Traditional recipes

Michael Symon’s Chili, Rick Bayless’ Guacamole, and More Go-To Potluck Recipes

Michael Symon’s Chili, Rick Bayless’ Guacamole, and More Go-To Potluck Recipes

Whip out these recipes to wow your friends at every potluck, ever

Sometimes a potluck party means grabbing a $10 bottle of wine at the last minute, or just throwing together a salad and hoping somebody eats it. But, let’s be honest, the best thing about potlucks is showing everyone up by bringing the hit of the party (or, you know, eating the best dish all night long).

We reached out to chefs across the country to see what they bring to potlucks, whether it’s their classic chicken wings doused in Frank’s hot sauce or an intense New Orleans gumbo. Naturally, there’s guacamole with bacon (thanks Rick Bayless), crab toasts to class up your gig (Michael Mina), and even rosemary popcorn for people focusing on snacks (Karen and Quinn Hatfield).

Click through our slideshow to get inspired for your upcoming football get-togethers (ahem, the Super Bowl) — our recipes range from healthy (a non-soggy cabbage salad) to decadent (Pimento cheese fondue). We’re not saying you should make all of these, but maybe ditch the spinach salad for some crab and artichoke dip. Your friends will thank you.

The Best Homemade Salsa Recipe

See the Complete Best Homemade Salsa Recipe Card Below!

You will taste bright tangy notes from garden-fresh tomatoes, sharp notes from the onion and garlic, herbs and spice, and complexity from the “secret ingredient” canned items, all in one!

Spoon this flavorful salsa over eggs, on your favorite Mexican dishes, or just scoop it up with chips or fresh veggies.

You are going to love this recipe for game day, potlucks, parties, or just keeping in the fridge for anytime when you need a zesty snack!

Beef Fajitas

When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them.

Delicious grilled flank steak served with tortillas and all the fixins. One of my favorite things on earth!

medium onions, halved and sliced

orange bell pepper, sliced

yellow bell pepper, sliced

Cheese (grated cheddar/Jack or crumbled queso fresco), for topping

Cilantro leaves, for topping

  1. In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
  2. Prepare the tortillas and toppings.
  3. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
  4. Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

When I get a hankering for beef fajitas, I pretty much can think of nothing else until I eat them. I made them over the weekend after a profound craving set in&mdashand no, I&rsquom not pregnant I think as far as I know&mdashand ohhhhh, was the reward so sweet.

Here&rsquos how I like to make &rsquoem.

Start by drizzling some olive oil into a dish&hellip

Then add some Worcestershire sauce.

And there you have it! Beef fajitas.

Then slice up a bunch o&rsquo limes&hellip

And squeeze the juice on in.

For the spices, I used cumin&hellip

Because I love cumin and I associate it with anything Tex-Mexy.

And red pepper flakes for heat.

I have no idea why I just said bada bing.

Sometimes these things just come out.

And just a little bit of sugar, because it makes the savory even better.

Now, whisk the whole mess together&hellip

And pour half of it into a second dish.

I&rsquoll tell you why in a minute.

Grab your hunka beef and throw it into one of the dishes&hellip

Then turn the meat over to coat it in the marinade.

Now for the veggies, which are an important part of fajitas: slice up a couple of onions&hellip

But you can just pick one or two.

You can also do diced zucchini.

Throw them into the second dish of stuff&hellip

Use your hands to toss the veggies around and coat them in the marinade. It won&rsquot totally gloop them up, it will just give them a little coating of spice.

And here&rsquos the thing: A lot of people just throw the meat and veggies into the dish together. A lot of people like to just marinate the meat and veggies together.

But some people don&rsquot like the idea of marinating raw meat and raw veggies together.

I&rsquom that way with chicken. But not with beef.

But for the purposes of this post, I showed them marinating separately to show you how easy it is.

Now, just stick &rsquoem in the fridge and let &rsquoem marinate for a good couple of hours.

When you&rsquore ready to make the fajitas, heat a skillet over medium-high heat and drizzle in a little olive oil or canola oil. Throw in the veggies&hellip

And cook them, stirring them around&hellip

Until they&rsquore nice and golden, with some flecks of brown and black. I don&rsquot like to let the veggies get soggy I still want &rsquoem to have a little bite!

Remove the veggies to a bowl or plate, then get the fixins ready: I crumbled up some queso fresco, which I love, but you can use any grated cheese, too!

I just grabbed some salsa and sour cream to go with the cheese, but if you want to whip up some pico de gallo and/or guacamole, I wouldn&rsquot blame you one bit.

Drizzle some oil in the same skillet or on a grill pan if you have one, and throw on the flank steak. The heat needs to be very high!

Grill it for a minute at first, then rotate it 45 degrees on the same side to make lovely grill marks.

No more than a minute later, flip the flank steak&hellip

To the other side and cook it, rotating it 45 degrees again, for a total of a minute, minute-and-a-half.

You don&rsquot want to overcook the flank steak, and because it&rsquos thin, it will cook in no time! So probably a total of 3 to 4 minutes is all you want to do&hellipmaybe even a little less.

