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During a summer in Veracruz, Mexico I learned how to make this street-fare staple. Sounds rather strange but it tastes wonderful and goes great with Corona®!
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These bars are made with a graham cracker crust and topped with an almond and toffee flavored mixture.
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A squeeze of fresh lime juice brightens the flavors in this cream cheese, cocktail sauce and shrimp spread. Serve with crackers.
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Skip the ice cream. Blackberries, raspberries, blueberries, and coconut make this yogurt parfait the perfect (and healthy!) summer treat.
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This is a no bake cookie/candy. It is a recipe that has been passed down in my family for three generations. This is a healthy snack for people of all ages.
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Get Grandma Irene's Corn Souffle Recipe from Food Network
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Give your chicken wings a sweet-spicy makeover.
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These cheesy crispy snacks are deliciously spiced, and made extra crispy using crispy rice cereal!
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.
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A peanut butter-based crust is topped with chocolate pudding and whipped topping in this easy, Charlie Brown pie everyone always loves.
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Recipe for Blueberry Ice Cream Sandwiches, as seen in the July 2008 issue of 'O, The Oprah Magazine.'