Recipes | Recipes for Homecooks | Farberware – tagged "Marge Perry - David Bonom" – Page 3

November 28, 2016

Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese... Read more...

Pulled Turkey and Carolina Mop Sauce Sandwiches

November 18, 2016

This sweet and sassy sauce keeps even two-day-old leftover turkey moist and flavorful. You can make a bigger batch, depending on how much turkey you have left, and freeze it... Read more...

Cornbread, Pecan and Bacon Stuffing

November 17, 2016

Make the cornbread a day or two ahead, cut it in cubes, and leave it out at room temperature to dry. Walnuts and pecans are interchangeable in this slightly sweet,... Read more...

Cola and Brown Sugar Glazed Ham

November 17, 2016

The caramelized sugars in the cola make an irresistible sweet glaze for your holiday ham. Be sure to get a ham big enough for leftovers—it is nearly as good sliced... Read more...

Mashed Potatoes with Cauliflower Crumb Crust

November 17, 2016

The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes. Read more...

Pork Chops with Rosemary Cherry Sauce

July 7, 2016

This rich, flavorful pork chop belies the ease with which it is prepared. Pair it with a glass of merlot for a weeknight dinner. Read more...

Buttermilk Honey Oven “Fried” Chicken

June 30, 2016

The savory flavor of this crispy, golden crust is so good, you won’t even notice it is baked and not fried. Read more...

Mint Dark Chocolate Chip Marshmallows

June 1, 2016

Mint chocolate chip lovers will delight over these ethereal treats. You can use regular or mini dark chocolate chips. Read more...

Cherry Cheesecake Parfait

June 1, 2016

The word "parfait" means "perfect" in French, and it describes this dessert well. With layers of cheesecake, finely crumbled chocolate wafer cookies and cherry compote, it's an irresistible way to... Read more...

Blue Potato-Two Potato Latkes

December 3, 2015

The addition of purple potatoes give these classic latkes a beautiful burst of color. Read more...

Blackened Green Beans

October 13, 2015

While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high... Read more...

Classic Chicken Salad

May 22, 2014

Perfect to pack for lunches or to serve on a buffet table at a warm weather gathering, this classic salad is also a wonderful use for leftover (skinless) chicken. Read more...