We're talking deviled eggs. Cheese dip. Cornbread. Stew. And a salad that masquerades as a dip. Or maybe it's a dip that ...

It’s holiday potluck season, and today’s recipe for Confetti Salad is the perfect dish for every event. This salad is a feast for the eyes and stomach with its beautiful color and crunch. It also ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

For many of us, summer just isn’t summer without sweet corn. And while I like to cook it all sorts of ways — steam, grill, pan-fry, even microwave (trust me!) — when it’s at its peak, mere hours out ...

Combine dressing ingredients in a jar; mix well. Taste and adjust salt and honey to taste. Cover with a lid, shake well; set aside. If using frozen black-eyed peas, prepare according to package ...

This recipe is great because it can be made ahead and served for days after. The quinoa makes it more filling and keeps the dish lower in carbs. Technique tip: Cooking quinoa in the oven is a great ...

From the Recipe Creator: Toasting the corn adds a nutty, almost popcorn flavor to this popular Mexican street dish. Cilantro, green onions and jalapeño add pops of green to the creamy, deep yellow ...

Southern Pea Salad with Herbed Buttermilk Dressing is a fresh, flavorful twist on a classic Southern side. Made with tender white acre or purple hull peas, crisp summer vegetables, and tossed in a ...

The essential of our picnic day? The rice salad! Here we offer you a vegetarian recipe, filled with flavors and vegetables to fill up with fiber and vitamins. Add a hint of mint for freshness and here ...

One of my family’s favorite dishes -- the only one my just-graduating grown-up daughter has mentioned making in her own kitchen -- is a rice, corn and bean salad, improvised one summer a few years ago ...