I&rsquom so terrified of overcooking beef. I avoid it at all costs.

Unless it&rsquos ground beef. Then I cook the heck out of it with wild abandon.

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The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.

What to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of the loin). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and there. You can also purchase a pork shoulder or butt roast and cut it into “ribs” yourself.

Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.

How do I get crispy slow cooker carnitas?

If you are wondering how you will get that crispiness on the outside, it is simple and only takes a few minutes.

Once the meat is ready, shred it and put under the broiler for just a few minutes. The pork will get brown and crispy and be perfect. Yum!

Pickled Red Onions

Want to jazz up your next salad or bowl? Add pickled red onions! Tangy & sweet, they're the best way to give almost any dish a bright pop of flavor!

Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them.

Try making a batch of quick pickled red onions, and you’ll see what I mean. Top a few onto an otherwise good sandwich or salad, and it’ll become great. Their vinegary, zippy taste adds an irresistible extra dimension of flavor, brightening and sharpening the other elements of the dish. You only need a few minutes and 5 ingredients to make this pickled onion recipe, so give them a try – you’ll add them to everything!

How to Make Pickled Onions

To make pickled red onions, you’ll need 5 basic ingredients: red onions, white vinegar, water, cane sugar, and sea salt.

First, thinly slice the onions (I recommend using a mandoline for quick, uniform slicing!) and divide them between two jars. Then, heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve. This will only take a minute or so!

Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions.

Sometimes, I’ll add a few peppercorns or garlic cloves to the jar along with the onions to make their flavor a little more complex. I like to change up the vinegar too! I particularly like a mix of white wine and rice vinegar, and apple cider vinegar and white vinegar are a fun tangy combination. These variations are great, but they’re totally optional your quick pickled onions will be delicious even if you stick to the basic recipe!

What to Do with Pickled Red Onions

As I said above, pickled onions are my favorite way to add a bright pop of flavor to almost any dish. Most simply, they’re excellent on avocado toast, but your options don’t end there. Here are a few of my favorite ways to use them:

  • Add them to a salad! This roasted cauliflower salad and this grilled potato salad show them off well.
  • Stuff them in a sandwich! Pair them with any bright sandwich filling like egg salad, chickpea shawarma, or onto avocado toast.
  • Pile them on a burger! I like them with my favorite veggie burger, these falafel burgers, and my classic black bean burger.
  • Top them onto any Mexican dish! They’d be delicious with these sweet potato tacos, these many-veggie tacos, or even breakfast tacos or a breakfast burrito!
  • Add them to a bowl! Try them in this grain bowl or this buddha bowl, or top them onto a DIY-burrito bowl with cauliflower rice or cilantro lime rice, black beans, pico de gallo, mango or tomatillo salsa, guacamole, and your favorite veggies!

Do you have a favorite way to use pickled onions? Let me know in the comments!

Season 3 Kick-Off

Daphne announces she's pregnant in the Season 3 premiere. Also: The hosts discuss how they spent their summer vacations.

TV Dinners With a Twist

Mario and Michael face off in a TV-dinner competition.

Surprising Suppers

Gloria Estefan. Also: Carla Hall visits a firehouse in Mount Vernon, N.Y.

Vintage Dishes

Chef Ina Garten CeeLo Green.

Extra Value Friday: Chew to the Rescu

Party Platters

Michael makes beef skewers with cilantro pesto Kat Odell prepares shrimp toast and grilled short ribs.


Chef Susan Feniger offers tips for shopping at a farmer's market. Also: Sunny Anderson.

Cheeseburger! Cheeseburger! Cheeseburger!

Burger recipes are shared.

Back to Cooking School

Tamera Mowry receives cooking lessons from Mario.

Extra Value Friday: Budget Breakfast

Lenny Venito cooks breakfast with Mario.

Fabulous Fall Feasts

NHL player Henrik Lundqvist Boris Kodjoe.

What's for Dinner?

Malin Akerman Patti Moreno.

Family Friendly Food

Best Lunch I Ever Tasted

Michael Symon prepares lunch for Stuart Townsend and Hannah Ware.

Extra Value Friday: Choc-O-Rama

Chef Jacques Torres prepares a cake-mix soufflé Valerie Bertinelli makes chocolate chicken mole.

Mighty Meatless Meals

NeNe Leakes. Also: Michael Symon makes a hearty portobello-and-blue-cheese sandwich.

The Sweet Life

Catherine McCord shares a recipe for pumpkin-pie pop tarts Mario visits Sweet Melissa Patisserie in Brooklyn.

Country Fried Favorites

Debi Gutierrez Charles Esten.

Jump Start Your Day

Betsy Brandt and Mario prepare a breakfast dish.

Extra Value Friday: Mexican Fiesta

Kimberly Williams-Paisley. Also: Chef Pati Jinich makes a Mexican dish Clinton Kelly mixes cocktails.

Super Sandwiches

Clark Gregg makes a sandwich with Michael Symon.

Leftover Makeover

Stana Katic. Also: Mario and Daphne prepare a dish using mystery ingredients.

