Adapted from Austin American Statesman, still could use some tweaking, but the concept is sound. If you try it and make changes that make it better please...

"A good, basic cream of chicken recipe."

This recipe adapted from “Goat Cheese,” by Maggie Foard (Gibbs Smith, 2008), is good enough for company, with an easy and flavorful sauce you’ll...

"This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also...

Corn kernels, cornmeal and sour cream combine in this very easy recipe, resulting in tender muffins with great corn flavor. These are extra good with the...

"I use tomatoes and sweet corn harvested fresh from my garden to make this tasty - and attractive - side dish."

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia...

Tasty little appetizers or snacks that can be made super quick.

I adapted this from an Amish recipe. I love them sprinkled with a little confectioner's sugar and served with maple syrup for breakfast. You can also serve...