No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it.

It’s almost too good to be true…a creamy, custard butterscotch pie…with apples…with bacon!

Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar.

The balsamic vinegar will turn the sauce a dark brick red color; sherry vinegar won't add as much brown color, so it will remain more red/orange. You could also use cider vinegar, if you like. Besides affecting color, the vinegar you choose will affect the tartness of the final sauce. Recipe developed by food blogger, Donna Currie, of Cookistry

This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.

Fresh cilantro, pistachios, and Cotija cheese reinvent the classic basil pesto and serve as a sauce on tender chunks of chicken. Make a double batch of this non-traditional pesto and reserve for use on sandwiches, in pasta dishes and on pizza.

This regional favorite will taste like home to some folks—and like an exotic treat for others.

Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caps the day of your party and fill them in the afternoon.

Cajun spice blend, sold in most grocery stores alongside the dried herbs and spices, makes short work of creating this robust dish.