Herbs And Spices - Crab Ceviche

This has always been a crowd pleaser in my home. This is wonderful as an appetizer served on tostadas or even with tortilla chips. Make sure to refrigerate before you serve, it tastes best when very cold. I like to serve on tostadas with a thin layer of mayonnaise for a nice refreshing lunch.

An Apple Among Many Oranges On A Table

One apple among many oranges on a table

Coffee And Cookies With Coffee Beans

Image of Coffee and cookies with coffee beans

Fall Decoration Assortment

Aerial of fall decorations, isolated on white.

Appetizers And Snacks - Clone Of A Pretzel Dip

Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.

Seafood - Good New Orleans Creole Gumbo

A third-generation Cajun cook reveals gumbo secrets learned from her New Orleans mother and grandmother. Get your wrists limbered up, this is the real deal, with a slow cooked roux and gumbo file powder flavoring the shrimp, crabmeat, and andouille sausage. Ay-eee!

Salad - Thai Cucumber Salad

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks.

Chalkboard Wine Glasses!

Chalkboard Wine Glasses!

Fruits And Vegetables - Buffalo Chicken And Roasted Potato Casserole

A chicken and potato casserole with plenty of spicy flavors mimics the taste of Buffalo chicken wings.

Herbs And Spices - Traditional Chicken Keleguin

This is a traditional Guam recipe for Chicken Keleguin (Keleguin Mannok). I hope you like it and enjoy.

A Classic Autumnal Cocktail, The Smoky Blood And Sand Gets A Macabre Makeover With Dry Ice And A Grenadine-Flavored Rim Of Blood.

A Classic Autumnal Cocktail, The Smoky Blood And Sand Gets A Macabre Makeover With Dry Ice And A Grenadine-Flavored Rim Of Blood.

Herbs And Spices - Raisin And Spice Brown Rice

This brown rice pilaf is seasoned with onion, celery, raisins, fresh ginger, cumin, coriander, black pepper, and soy sauce.

Side Dish - Make Ahead Mashed Potatoes 3

Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed.

Via Zsazsa Bellagio

Via Zsazsa Bellagio

Fruits And Vegetables - Danish Pastry Apple Bars I

Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.

Mad Scientist Punch

Mad Scientist Punch

Breakfast And Brunch - Never Fail Biscuits

Good old white biscuits that go great with everything.

Manhattan Ice Cream Float (2 Pints Vanilla Ice Cream, Slightly Softened 3 Ounces Bourbon 1/2 Pint Heavy Cream 3/4 Ounce Sweet Vermouth 1 Tablespoon Sugar Dash Of Angostura Bitters 1 Liter Cherry Soda, Or Three 12-Ounce Bottles, Chilled Maraschino Cherries, For Garnish)

Manhattan Ice Cream Float (2 Pints Vanilla Ice Cream, Slightly Softened 3 Ounces Bourbon 1/2 Pint Heavy Cream 3/4 Ounce Sweet Vermouth 1 Tablespoon Sugar Dash Of Angostura Bitters 1 Liter Cherry Soda, Or Three 12-Ounce Bottles, Chilled Maraschino Cherries, For Garnish)

Salad - Uptown Cowboy Caviar

This colorful bean salsa is so easy to put together. Serve it with tortilla chips, or add a scoop to some mixed greens for a hearty salad.

Citrus Margarita

Citrus Margarita

Soups Stews And Chili - Roasted Green Chile Stew

Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.

Pasta - Basil Chicken Over Angel Hair

Cubed chicken breast is simmered in a peppery tomato-basil sauce and tossed with fine strands of angel hair pasta.

Pasta - Roasted Vegetable Orzo

Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.

Side Dish - Chef Johns Baked Acorn Squash

I like how this tastes, but scoring the squash with a knife before baking really makes for a great presentation. It also allows the simple but delicious glaze to penetrate nice and deep.