom’s favorite was to use it on a Flank Steak that she’d marinade for 24 to 48 hours then grill. She always joked that it was marinaded strong enough it could walk itself to the grill! --Tina K.
Pam's Pasta SaladMy Mother In Law makes this for every family gathering – it’s a family tradition --Tina K.
Sausage GravyWith the pandemic and the inability to enjoy our normal Sunday brunch together with family – we found this recipe to make a tasty (and safe) recreation at home. --Tina K.
Grandma Ruth's Noodle KugelMy wife's grandmother, Ruth Kean, lived to be 103 years old. Her cooking was a source of joy for all of us. This is one of her recipes that she handed down to my wife Allison, complete on a handwritten index card. --Mark K.
French BreadMy son introduced us to this French bread recipe. It is a simple recipe and quickly becoming a family favorite. The recipe will make 2 loaves. We like to use large bread pans when forming and rising the dough, but it is not required. --Terry C. --Highland, UT
Blueberry Coffee CakeMy family loves this recipe for a breakfast menu item. We also make this dish in preparation for road trips. We often double the recipe. Although the recipe title states “Coffee”, there is no coffee in the recipe. --Terry C. --Highland, UT
HummusHummus originated in Egypt in the 13th century and is a common dish in the Middle East. I was introduced to it about 10 years ago and learned how simple it is to make about 4 years ago. I was delighted to hear my daughter’s friend, whose family is from the Middle East, state that my hummus tasted very original. --Terry C. --Highland, UT
PierogiMy paternal grandmother was Ukrainian and (sort of) handed this recipe down. She never measured anything, so the quantities took some trial and error. The attached recipe will make about 8 or 9 dozen pierogi, so plan to spend several hours on it. --Scott E.
Broccoli CasseroleThis is another favorite at home as a side dish or the main course. Mom made this for every potluck I ever attended as a kid! --Jonathan B. --Bunnell, FL
Cheesy Beef DipMom made this for us all the time as kids. We make this every couple of months. --Jonathan B. --Bunnell, FL
Champagne Cupcakes with Champagne ButtercreamI learned to bake because sharing food has always been important to me. I come from a big family so even if it wasn’t a special occasion, there were a lot of people. Because of that, I’m the person that wants to make sure everyone gets fed at my gathering and cupcakes are just the best way to serve a cake at parties. Everyone gets the same amount of cake, the same amount of frosting. Honestly, I am just OBSESSED with cupcakes. I think they’re just about the perfect food. Not too messy, comes in its own container, travel-sized. These particular cupcakes are my own recipe and I bring them to New Year’s parties or special occasions to add a touch of culinary sparkle. They’re DEFINITELY an adult flavor, and if you like your sweets not-too-sweet, then I think you’re REALLY gonna like these. --Bob G. --Columbus, OH
Chicken AdoboIt is easy to cook this dish, that is why this is my go-to dish whenever I’m busy and in a hurry for a quick but filling meal. We usually eat it with steamed white rice, boiled egg, and grated cheese, we pour the delicious sauce on the rice and eat it while it’s hot. It is also a good dish to store and keep for up to a week, you just need to pop it in the microwave oven for a minute and heat it up and it will be good to eat again. I also cooked this when we had the SAAS event of a lunch/meal together last month. My mom taught me to cook this when I was 8 years old, and it has been since my comfort food. It can also be done with pork, but I love chicken so this is my recipe for the chicken version of the Adobo --Katrina D. --Manila, Philippines
Chicken and Sausage EtouffeeI spent most of my formative years as a youth in north eastern Louisiana, and on the Mississippi Gulf Coast. My mother was heavily influenced by both Cajun and Soul food, and has passed her cooking knowledge on to me. Here is my recipe for Etouffee, normally made with crawfish tails, but calling instead for chicken and spicey Cajun sausage, out of respect for the more delicate Utah palates in my family. --Chuck T.
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