It's simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookie recipes, Christmas spritz cookies, and spiced gingerbread recipes. Try one of our cookie recipes to share this Christmas!View Slideshow
One of the most time-consuming parts of any holiday meal: making the dinner rolls. With the time it takes to prepare the dough, wait for it to rise, and bake, traditional dinner roll recipes can be an all-day affair! Making dinner rolls doesn't have to take all day, though. Whether you make them from scratch or start with a little extra help, you can make delicious dinner rolls in just one hour. So, make preparing your holiday dinner a little easier with these eight quick dinner roll recipes that are all ready in 60 minutes or less!View Slideshow
Add a frosty flare to your mason jars with this holiday craft that you can make for anyone on your gift list.View Video
Brad Orrison and Brooke Lewis, the brother-sister team behind The Shed Barbecue and Blues Joint in Mississippi, know their stuff: Brad's Pulled Pork Sandwich won the Live! With Regis and Kelly Ultimate Hometown Grill-Off earlier this year. Here, they share their top tips.
Brad Orrison and his sister Brooke Lewis love great barbecue and great blues. In 2001 they built The Shed Barbecue and Blues Joint in Ocean Springs, Mississippi, on the coast about 90 miles east of New Orleans. On the following slides, they'll explain some of the secrets to creating their award-winning barbecue and share their dad's simple, but delicious, recipe for coleslaw.
The key to great barbecue is to start with a flavorful homemade rub and heap it on "Southern-style," says Brad. "That means cover every inch, then let it sit for an hour and a half."
The wood used for smoking should contribute a flavor that blends with the rub, the pork, and the sauce. "We use Mississippi-grown pecan," he says. If pecan chips aren't available, try hickory.
Maintaining an even temperature is one of Brad's keys to tender pork shoulder. He keeps his smoker at about 225 degrees F. While he uses a commercial smoker, he's adapted his recipe for charcoal and gas grills.
At The Shed, crisp, creamy coleslaw rounds out the meal. Like many of the recipes at The Shed, the coleslaw was handed down from a family member. "The coleslaw is my dad's," says Brooke. "It's a sweeter style you find at Southern barbecue places. It's true comfort food."
Sweetness is only part of the flavor equation in the coleslaw. "When you use a lot of sugar, black pepper balances it out," says Brooke. "They work well together on your palate,"
The Shed Barbecue and Blues Joint is in Ocean Springs, Mississippi, on the coast about 90 miles east of New Orleans. For more details and locations, check out The Shed's website (www.theshedbbq.com).