2,963 making recipes

Sausages stuffed with mustard and wrapped in flaky crescent roll dough to look like creepy caterpillar cocoons. A fun, spooky Halloween snack kids love to make and eat.

Low-fat marinated vegetable platter with crisp broccoli, carrots, celery, red pepper, olives, and artichoke hearts in tangy Italian dressing. Make-ahead appetizer that gets better as it chills.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Cool off this summer with this tasty drink that will make you forget to buy lemonade at the grocery store.

The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Easter egg nests made with chocolate-coated chow mein noodles shaped into bird's nests and filled with jelly beans. A no-bake Easter treat kids can help make.

Classic old-fashioned fruit punch with cold tea, fresh-squeezed orange and lemon juice, ginger ale, and soda water. Garnished with orange slices and fresh mint. Makes 40 cups for a crowd.

Homemade frozen yogurt with fresh fruit, orange juice, and egg whites beaten until fluffy. A no-churn, low-calorie frozen dessert you can make with any fruit.

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Old-fashioned canned vegetable relish with ground green peppers, cabbage, onions, and carrots in a tangy vinegar brine with mustard and celery seeds. Makes 5 jars for your pantry.

Turkey giblet gravy with white wine, Madeira, and mirepoix, deglazed with roasting pan drippings. A make-ahead Thanksgiving gravy with deep, layered flavor that freezes for months.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.