Great Grandma’s Peppernuts. 1 cup butter 1 cup sugar 1 egg 1 cup Karo brown syrup (dark corn syrup) 1 cup whipping cream 4-5 cups flour 1/4 tsp salt 1 tsp baking soda 1 ½ tsp ground pepper New details ...

Welcome back to the kitchen, friends! In this episode of "Unboxing New Old Cookbooks," we dive into a fascinating collection of vintage cookbooks sent in by viewers like you. From a 1928 Royal Baking ...

This cheese-topped frittata is one of the best ways to have broccoli for breakfast. It's tasty, satisfying, and comes together in less than half an hour. Marc Murphy is a celebrity chef and ...

No peeler needed here! Keeping the skin on adds flecks of color and a hearty texture to these mashed red potatoes. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef ...

Gary Rhodes' Parmesan chicken recipe is a quick way to jazz up chicken breasts. Serve with crusty bread and a cold glass of white wine. Place the chicken breasts between cling film sheets and lightly ...

Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week. Sift the flour into a bowl and add the ...

Summer is winding down and the transition to fall can be a little unsettling. The weather's not really hot anymore — but it's not really cold either. And the days begin to grow a little shorter in the ...

A seven-day meal plan can help you break down your diet and take practical steps to incorporate foods with purported anti-inflammatory properties. Inflammation is an immune response to illness or ...

This recipe champions a speedy pan-fried dinner with minimal fuss. I like to make these large and chunky, chopping the brassica roughly. If you prefer a smoother fritter, blitz the cauliflower into ...