The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's...
Author: Sam Worley
Author: Tracey Chrenko
Author: Barbara Walt Gustin
These boneless barbecue ribs are par-boiled to help them get tender, and then coated in tangy-sweet sauce and baked in the oven.
Author: Linda Kuipers
There's New York and Chicago, but how many Americans have heard of this unique Detroit style? It's a thick, rectangular pizza, distinctive in that it has the sauce on top of the cheese, has particularly...
Author: Amy Emberling
Author: Devora Disner
Author: Tracey Chrenko
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: Paula M. Zwolak
Author: Sharon Michael
Author: Dorothy Vinson
Author: Donna Smith
Author: John Moraru
Author: Pat Zatina
Author: Sandi Nelson
Author: Sandi Nelson
Author: Geetha Subramanian
These healthy snack bars make a sweet portable treat for a child's lunchbox.
Author: Molly Mitchell
Author: Danny C. Withrow
Author: Cherie Perkins Raglin
Author: Adam Baru
Apple cider vinegar helps to tenderize this all-butter pie crust.
Author: Eugene I. Cleary
Author: Sharon Smith
Author: Ingeborg Baumgartner
A pistachio-oat crumble, perfumed with fragrant, floral cardamom adds interest to this juicy fruit pie.
Author: Lee Dicks Guice
Author: Sharri Chambers
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.