Boston University student Sabrina Marques shares a recipe for a turkey sandwich that will put your Thanksgiving leftovers to good use.
With Kelly the Kitchen Kop’s simple recipe you just stir a few ingredients together and you’ve got a great tangy pretzel dip for regular pretzels, or even better, for soft pretzels!
Our Meatless Friday guest chef, cookbook author Laurie McNamara, shares her recipe for Tomato, Spinach, and Parmesan Baked Eggs.
Jeff Young wonders why this dish is named “Barbecued Shrimp” since no barbecue is involved–but he assures us that it’s delicious regardless of its name! Bon appetit!
Kelly the Kitchen Kop came up with a copycat recipe for one of her FAVORITE sandwiches that she just can’t stay out of once they’re made.