In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved). Why Use Cornbread in Stuffing? Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free....

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The original recipe calls for black currant jelly. I find red currant jelly works fine, or any red berry jelly for that matter. You just want a nice fruit jelly to balance the vinegar and mustard for the sauce, which is essentially a sweet-sour sauce. Cooking times will vary depending on how thick your pork chops are. Thin pork chops will cook very quickly, the thicker ones will take more time....

Christmas and Easter dinners wouldn’t be complete without a succulent ham. Dripping our homemade maple and brown sugar glaze, not the grainy packet that comes with the ham. This ham is slow cooked in the Crockpot and it always turns out perfectly! Sometimes if I can get a ham on a good sale, I will make this easy crock pot ham for Sunday dinner. Then we can make lots of different meals throughout the week with the leftover ham (more on that below, we have lots of great leftover ideas)....

One bite and two wide eyes later, “Wow, why didn’t you tell me they were good?” Lunch served. How to Make Turkey Meatballs That Aren’t Dry I love ground turkey, but it can be dry. Often for turkey meatballs, we do things to compensate for the dryness, like adding moistened breadcrumbs or egg. Grated zucchini is an option too. For these turkey meatballs, we skip breadcrumbs and instead get extra moisture from the addition of lots of minced mushrooms and a little mayonnaise....

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Chia Seed Pudding Chia Seed Pudding is a delicious and nutritious breakfast or snack. With a creamy consistency and toppings like fresh fruit and peanut butter, it almost feels like dessert! But, it has a great balance of protein, carbs, and healthy fats. It is also a great gluten-free breakfast. It takes just a few minutes of hands-on time, and then sets up in the fridge for a few hours or overnight....

Grilled Corn on the Cob This Grilled Corn on the Cob with buttery cilantro lime is a delicious spin on plain corn on the cob. Our family has been making this for years, and it’s one of those side dishes that kept slipping through the cracks and I never got it posted. But this time I made sure I had my camera out to document this yummy corn recipe. Part of the reason it has eluded me is that we have a hard time eating “corn on the cob” any other time of year than late summer/fall....

Just the reel mind you. I was 10 years old, and I never did get a fishing rod for that reel. The fishing rod I did have came with its own reel and was the type with which you used a little bobbing float and a hook to attach something wriggly. Hapless in the fishing department, I eventually gifted my gear to my younger brother and stuck to collecting crawdads, tadpoles, and minnows....

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But if you, like me, did not grow up on the Bayou or in some other land of shrimp bounty, you, like me, might be scratching your head wondering how to unsheathe your tasty shrimpies from their shells upon your first encounter with them. Becca kindly taught me how to peel shrimp, and how to devein shrimp (thank you m’dear). The technique is below. She also informed me that the best shrimp are from the Gulf of Mexico, by the way....

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time. No wonder I rarely eat Eggs Benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen. How to Make Eggs Benedict That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the hollandaise sauce, which is actually quite easy if you have a blender....

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Kale is plentiful in the markets these days, mostly because it’s one vegetable that seems to thrive in cold temperatures. Kale and Italian sausage are one of those heavenly combinations, and together with beans, onions, tomatoes, and stock? Truly delicious. Sprinkle with a little Parmesan to serve, so good! Do you have a favorite soup that makes generous use of kale? Please let us know about it in the comments....

I love the free-form nature of this bread. Since you shape it in the hot pan (move quickly and make sure to not burn your fingers!), it develops a wonderfully irregular texture on the outside, charred in some places and soft in others, making it perfect for mopping up stews and long-cooked vegetables. It’s also delicious straight out of the pan drizzled with a little honey or spiced ghee. Ways to Adapt this Recipe Once you master the basic recipe, you can add a few pinches or warm spices to the dough....

Mushroom caviar just sounds so much more catchy than “mushroom spread” or “minced mushrooms and shallots sautéed in butter,” doesn’t it? Even though that’s basically what it is—a vegetarian version of the real thing. The good news is that this mushroom caviar is terrific! Especially for those of us who love mushrooms. It’s a quick and easy spread for crackers, perfect for a gathering. Once the mushrooms have cooked for about 5 minutes, add the garlic and a tablespoon of dry white wine (if using)....

Known as the “original French tumblers,” in part because of their popularity at French bistros, Duralex Picardie glasses are made in France of tempered glass. They come in eight sizes and a variety of colors, but the ones I have and love are the clear 5.63-ounce ones ($20 for a set of six). This size is great for little kids. They’re small enough for little hands, and really the perfect weight – not too heavy or light....

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