This classic doughnut recipe from the 1953 edition of the Better Homes and Gardens New Cook Book is our favorite. We've updated it to use butter (and more of it) instead of shortening, but kept its classic cinnamon-nutmeg spiciness.
This zippy salsa from the Pink Plaid edition of the Better Homes and Gardens New Cook Book is fresh, healthy, and delicious.
These crowd-pleasing sandwiches from the 14th edition of the Better Homes and Gardens New Cook Book are bursting with flavor.
This luxurious chocolate sauce from the 11th edition of the Better Homes and Gardens New Cook Book transforms even inexpensive ice cream into a decadent treat.
This banana bread recipe from the Pink Plaid edition of the Better Homes and Gardens New Cook Book is moist and delicious.
This healthier spin on pizza features a low-fat crust and is loaded with lots of fresh veggies (think broccoli, tomatoes, and radicchio).
For a quick and easy dinner, layer lasagna noodles with chicken sausage, tomatoes, and baby spinach.
Top this velvety soup with sautéed asparagus and crisp, honey-drizzled bacon for a warming weeknight supper.
For a quick meal your family will love, dip shrimp in our zippy mango sauce and shredded coconut.
Fresh ginger, soy sauce, and lemon give this seven-ingredient chicken dish bold flavor -- and it's all ready in just 35 minutes.
For a meatless meal that will give the family a thrill, fill corn tortillas with cremini mushrooms, cheese, and sour cream. Cumin adds a satisfying kick.
Flaky pastry is piled high with leeks, Swiss chard, garlic, mozzarella, and Italian herbs.
With pantry-ready ingredients such as garbanzo beans, canned tomatoes, and chicken broth, this slow cooker supper is a snap to make.
Pumpkin adds an autumnal twist to this zesty chili filled with veggies and beef.
Peppers, onions, and fresh herbs are piled high on a tender crust. Blue cheese adds tanginess.
Jalapenos and crushed red pepper give this robust rice dish a kick. "This dish mixes flavors from the shore, garden, and butcher into a classic Southern dish perfect for a gathering of friends," says chef and recipe creator Scott Peacock.
This Sunday supper roast is rubbed with a home-ground spice blend of coriander, cloves, and bay leaf and served with roasted corn and green beans. "To me, a roast says family and America like nothing else," says chef and recipe creator Scott Peacock. "It's easy to cook and bring people to the table. Plus, there's so much great heritage pork coming from farmers in the Midwest. I chose the spice blend for interest and as a nod to the spice drawer we all grew up with. The trick is to make sure the spices are fresh as can be."
This starter or side dish is ready in under an hour and can be served hot from the oven over pasta, roasted chicken, or generous slabs of bread smeared with soft local cheese. "The success of this dish depends wholly on great tomatoes -- it's worth a trip to the farmer's market or a knock on the door of a generous neighbor with a green thumb," says chef and recipe creator Scott Peacock.
A hand-me-down recipe for boiled icing made from evaporated milk and powdered cocoa is the secret to this keepsake cake. The five thin layers may look fussy, but they're done in regular cake pans and bake in just 15 minutes. "Nothing compares to a homemade cake," says chef and recipe creator Scott Peacock. "When you cut into it and there's all those layers, friends are dazzled."
This regional dish's sweet-but-spicy flavor comes from a mix of local chile peppers, butternut squash, and a touch of honey.
White cheddar cheese is combined with rich custard, tart apples, and maple syrup to make this comforting dessert.
This recipe for agua fresca (which is Spanish for "fresh water") is sweetened and flavored with fresh mint, cucumber, and lime.