13 frog more recipes

Frogmore stew is the classic Lowcountry boil: red potatoes, smoked sausage, corn, and shrimp simmered in one Old Bay-spiced pot. Staggered timing means everything finishes just right for a dump-and-feast spread.

Gingerbread that's more like a moist cake from Eastern Canada.

Cayenne and chocolate make a nice combo in this cookie from Paula Tuchscherer-Jones of Milwaukee; they would provide an interesting complement when plated with more traditional cookies.

This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

This vinegar is different from the normal vinegar we use everyday, it adds a lot more flavor into your dish.

Follow this recipe to learn more about chilies and which ones to stay away from if you don't like spicy food.

Dietetic melt-away mints: sugar-free chocolate mint squares made from milkcote coating, shortening, and peppermint extract. Dipped in more chocolate for a crisp shell.

A tender from-scratch yellow cake layered with chopped fresh strawberries and sweetened whipped cream, then frosted all over with more cream and garnished with whole berries. Classic, beautiful, and gone in minutes.

This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.