Eat, Darling, Eat 

(by Jennifer Elderman Sanz) 1 1/2 lb. ground beef 2 16-oz. cans tomato sauce 2 8-oz. cans whole tomatoes salt and pepper to taste 1 t....

(by Emily Browning) 2 eggplants 3 eggs 3 c. bread crumbs (probably more) optional: oregano olive oil 1 large jar marinara sauce (make...

(by Natalie Bross) (adapted from The Pioneer Woman) 6 c. Krusteaz pancake mix 2 c. yellow cornmeal 2 eggs, slightly beaten 4 - 6 c. water...

(by Natasha Lewis-Clark) cooking spray 2 c. finely crushed vanilla wafer cookies (about 55 cookies) 1/4 c. butter or margarine, melted 3...

(by Daniela Paiva) 1 1/2 T. olive oil 1 clove garlic, finely chopped 1 onion, finely chopped 2 1/4 lb. shrimp, peeled and cleaned salt...

(by Karen Stanion) 12 - 18 oz. white mushrooms or Baby Bellas 2 T. olive oil, plus extra for pan 4 - 6 chopped garlic cloves (my way) or...

(by Barbara Lippert) 1 slice whole wheat bread 2 oz. (1/4 c.) cottage cheese 1/8 t. ground cinnamon 1/8 t. vanilla extract 1/2 t. sugar...

(by Carla Perez-Gallardo) We have become so used to cooking in large quantities that when we are given the chance to cook for smaller...

(by Jennifer Irwin) 8 oz. cream cheese 1/4 c. chutney 1 t. curry powder toasted almonds Blend cream cheese, chutney, and curry powder....

(by Samantha Carney) 1 lb. ground beef 1 lb. elbow macaroni, cooked and rinsed 1 jar Cheez Whiz, at room temperature 28-oz. can of whole...

(by Penelope Rowlands) 1 3⁄4 c. flour 8 T. unsalted butter, plus additional 1 T. cut into small pieces 1 t. salt, divided 3 eggs 3⁄4 c....

(by Amy Silverstein) 3 oz. butter 10 oz. graham cracker crumbs 1 lb. cream cheese, at room temperature 1 pt. sour cream 6 eggs, separated...

(by Sarah Goodrich) 1/2 c. grits (not instant) 3/4 stick of butter, softened 1 1/2 c. grated cheddar cheese 2 garlic cloves, minced 1/4...

(by Ana Sortun) This is a variation on a crab melt my mother used to make. In Seattle, we used Dungeness crab. I love having these with...