Meals on the Go

2 Chainz makes crab cakes with mango salsa Michael Symon shares a recipe for cauliflower-and-sausage casserole.

Tastes Like a Million Bucks

Chef Michael Lomonaco. Also: Daphne Oz and Carla Hall prepare an inexpensive dessert.

Extra Value Friday: Tasty Tailgate

David Boreanaz. Also: inexpensive craft-making tips.

Columbus Day Celebration

Mario reveals his Top 5 favorite places in America to find authentic Italian food and culture.

Fast, Cheap & Easy

Clinton shares a cocktail recipe and instructions for making an eglomise serving tray.

Chew-nited Nations

Tasha Smith chef Daniel Boulud. Also: recipes for Vietnamese shrimp cups and spicy tomato-chicken curry.

Oodles of Noodles

Chef Anne Burrell discusses her book "Own Your Kitchen" Mario makes pasta from scratch.

Extra Value Friday: Chicken Chow Down

Daymond John Kevin O'Leary. Also: a recipe for Greek-style chicken and rice ideas for Halloween crafts.

How 'Bout Them Apples

Hayden Panettiere prepares roasted pork tenderloin with apples Carla Hall makes crispy peanut-butter-caramel apples. Also: authors Matt and Ted Lee.

Nuts for Nuts

Tyler Blackburn. Also: Mario Batali prepares a nutty recipe.

Meals From the Heartland

Patricia Heaton Neil Flynn Charlie McDermott Eden Sher Atticus Shaffer.

Food: The Final Frontier

George Takei discusses his web series "Takei's Take." Also: Sean Blakemore Tyler Christopher Roger Howarth Kelly Monaco Jason Thompson.

Extra Value Friday: Haunted Halloween

Tori Spelling. Also: Chef Allison Fishman prepares a Halloween-theme dessert.

Marvelous Munchies

John Lithgow talks about his children's book "Never Play Music Right Next to the Zoo" Brett Eldredge prepares pumpkin-cream-cheese brownies.

Crowd Pleasin' Potluck

Alyssa Milano prepares cashew-chicken curry. Also: The Great Highwood Pumpkin Festival in Highwood, Ill., is spotlighted.

Something Tasty This Way Comes

Tasha Smith prepares Halloween cocktails. Also: ideas for designing and decorating jack-o'-lanterns.

The Chew's Halloween Spooktacular

Tamar Braxton. Also: recipes for Halloween desserts and cocktails.

Extra Value Friday: Goodbye Halloween, Hello Thanksgiving

Author Ree Drummond talks about her book "The Pioneer Woman Cooks: Food From My Frontier."

Great American Thanksgiving Cook Off

Tasha Smith puts a new twist on a classic American pie.

Thanksgiving Battles of the Sexes

Thanksgiving recipes are prepared.

Amazin' Braisin'!

Liv Tyler talks about her book "Modern Manners: Tools to Take You to the Top." Also: a recipe for braised turkey legs.

Battle of the Iron Grandmas: Thanksgiving Desserts

NeNe Leakes Joe Bastianich Scott Conant. Also: recipes for Thanksgiving desserts.

Extra Value Friday: Family Classics

Zachary Levi discusses "Thor: The Dark World" Michael Symon prepares a Thanksgiving recipe. Also: NeNe Leakes.

Thanksgiving: Back to Basics

The hosts share their Thanksgiving basics. Included: Carla Hall reveals the secret to her ultimate pie crust, then she and Tasha Smith make pumpkin pie with a twist. Also: Michael Symon helps one home viewer prepare perfect stuffing and Clinton Kelly talks holiday table settings and decorations.

Stress Free Suppers

Actress Nia Long joins Clinton Kelly in the kitchen for a Thanksgiving classic Curtis Stone and Michael Symon show viewers how to keep calm and cook on when preparing the holiday meal and Daphne Oz hosts a Turkey Day edition of the game Food Frenzy.

Thanksgiving Across America

A holiday "5 in 5" features Michael Symon putting a Midwestern spin on a Thanksgiving classic Carla Hall and Curtis Stone do Turkey Day with a Southern twist and Carla hits the red carpet at the 47th annual CMA Awards. Also: "Clinton's Craft Corner."

Perfect Plates

Gail Simmons joins Daphne Oz as they satisfy their pregnancy cravings during a tour of New York City. Also: an essential cooking technique demonstrated by Curtis Stone and a seasonal classic prepared by Clinton Kelly.

Thanksgiving to Go

Mark Consuelos ("Alpha House") joins Carla Hall and Daphne Oz as they prepare a bring-along recipe and Michael Symon demonstrates how to make a tasty Thanksgiving treat inspired by his mother.

Sensational Stuffing

Mario and Daphne share stuffing recipes. Also: Tasha Smith cohosts.

Bird Is the Word!

Regina Hall and Mario prepare a turkey with grapefruit and tapenade Michael shares a gravy recipe. Also: Tasha Smith cohosts.

Simple, Special, Spectacular Sides

Carla and Clinton share recipes for side dishes.

Foolproof Thanksgiving Dessert

Mario shares a Thanksgiving dessert recipe.

