Note from Pam: Here’s one more of our original videos from a year ago. Here, Sharon demonstrates her Mini Classic Twice-Baked New Potatoes, another great Super Bowl finger food. Sharon says… I’m not a huge football fan, so for me, the Superbowl is all about the food. These tiny twice-baked potatoes are fun, finger-friendly,

Note from Pam… I got an e-mail this morning from someone  wanting our Oreo Truffle Football recipe. I headed over to Three Many Cooks to grab the link, and that’s when I realized that although this recipe ran about this time last  year in USA Weekend, it never ran here. There’s also an accompanying video–one

My sister-in-law, Liz, hosted us for dinner on Christmas Eve eve and served Stilton-crusted beef stew that we all went crazy for. It was an interesting coincidence because Maggy and I had just been remembering how Kerrygold Cashel Blue Cheese was the hit at the Big Summer Potluck lunch this past August. There were lots

I don’t know many who can resist puff pastry-wrapped gooey brie with a little something sweet tucked inside. The only problem with this appetizer is that it’s a double wammy–rich buttery pastry, soft creamy cheese. With each bite you get a little dose of guilt along with your pleasure. (Have you seen recipes that suggest

On Fridays we like to offer up something fun for the weekend. Often it’s a baked treat like week before last’s Chocolate Muffins with White Chocolate and Dried Cherries or a fun drink like last Friday’s Puerto Rican Egg Nog. Today we’re featuring a cocktail–French Gimlet. Just three ingredients–St. Germain, gin, and lime juice. If

December food is abundant, rich, opulent. And then winter sets in. After all the stuffings and roasts, sweet potatoes and cranberries, January food should be warm and cozy but with a little edge. Which was exactly the kind of dish I was looking for when we invited friends over for a buffet supper a few

It was about this time last year that Maggy, Sharon, and I started producing videos for our weekly column in USA Weekend. That first day we shot four videos, enough for a full month’s worth of columns. To avoid wardrobe changes we wore black chef’s jackets in every segment, plus I had a horrible cold.

Over the  years I’ve been on most of the national morning shows, but it wasn’t until last week I got my invite to The Martha Stewart Show. I don’t think I’ve ever been as excited, nor have so many people been excited for me, as my Martha debut. The segments went well. Here’s why. 10.

One of the best moments of The Martha Stewart Show was meeting Adriana, head of hospitality, who shared her recipe for Puerto Rican Egg Nog which she (and we) adapted from AllRecipes. The original recipe calls for 1/2 cup each: rum and water. Thanks to Adriana, the recipe now reads 1 cup rum! Adriana’s Puerto

Update: Congratulations, Kris, the winner of this contest!  Her Sunday Supper?  ”I made one of our favorite dishes with ground lamb, onions, apricots, prunes, green beans, and noodles topped with yogurt and garlic.  With a spinach salad it was perfect.” On the other hand, if the veal is dark rose, I know it’s been allowed

Often on Fridays we’ll post a cocktail as a way to kick off the weekend, but today I decided to share this chocolate muffin. There aren’t many recipes out there for a super chocolate-y ones. This one is. And I love the two stir-ins: dried cherries and white chocolate. Because they’re a little decadent, these

Besides the wedding reception following Sharon and Anthony’s ceremony we parents have been throwing little parties for the couple these past few weeks. As someone who’s attended my share of weddings over the years I like this way of introducing the couple. If we had invited everyone we loved to the wedding, many couldn’t have

Creamed Cornbread Enough for Poblano Chicken and Chorizo with Creamed Cornbread Stuffing This batter also makes 12 really moist, savory corn muffins. Simply bake them in a 450-degree oven until golden, about 15 minutes. 1 can (14.75 ounce) creamed corn 2 cups yellow cornmeal 1 cup buttermilk 2 large eggs 1 stick (8 tablespoons) melted

I’ve posted my basic bean burger recipe on Three Many Cooks before, but here’s a fun variation–perfect for a winter weekend when you want something fun but not totally decadent. It’s Rueben-style with sauerkraut, Russian dressing, and Swiss cheese. David and I are off to Hill Country Barbecue for dinner with Maggy, Andy, and other family