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Muffin-Tin Crab Cakes
We've taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned...
Read MoreFrozen Pineapple Upside-Down Cake
Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.
Read MoreSlow-Roasted Cherry Tomato Bruschetta
Roasting tomatoes brings out their inherent sweetness.
Read MoreMini Molten Chocolate Cakes with Mocha Sauce
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are...
Read MoreBLT Salad
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.
Read MoreFinger-Licking Ribs
Check out Catherine Newman's excellent recipe for barbecued babyback ribs and a heavenly sauce adapted from a Tyler Florence recipe. Get the whole recipe here.
Read MoreChinese-Style Turkey Meatballs
These easy, delicious turkey meatballs taste like Chinese dumplings and the sweet dipping sauce makes them irresistible. Get Catherine Newman's kid-friendly recipe here.
Read MoreCurry-Spiced Mini Turkey Burgers
These savory ground turkey bites make for delicious finger food, perfect for an appetizer or a light supper. Try Catherine Newman's delicious recipe today.
Read MoreCheesy Chicken and Tomato Bruschetta Turnovers
These irresistible chicken turnovers are quick & easy to make, and filled with cheesy, tomato-ey goodness. Perfect for appetizers or a main course. Get Anne Coleman's delicous recipe here.
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