Just like Mom used to make, this chicken pot pie is great comfort food. Poached chicken and sauteed vegetables are mixed in a rich velouté sauce, covered with pie crust and baked.
Everyone loves fried chicken, the breaded, fried apple takes an old favorite and makes it new. Serve with plenty of napkins on the side.
This dressy BLT has red and yellow tomatoes, assorted micro greens, aioli and thick-sliced bacon between two slices of challah. Served with Tri-Color Potato Salad.
All you need to go with this creamy pasta dish is some bread and a salad for a complete, tasty meal. Cooked sweet vegetables in cream sauce are poured over fusilli pasta and tossed together with Parmesan cheese.
Fun for everyone, alphabet pasta is mixed in a hearty chicken soup with celery, leeks, Spanish onion, carrots and herbs and spices. Serve with a Blue's Clues Drink.
A great appetizer, colorful and crisp. Tempura battered chicken, sweet potato, bell pepper, broccoli and cauliflower are fried and served with ketchup for dipping.
An interesting little amuse bouche (French, literally translated to "mouth amuser") of pureéd asparagus, cream and Parmesan cheese served in the bowl of a spoon.
This strikingly beautiful appetizer features layers of smoked salmon, fontina and horseradish havarti cheese served with saffron pears and German-style black bread.
Chef Andrew Meek crafted this elegant dessert beginning with the light and crisp tuile cup. The creamy Blue Cheese ice cream is the perfect compliment to the sweet-tart pear simmered in a fragrant mixture of port wine, cinnamon, anise and cloves.
A great combination. Prosciutto-wrapped figs are salty and sweet and pair well with the Jarlsberg cheese and apple salad, topped with Walnut Dressing.