Extra Value Friday: Turkey Timeline

The hosts share tips for avoiding stress on Thanksgiving.

Instant Thanksgiving

Tyrese Gibson prepares caramelized Brussels sprouts the hosts share Thanksgiving tips and recipes.


Michael Ruhlman. Also: Daphne visits Shelsky's Smoked Fish in Brooklyn.

The Chew's Ultimate Thanksgiving

Thanksgivings memories are shared by the hosts Clinton reveals his do's and don'ts for holiday get-togethers.

Deep Fried December

Michael Symon prepares croquettes with serrano ham for Hanukkah. Also: a visit to a Queens bakery to sample its challah and apple-cinnamon challah breads.

The Chew's 500th Show

A party for the 500th episode features the hosts' favorite moments and recipes.


Kirstie Alley. Also: Viewers tweet their favorite holiday photos and memories.

Super Sized Seasonal Suppers

Joe Manganiello ("True Blood"), author of "Evolution: The Cutting Edge Guide to Breaking Down Walls and Building the Body You've Always Wanted," cooks with Mario.

Extra Value Friday: Homemade Holidays

Jewel. Also: the hosts' ugliest Christmas sweaters a poinsettia ornament foods for treating common ailments.

Naughty & Nice

Adriana Lima Candice Swanepoel. Also: Carla and Daphne bake holiday cookies.

Feliz Navidad!

Mario Lopez prepares a holiday dish.

Cookin' Around the Christmas Tree

Guy Fieri. Also: holiday-cocktail recipes fun and innovative ways to decorate gingerbread cookies.

Cookies, Cakes and Holiday Bakes

Michael visits Tate's Bake Shop in Southampton, N.Y. Mario shares a recipe for a holiday treat.

EVF: Eat Like Santa, Save Like Scrooge

A visit to Hammond's Candies in Denver. Also: Michael shares an easy and inexpensive recipe for pork saltimbocca.

How-to Holiday

Chef Ina Garten prepares ham and roasted kale with potato-fennel gratin author Gail Monaghan makes chocolate-silk pie. Also: how to create a bottle-cap-snowman ornament.

Home for the Holidays

Hugh Bonneville. Also: a look at the Society of St. Vincent de Paul's mobile kitchen in Portland, Ore.

Winter Funderland

The Chew's Snow Day

Carla makes ranch dip Clinton creates a hot-glue snowflake.

Extra Value Friday: The Best Christmas Party Ever!

John Leguizamo. Also: The hosts share their New Year's resolutions.

Pantry Party

Recipes using pantry items are prepared. Included: ravioli pork tenderloin with three-bean salad.

Start the Year Off Light

Chef Eduardo Garcia. Also: healthy recipes.

Take Out With a Twist

Gabrielle Union. Also: easy and affordable recipes.

Crunchfest 2014

Recipes that feature crunchy ingredients are prepared.

Extra Value Friday: Guilt-Free Goodies

Chef Pati Jinich prepares a Mexican frittata with an arugula-and-radish salad Clinton Kelly and Mario Batali make a fennel-and-pomegranate crostini and clementine-pecan-goat-cheese bites.

500 Calorie Blowout

Chicken-and-pomegranate stew scallops with slow-roasted cauliflower steak chocolate-brownie oatmeal.

Fun on a Bun

Cheryl Hines. Also: sandwich recipes.

Breakfast Bonanza!

Breakfast recipes are shared by the hosts. Also: a visit to Hornstra Farms in Norwell, Mass.

Oldies But Goodies

A behind-the-scenes look at the musical "Newsies."

Extra Value Friday: Cook One, Eat One Free

Singer Jennifer Nettles. Also: Mario makes a meal using leftovers.

Viewers' Choice: Meat & Potatoes

Tasha Smith prepares brown-butter mash and burgundy beef stew Carla and Daphne make Sunday roast chicken with potatoes and carrots.

Viewers' Choice: Southern Comfort

Michael makes Salisbury steak Carla prepares coconut layer cake and Clinton shares cocktail recipes. Also: a visit to a traveling restaurant in South Carolina.

Viewers' Choice: Time Saving Suppers

Michael prepares slow-cooker braised short ribs Carla reveals time-saving tips.

Viewers' Choice: Soups 'N Stews 'N Stuff

Debi Gutierrez and Clinton make French-onion soup Daphne reveals foods that may help relieve wintertime ailments.

Extra Value Friday: Viewers' Choice: Cheesy Wonders

Michael and Clinton prepare cheesy potato soup Mario and Carla make pomegranate-swirl cheesecake. Also: do's and don'ts for pregnant women.

Our Secret Recipes: Revealed!

Dule Hill prepares spaghetti carbonara with Clinton Michael makes corn dogs and Mario visits Russ and Daughters in New York City.

All You Can Eat Breakfast

Mario makes a dessert Clinton and Michael prepare a breakfast recipe.

Perfect Party Food

The hosts visit Sugar and Plumm in New York City Clinton offers tips for making punch.

Pigskin Platters

Mario makes a party platter Carla prepares two simple dishes and Clinton mixes cocktails.

