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Yearwood's recipe took over an hour to prepare, so I wouldn't make it again. I loved that Robinson's delicious dip used a whole rotisserie chicken, making it my winning dish. I often consider making ...

Is there ever a time when we’re not in the mood for French fries? Share the goodness of this recipe from Elizabeth Van Lierde’s new book, "Everyday Entertaining: 110+ Recipes for Going All Out When ...

Take your dipping game to the next level with this tangy, creamy yogurt-feta sauce! Bursting with the bright zest of fresh seasonal lemons, savory feta cheese, and aromatic herbs, this irresistible ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Whatever you cook, Mary Patout can make it better with her condiments — mustards, micro-greens and myriad sauces — which bring magnificent flavors to the plate. She invited me to cook with her at her ...

Classic French aïoli is "unctuous, thick, and velvety smooth — and adds immense flavor to anything you dunk in it." Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...