In the Kitchen
In the Kitchen
Close Photo: fabeveryday There’s casseroles and then there’s The Casserole. The homey recipe captures all of the elements of a quintessential Midwestern
Close Photo: Keaton Larson From second grade to 11th grade, I ate one sandwich every day. It’s a close cousin of the PB&J, a middle child in the sandwich
Close Photo: Dotdash Meredith Food Studios If there’s one thing that brings people together, it’s food. Especially when you’
Close Photo: Chef John Key Takeaways Dublin Coddle is a traditional Irish stew made with slow-cooked sausages, bacon, onions, and potatoes.
Close Photo: Christine Fiorentino / Allrecipes If you’ve ever been to a New Jersey wedding, you know that it’s all about going big and bold, creating a
Close Photo: Dotdash Meredith Food Studios Growing up, breakfast casseroles were a staple on Christmas morning, Easter brunch—and if the host was extra
Close Photo: Getty Images Wacky Cake, also known as Depression Cake, was popularized during World War II when rationing certain ingredients was essential
Close Photo: Allrecipes / Sonia Bozzo Last summer, Walt Disney World opened its first Princess Tiana ride—Tiana’s Bayou Adventure—complete with music
Close Photo: Monika Owczarski / Allrecipes Monika Ozwarski is the definition of someone who wears many hats. She owns Sweet Tooth Farm in Des Moines, Iowa
Close Photo: Getty Images / Allrecipes Many states have signature sandwiches—like Lousiana’s po’boy and New York’s beef on weck—but only one state