Extra Value Friday: Fabulous Football Party

Michael and Mario face off in a chili competition judged by Jerome Bettis, Victor Cruz and Jesse Palmer Daphne hosts a football-food-pyramid game.

Pour Some Sugar on Me

Little Big Town offer a preview of their music video for "Sober" Carla visits The Cupcake Collection bakery in Nashville. Also: a recipe for sticky sweet cinnamon buns.

Super Soul Food

Michael Ealy. Also: Carla prepares her favorite soul-food recipe Michael makes breakfast for the Cleveland Fire Department.

Cold Weather Cooking

Colbie Caillat. Also: Daphne recommends breakfast foods that may help treat wintertime ailments.

Bucket List Meals

Chef Curtis Stone offers a tour of his restaurant Maude in Los Angeles.

Extra Value Friday: Daphne's Baby Shower

Michael makes banana-bread pudding Mario prepares Swiss-chard-and-sausage frittata and Carla and Clinton make baby-cucumber sandwiches and baby-chicken-salad puffs.

Mac 'N' Cheese Monday

Toni Braxton, Clinton and Mario prepare a cheesy recipe Daphne visits Murray's cheese shop in New York City.

Feel Good Food

Bobby Deen offers a tour of his Savannah home Michael creates a homemade version of a Kit Kat bar.

Sweets for Your Sweetie

Carla makes chocolate tuiles. Also: dessert recipes.

The Chew's Cooking Class: Valentine's Day

Chocolatier Jacques Torres prepares a dessert. Also: how to make a romantic dinner.

Be My Valentine

Valentine's Day tips. Also: Michael prepares an entrée in less than five minutes Carla shows how to make edible Valentine's Day presents.

Wild Winter Cookout

Meteorologist Ginger Zee shares cookout recipes Michael shows how to cook chicken on a string.

Braisin' Bash

Model Chrissy Teigen prepares braised chicken with white beans and spinach Mario and Carla make pork spare ribs with red wine and fennel.

Deluxe Dinner Party

Mario shares a paella recipe Carla visits the restaurant Jeepney in New York City.

Mega Mash-Up Meals

Michael makes butter-fried chicken Carla prepares cheesy disco fries.

Extra Value Friday: America's Favorite Comfort Food

Wayne Brady helps prepare comfort-food recipes.

Slumber Party!

Snowboarder Kelly Clark. Also: Michael offers tours of his Cleveland restaurants Lola, Lolita and B Spot Clinton prepares pasta Bolognese and Mario makes crespelle with ricotta and salami.

The Chew's Pool Party!

Donald Faison makes grilled shrimp with pineapple Michael prepares grilled clams with chorizo and Clinton mixes a mango daiquiri.

Tex-Mex Takeover

A guacamole bar is set up by Daphne Mario makes rock-shrimp tortas and Michael prepares chili rellenos.

The Chew's Chocolate Factory

Chef Curtis Stone and Carla make a triple-chocolate tart.

The Chew's Ultimate Oscar Party

Rosie Perez. Also: tips for hosting an Oscars party cocktail recipes.

Rockin' Casseroles

Rosie Perez and Mario prepare baked manicotti Daphne makes a potato-and-apple casserole.

Fat Tuesday Fest

Lauren Cohan ("The Walking Dead"). Also: Clinton shares recipes for a Mardi Gras party.

Breakfast Basics

Chef Fabio Viviani and Mario prepare a breakfast dish. Also: how to boil, scramble and poach eggs.

Set It and Forget It

Chris Harrison ("The Bachelor") Omar Epps ("Resurrection"). Also: Carla checks out the South Beach Food and Wine Festival in Miami.

Extra Value Friday: Sexiest Meals Alive

Chris Harrison ("The Bachelor") Scott Foley ("Scandal").


Jennie Garth discusses her book "Deep Thoughts From a Hollywood Blonde" Carla visits Hot Bread Kitchen in New York City.

Awesomely Loud, Incredibly Crunchy

Marcia Gay Harden Gabrielle Union. Also: craft ideas using crunchable materials.

Spring Chicken

Maria Menounos offers a tour of her Los Angeles home. Also: Sara Evans.

Miami Spice

Gloria Estefan shares a Cuban recipe. Also: chef Michelle Bernstein.

Extra Value Friday: Chips, Dips & Sips

Gloria Estefan. Also: Carla makes dessert dippers.

Luck o' the Irish

Lori Loughlin. Also: a visit to Amy's Bread in New York City.

Meatball Mania

Chef Curtis Stone Yvette Nicole Brown. Also: Michael and Carla make Swedish meatballs.

Lunch With a Legend

Chef Wolfgang Puck prepares salmon and lentils with Michael and Clinton Carla visits the 21 Club in Manhattan. Also: Chef Curtis Stone Yvette Nicole Brown.

Weeknight Wonders

Chef Curtis Stone. Also: easy-to-make suppers tips for saving time at home.

Extra Value Friday: Spring Break!

Shailene Woodley. Also: Carla makes crafts chef Curtis Stone prepares cocktails.

