From Tyler Florence

Filet Mignon

From Food & Wine

Crispy Buttermilk Fried Chicken

From French's

Crunchy Onion Pork Chops

From Food & Wine

David Guas, a New Orleans native, remembers this comforting dessert from the buffet spreads at family funerals. (Recipe adapted from DamGoodSweet.)

Banana Pudding with Vanilla Wafer Crumble

From Food & Wine

"Berkshire pigs have the most wonderful flavor of all the pork I've ever tried," says Maria Hines of Tilth in Seattle. She buys her excellent, pasture-raised Berkshire pork from Skagit River Ranch in Sedro Woolley, Washington.

Juicy Buttermilk Pork Chops

From Better Homes and Gardens

At just $3.89 per serving, this French toast recipe is both delicious and budget-conscious.

Vanilla French Toast

From KRAFT Foods

PHILADELPHIA New York Cheesecake

From Breakstone's

Sour Cream-Topped Cheesecake

From Family Circle

The peach colored frosting hints to the peaches baked into the cake layers. Peach schnapps flavors both the cake and the frosting.

Ribbons And Bows Cake

From Fine Cooking Magazine

Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don't like anchovies, don't leave them out--their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.

Sauteed Broccoli Raab with Balsamic Vinegar

From Fine Cooking Magazine

I like to keep a batch of this tasty little ragout on hand because it's great as a side dish, garnish, or mix-in.

Wild Mushroom Ragout

From Taste of the South

Cornbread Croutons

From Fitness

Fruit becomes dessert when you coat it in chocolate and pistachios.

Dried Apricot With Chocolate

From Food & Wine

Poppy, known for simple, seasonal dishes from chef Jerry Traunfeld, keeps a molecular gastronomist in the pastry station. Dana Cree uses techniques she picked up at the Fat Duck in the U.K. and New York City's WD-50. "I learned to divorce flavors from their original textures to create something new," she says.

Goat Cheese Puddings

From Food & Wine

Chef Way: Chef Donald Link cooks chicken in duck fat until it's meltingly tender.Easy Way: Skip the duck fat and opt for olive oil instead.

Crispy Chicken Leg Confit with Couscous and Olives

From Smithfield

Paula learned a couple of things from her friends up North, including how to make the best cheesecake ever.

Outrageous Yankee Cheesecake with Citrus Glaze

From Smithfield

A new twist on mashed potatoes and peas, with a little touch of mint.

Spring Mashed Potatoes

From Smithfield

An impressive and simple frozen dessert that will make your dinner guests think you are a professional chef. Beautiful, colorful, and flavorful.

Old Fashion Raspberry Icebox Cake

From Breakstone's

Simply Citrus Cream Cake

From KRAFT Foods

PHILADELPHIA Vanilla Mousse Cheesecake

From KRAFT Foods

Ultimate Turtle Cheesecake

From Family Circle

Fresh apricots appear in the early summer and are only available for a few short weeks. When you find them, bake these cream cheese filled pastries for breakfast or brunch.

Apricot Pastries

From Midwest Living

Cinnamon, honey, maple syrup, apples, and chili powder season this delightful grilled pork tenderloin.

Grilled Spiced Pork Loin

From Midwest Living

Layers of pound cake, custard sauce, hazelnuts, and orange marmalade make up this extraordinary dessert.

Orange Marmalade Trifle

From Kellogg's

Raisin Bran Pizza Cookie