Quiche prepared in the Pleasanton, California kitchen of Jennie K. has an extra-special twist. “Before filling the shell, I lightly brush the inside with a honey mustard,” she says. “It makes each slice sweet and spicy—especially in a ham, Swiss cheese and spinach quiche.”
"For my baked beans, I use a can of pork and beans, brown sugar, ketchup and onions," writes…
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Says Peggy S. of Chicago, Illinois, “My four kids didn’t like beets until I started boiling them…
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