Southern Fried Suppers

A visit to Husk restaurant in Charleston, S.C. Also: Carla and Clinton prepare fried catfish and hush puppies.

Sweet 'n' Salty Spectacular!

Gillian Jacobs. Also: a visit to Honey Butter restaurant in Chicago.

Chicken It Up a Notch

Chef Ryan Scott makes sloppy joes with white-cheddar fondue and roasted tomatoes. Also: a visit to The Country Cat Dinner House and Bar in Portland, Ore.

The World on a Plate

Daphne and Clinton make beef stir-fry with mango-carrot slaw Daphne shares a recipe for a non-alcoholic grapefruit mojito. Also: a visit to D Bar Restaurant in Denver.

Extra Value Friday: Pies 'n' Thighs

Hill Country barbecue market in New York City is visited Carla makes peanut-butter-pie pops.

Small Plates, Big Taste

Meteorologist Ginger Zee Lisa Lillien. Also: a visit to Gotham West Market in New York City.

Comfort Food Express

Singer Kellie Pickler. Also: Carla prepares a dish from her cookbook "Carla's Comfort Foods."

Wacky Wednesday

Howie Mandel. Also: Clinton plays a game with audience members.

Batter Up!

The hosts visit Back in the Day Bakery in Savannah.

Extra Value Friday: Easter Extravaganza

Mario prepares an Easter meal Carla makes a dessert. Also: a visit to a jellybean factory in Fairfield, Cal.

The Sweeter Side of Spring

Alicia Menendez. Also: a visit to chef Gesine Bullock-Prado's farm in Vermont.

Wings 'N Things

Recipes for buffalo wings are compared Michael talks about his show "America's Best Cook."

The First Thing I Ever Made

Daphne returns to the show with her daughter.

Drive Thru Delights

Jon Favreau talks about his film "Chef."

Extra Value Friday: Star-Studded Snacks

Vanessa Williams talks about her Broadway show "After Midnight." Also: Olivia Newton-John.

Recipes Index

  • Make your own seedy homemade crackers with this Amazing Crackers recipe

  • A breakfast or brunch idea or just great for parties is this Rosemary and Cheddar Breakfast Sausage Dip
    , a tasty way to disguise broccoli. One batch of the recipe should make 40 mini muffins, or a dozen of the regular muffin size ones.
  • is an appetizer that requires no cooking if you are in a summer heatwave like I was, and it’s vegan, gluten free, and healthy and is just prepwork with no need for a grill, oven, stove, or anything with heat in the kitchen
  • Easter or Spring little appetizer or side of a Spaghetti Nest Recipe you can top with mozzarella and marinara, or a baked egg, or have fun with meatballs or pesto or more!

    , easy and pretty
    , which was one of 3 dishes I paired with bubbles (champagne and sparkling wine!)
    An easy 15 min recipe for lil bites of buttery goodness
    3 different recipes (2 using a roux method, one using a blender for a fluffier version) of Pão de Queijo (cheese bread)
  • In celebration of the upcoming Cinco de Mayo, on a previous weekend I decided to have a Guacamole Bar at my home. I made 3 guacamole recipes – one recipe from Alton Brown, one recipe from Bobby Flay, and one from Rick Bayless.
  • For a different kind of Mexican dip, consider Mexican Street Corn Dip as well as all these other ideas of how to enjoy Food Should Taste Good gluten free non GMO chips!


    and Food Should Taste Good Sweet Potato Tortilla Chips

    : touch of pepper from the watercress, it also has a feel of creaminess from the cauliflower but without the fat, and is extremely simple to make. You just need to saute some onion, cut the cauliflower, pull apart the watercress, and have a blender. On a rainy cool day, it’s comforting yet takes advantage of very nutritious ingredients.
    that celebrates the bounty of greens with green pepper, celery, scallions, jalapeno, parsley, cilantro, and chives

  • A breakfast or brunch idea or just great for parties is this Rosemary and Cheddar Breakfast Sausage Dip
  • Get in your craving for shrimp and grits but with a savory oatmeal instead which you can set up an oatmeal bar so people can customize the savory oatmeal toppings with various hot sauces, bacon, shrimp, etc. with my Savory Shrimp and Savory Oatmeal post
  • You can prepare everything for this Biscuits Breakfast Casserole the day before and then just pop it in the oven, which is perfect for a non morning person or after a long night up. I like how this casserole basically puts all of breakfast – like a breakfast that would have Biscuits and Sausage Gravy as one item, and Cheesy Egg on the side, all together in every bite.
  • An alternative delicious breakfast casserole stars croissants with this Croissant Breakfast Casserole with sausage, cheese, egg, and green onions

  • This Breakfast Casserole is a perfect way to whip up something hearty and savory for a brunch potluck. I have made it here in this post with sausage, and another time with leftover veggies and Easter ham – just put in eggs, bread, and whatever leftover meats and veggies you have and enjoy
  • This breakfast post suggests a few different ways to incorporate creamy rich avocado, be it via a breakfast burrito or with an english muffin!

