We’ve got a retro Midwestern classic on deck, and it’s crying out for that abundance of leftover Snickers. From potlucks to ...

In this video, I prepare a Tropezienne, a traditional pastry from Southern France. This delicious sandwich features brioche, ...

Back in the 1950s, many foods that we no longer eat were popular. Instant and prepackaged foods were thriving, so more care ...

From marshmallow-studded Jell-O salads to funeral potatoes topped with cornflakes, these once-ubiquitous church potluck ...

Did you know that the Havana cake has its traditional roots from Zenica? In 1966, the story of Zenica Havana began, which is ...

Mix well-beaten eggs, sugar, spices, salt and pumpkin. Add milk and water, then stir until mixture is smooth. Pour into a 9-inch pastry lined pie pan. Preheat oven to 450 degrees, and bake for 10 ...

‘Tis the season when those of us who live in the heart of the country know that when someone says they are bringing a “salad” for Thanksgiving, it rarely means vegetables. Lettuce, tomatoes and ...

My grandmother's Thanksgiving table was a time capsule of jiggly salads and questionable casseroles that nobody dared question until our generation came along. My grandmother's Thanksgiving table ...

The humble Jell-O salad and its savory ancestor, aspic, are shaking up American kitchens and even getting a glossy, fine-dining revival. Aspic originally began in medieval kitchens as a way to ...

To mark its 125th anniversary, Jell-O is reviving the retro mold with a wink to nostalgia and internet humor. Jell-O is celebrating its 125th anniversary with limited-edition “No Thanks” Thanksgiving ...

Whipped tofu ricotta, whipped goat cheese and whipped beans add plush protein oomph to your roasted vegetables and salads. By Tanya Sichynsky Nisha Vora’s heirloom tomato salad with ricotta and chile ...