Epicurious
Campfire S'mores
By Stephen Durfee
Cherry Newtons and Vanilla Milkshakes
By Susan Weaver
Linguine with Steak and Peppers
This is easily one of my three favorite dishes in my mother's repertoire. She only started making it five years ago, and whenever I'm home I ask for it. It takes well to substitutions, so go ahead and experiment.
By Loretta Anderson and Melinda Anderson
Shrimp Uggie
By Gail Uglesich and Anthony Uglesich
Pepper Jack, Avocado and Black Beans in a Tortilla
By Ira Freehof
Quiche au Fromage
This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.
By Susan Herrmann Loomis
Jill's Flaky Cheese Rolls
My mom (the "Jill" of this recipe) used to make lots of finger foods when I was younger. These were always a big hit. Easy to make, easy to love, these snacks are equally at home at a fancy dinner party as they are during the Super Bowl. You can experiment with this recipe to alter the taste: Use vegetable or flavored cream cheese, or any other kind of easily spreadable cheese (I like that Alouette herb cheese a lot).
By Jodi Shapiro
Soupe au Pistou
By Susan Herrmann Loomis
Brioche "Bread Pudding" with Caramelized Apples
By Claudia Fleming
Northern Thai Chile Powder
Long pepper (sometimes called diplii diplii) is a small, cylindrical pinecone-shaped spice that tastes like a cross between pepper and cassia. When toasted and crushed, it's delicious in any kind of Asian-inspired salad.
Active time: 15 min Start to finish: 20 min
S'more Tart
By John Gayer
Peanut Butter Cookie Mousse Cake
This recipe was developed by Houston pastry chef Pamela Manovich, with the help of Girl Scout Laura Watkins.
By Pamela Manovich
Gruyère Fondue
Although they no longer remember who gave it to them, my parents received a fondue pot for their wedding. I have distinct memories from childhood of standing on my tiptoes, peering over the stove top and begging my mother for another chance to whisk the bubbling cheese mixture. As the cheese became thicker and thicker, we all took turns stirring. Since preparation for dinner was a family affair, fondue was a meal reserved for special occasions.
By Barbara Marx and Lisa Marx
Sour Cream Chocolate-Chip Cake
Holidays in our home were strategic missions. We had a plan, everyone had a job, and in a perfect world, we would somehow deploy the food from a cleaned kitchen to a set table, complete with ice in glasses, by 5:30 p.m. Time was scarce. To compensate, my mom had a collection of simple coffee cakes that were quick, had enough chocolate to qualify as desserts in my family, and didn't contain walnuts (as they bother her mouth).
This was the first from-scratch cake she taught me. It's good, easy, and practical, with chunks of chocolate and a sprinkling of spice.
By Joan Colton and Melanie Colton