Main Courses

    with Fresh Cheeses and Uncooked Cherry Tomatoes
  • Enjoy a “Christmas” Southwest Style squash casserole that uses green chiles and red salsa with this Vegetarian Southwest Squash Casserole
  • This Balkan Cheese Pie – Burek and Adjika Sauce is similar to a Mediterranean quiche but made with layers of cheese and phyllo (adding mushrooms or ground meat is optional), and can be served with salad or vegetables or soup
  • April Fool’s Recipe for Spaghetti Pie, a mashup of lasagna and spaghetti with a nod towards 1957 April Fool’s Spaghetti Harvest. This dish is the recipe for the Meatless and Vegetarian pie only, your sauce can be from a jar or your own homemade, so it can be meaty or spicy or whatever you’d like
  • Use your summer tomatoes in a new way with this Chinese Tomato and Eggs Recipe
  • This recipe for Cheddar Garlic Oven Baked Chicken Breast is something I’ve had in my repertoire for many years and is an easy way to make an pleasing chicken breast that is moist but also offers some crispiness.
  • Why not make your reubens a little less messy (ok, just a little) by making them in slider form? Reuben Sliders are great for a party and timely for St Patrick’s Day too
  • For your grilling, can I humbly suggest this kickass Recipe for Cheddar Whiskey Burgers that has a combination of beef and pork with a bit of whiskey, and then is stuffed and then topped with a cheddar whiskey sauce?
  • For a side for a picnic or BBQ, how about Ramen Noodle Broccoli Slaw!? It has great texture and is a great value to put together for a group
    I like the idea of individual rolled pieces that this Roasted Vegetable Lasagna Rollups Recipe calls for. it’s a great to portion out servings for a group. They are easy to make, and by roasting the vegetables it adds more flavor and is a great alternative to meat lasagna. A little red pepper adds a subtle little additional kick.
  • Lighten up your pasta alfredo by making a healthier cauliflower alfredo instead- I make mine a Cauliflower Alfredo with Spinach
  • Green Mac and Cheese for St Patricks: Avocado Mac and Cheese that includes lime zest/juice, green onion, cilantro, jalapeno- all the green things
  • Featuring avocados: Avocado Pesto, or try this cool dish of Soba Noodles with Kale, Miso, and Avocado
  • A pasta sauce dish that is also like a pesto but uses corn instead, then topped with basil and grape tomatoes for a colorful dish celebrating late summer and fall? Hello Ravioli with Corn Sauce Recipe
    , a really great mac and cheese

  • Here’s two recipes in 1 post: how to make Parmesan Cheese Bowls (which you can use for salads or in this case risotto) and a Strawberry and Shrimp Risotto in my recipe of Shrimp and Strawberry Risotto in a Parmesan Bowl

    chewy but soft and toothsome all at the same time, and is a fun use of some extra eggs to stretch to feed more. Serve it like an omelette or scramble it, and eat it with savory or sweet accouterments, your choice!

    with Beer Braised Onions
    inspired by Moosewood

    (with fontina cheese, and a topping of breadcrumbs, panko, walnuts and parmesan!)

    that also accounts for corn allergies!

  • How ballsy (ha ha) is it to mash up mac and cheese and risotto using Israeli cous cous with this recipe for Israeli Couscous and Cheese
    of a rice dish really celebrates the bounty of autumn. The mix of brown and wild rice is healthy, but has crisp tart bites from the apples and butteryness of the pecans. Though I make it most often in the fall and winter, I just like this all year round as a side dish.
    is a variation of the above but with more apple and a bit dryer to go with main dishes that have a lot of richness already
    is a casserole that is super comforting and easy to put together thanks to using some already prepped ingredients
    makes enough for 10 so you can eat it all week or take to a potluck or picnic bbq, and is a dish that does well cool or room temperature, and has healthy blueberries
  • Another healthy farro salad, this time with a Strawberry Farro Salad and some info I drop on varietals of Oregon Strawberries!
  • Perfect for a work potluck and that you can serve warm or cold, and prepare the day before, is this Lemony Spinach and Pasta Salad with Cherry Tomatoes and Feta
  • Cornbread Salad
  • Savory lentils with this recipe for Lentils with Roasted Tomatoes and Horseradish
  • Recipe for a Vegetarian Lentil Salad with Roasted Oranges and Radicchio is also great for a group

    could be a great holiday side with it’s red and green colors for vegetarians it can be a main dish
  • For a healthy salad try Roasted Shredded Brussels Sprout Salad

  • St Patrick’s Day and St. Norbert College’s Cheese Broccoli

    uses cauliflower in a new way besides covered with cheese and cream or roasted…
    – I’m sorry the picture looks terrible, but trust me this is delicious
    uses mustard greens, kale, turnip or dandelion greens, and swiss chard. Have it with rice, as a side dish to a protein, top it with nuts as shown or with a poached egg…

  • Another great recipe with Cauliflower is to swap out the traditional potato in Colcannon and instead make it a Cauliflower Colcannon

  • 3 Vegetarian Side Dishes: Corn Niblets in Butter, Roasted Carrots with Dill, Green Beans in Parmesan
    has smokiness from vegetarian ham and some heat from Thai chili pepper
  • Another take on green beans that can be served for a side at lunch or dinner and is great for a potluck Green Beans with Walnut and Feta and Mint Vinaigrette

  • Use fruit in a savory way by adding it to your grilled cheese with this BlackBerry Grilled Cheese that boasts fontina cheese and basil (and optionally pesto)
  • Another healthy sandwich boasting fruit, this time it’s a Strawberry Ricotta Sandwich and some info I drop on varietals of Oregon Strawberries!

