Tamale pie is a comforting Tex-Mex casserole that combines meaty chili, vegetables and cornbread. According to Serious Eats, it’s been around since at least the 1930s and is a popular easy potluck ...

There’s nothing like a change in the weather – thermometer down, energy level up – to send us right out to the kitchen to fix a real cooked dinner. Yippy, skippy and about time, I say. So I say let’s ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

If you were dining at the home of an aspiring Los Angeles hostess in 1930, you might have been served smoked salmon appetizers (strips of salmon rolled “around a midget sweet pickle in the form of a ...

When the weather gets cool, comfort food rules! Chef Karista Bennett -- from the blog "Karista's Kitchen," stopped by to share a recipe sure to become a family favorite. You'll find the recipe below ...

Cook beef, sausage and onion until beef is browned, stirring to crumble. Pour off fat. Add soup, ½ cup water, corn, olives, chili powder, jalapeno pepper and red pepper. Bring to a boil, reduce heat ...

Loaded with enchilada sauce, ground beef, and plenty of cheese, this smothered tamale pie is the epitome of easy, cozy ...

Discover this spicy take on a Mexican classic that has several origin stories, blending Mexican tradition with Southern ...

1. In mixing bowl, cream together cream cheese, condensed milk and lemon juice until smooth and creamy. Stir in lemon rind. 2. Transfer to graham cracker crust. Refrigerate until firm, 4 hours.

Start off by melting the butter in a 4-quart Dutch oven and sauteing the onions, mushrooms, and green onions over high heat until they fully soften (which should take about 4 minutes). Then drop in ...