Junk in da Trunk Cookies Gooey, chewy and well worth the calories, these cookies, which are from pastry chef Hedy Goldsmith's "Baking Out Loud: Fun Desserts with Big Flavors" cookbook, are best if slightly undercooked.
Mexican “Hot Chocolate” Wedding Cookies These easy-to-make chocolate cookies from Miami-based pastry chef Hedy Goldsmith's "Baking Out Loud" cookbook may be small, but they are bursting with flavor.
Pork by Fork: The Smokehouse Try this fun and hassle-free way to eat pulled pork, which was the result of a collaboration between Oscar Mayer and The Shed's Brad Orrison.
Smoked Ora King Salmon, Potato Waffle, Poached Egg, Creme Fraiche & Herb Salad This easy but classy brunch recipe, which was created by Matt Wilkinson, the executive chef at Pope Joan restaurant in Melbourne, Australia, features Ora King Salmon from New Zealand and gives you a reason to use your sometimes neglected waffle iron.
Sam Choy’s Portuguese Sausage Stuffing "This recipe is great because it still has that home-cooked flavor, but coupled a soulfully spicy punch," says Sam Choy of Sam Choy's Kai Lanai in Kailua-Kona, Hawaii.
Onion Sage Stuffing "This recipe is easy to make, but more importantly it’s satisfying for all its roasty toasty flavors plus the savory-ness provided by the onions, celery, and chicken stock," says Chef Paul Fehribach of Chicago's Big Jones.
How to Make a Twinkie Filling at Home A “recipe cloner” Todd Wilber reverse-engineers specific foods ingredient by ingredient, until he creates a recipe that recreates the original.
Cornbread Oyster Stuffing "It's kind of a New England meets the South stuffing recipe," says Chef of Louisville, Ky.'s 610 Magnolia.