  • A ridiculously easy way to get your spicy mayo sushi taste but more of a meal but creating a Spicy Mayo Baby Shrimp Sandwich

  • Reminds me of a sandwich to enjoy along the beach: my recipe for a Dill Shrimp Salad Sandwich with Cucumber

  • Have you ever heard of a dessert called Cranachan? My version is an Apple Cranachan Recipe with Pomegranate Whiskey Cocktails that is hearty from the oats and whiskey but presentation wise with the layers looks fancy. And then I added in 2 cocktail recipes for Pomegranate Whiskey cocktails to add a holiday touch with red – a variation on a julep and a variation on a Moscow Mule
  • Berry Popsicles: a Raspberry Peppercorn Popsicle version, and a Blackberry Basil Popsicle that just uses berries, sparkling water and honey and one additional ingredient
  • April Fool’s Recipe with no Trick: Strawberry Fool Recipe is blended strawberries with the cut strawberries and the fresh whipped vanilla cream
  • So easy, only 4 ingredients to make Chocolate Matzo

  • Upgrade your brownie by topping it with potato chips!

    or Pizza Dolce, or a cheesecake with ricotta. You can top it with chocolate like I did, or put chocolate chips inside the mixture, or top or add fruit inside instead, it is very versatile

Pimento Cheese Ingredients

In its most essential form, pimento cheese is made with cheddar cheese, pimento peppers and mayonnaise. I’ve played with the proportions of common elements to find my ideal levels of cheesy, tangy, peppery (spicy if you wish), and spreadable.

Freshly made, homemade pimento cheese tastes far superior to store-bought options. By making it yourself with quality ingredients, you can avoid strange preservatives. Here’s what you’ll need.

Extra-Sharp Cheddar Cheese

Be sure to buy a delicious extra-sharp variety so the cheddar flavor shines above all else. I used Tillamook.

Grate your cheese by hand on the large holes of a box grater. Don’t buy pre-shredded cheese, which is coated in powder that mutes the flavor and interferes with its creamy texture.

Cream Cheese

Cream cheese enhances the cheddar flavor and ensures that your pimento cheese is tangy and spreadable.

Not all pimento cheese recipes include cream cheese, but it just doesn’t taste right to me without it. I’d bet money that Mimi’s pimento cheese was made with cream cheese. If you read Serious Eats’ lengthy history on pimento cheese, you’ll see that cream cheese and pimentos have been friends for a long time.

Pimento Peppers

Pimento peppers are a given. They infuse the dip with mild pepper flavor and provide its signature reddish hue. Be sure to drain your peppers well, and give them a few extra chops if they come in slices rather than a tiny dice.

If you can’t find pimento peppers, roasted red peppers are a great substitute. Chop them up until you have a scant one-half cup. I used jarred peppers for my recipe tests, but you could go the extra mile and roast your own peppers.


Mayonnaise lends a silky texture and some key flavor. If we weren’t using cream cheese, we’d make up for it with additional mayonnaise, but I’ve found that a combination of the two yields the tastiest results.

Duke’s brand of mayonnaise is standard in Southern pimento cheese. I used Sir Kensington’s instead, since that’s the brand I keep on hand.

A Few Simple Seasonings

Pimento cheese flavorings vary by recipe. A combination of garlic powder and onion powder lend subtle and irresistible savoriness.

I like my pimento cheese a little spicy, so my recipe includes cayenne pepper as well. The heat is subtle but makes me go back for more. Take it up a notch with fresh jalapeño pepper, which adds seriously fresh flavor and a light crunch. A little bit goes a long way.

If you’re sensitive to spice, you can reduce or omit both the cayenne and jalapeño. You can always add more heat, but you can’t take it away.

Let Detroit Entertain You

There are a ton of things to do in Detroit that didn’t initially stick out in my online search prior to my visit. While putting together an itinerary, consider attending a sporting event such as the Detroit Lions, Tigers, or Pistons game. I had the pleasure of catching a football game while in town and it was great to see the city come out in full support. Detroit is also home to three casinos: MGM Grand, MotorCity, and Greektown. They reminded me of old school Las Vegas, although I didn’t win any money I certainly had a good time.

Planning Detroit travel certainly has it challenges, but so worth the visit. I suggest connecting with locals prior to your trip in order to get the maximum level of experience. You will learn during your stay that although the city is going through a rough patch, it still thrives on through its culture, food, history, and morale.

This article was written by Kitty Bradshaw | Website | Instagram | FaceBook | Twitter

Watch the video: Michael Symons Eggs in Heaven. Symon Dinners Cooking Out. Food Network (December 2021).