“I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad,” remarks Beth H. of Boulder, Colorado. “They absorb the spices and give the potato salad a tangy ‘New Orleans’ flavor.”
“Family and friends have always enjoyed my spiced red cabbage,” informs Catherine S. of St.…
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For from-scratch flavor, Marcia C. of Toledo, Ohio adds 1 teaspoon of vanilla extract and one…
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