This regional polenta dish from Lake Como is an ultimate crowd pleaser: simple polenta dumplings filled with gooey taleggio cheese. We took the classic up a notch by flavoring the polenta with garlic and rosemary, which makes it even more delicious. It’s so easy to whip up, and makes an excellent side dish for virtually any meal. If you can’t find taleggio, fresh mozzarella cheese or fontina should do the trick!

Baked cheese is always a crowd pleaser and this one is no exception. Think of Robiola and Italy’s answer to brie. We bet your guests can’t eat just one.

This regional polenta dish from Lake Como is an ultimate crowd pleaser: simple polenta dumplings filled with gooey taleggio cheese. We took the classic up a notch by flavoring the polenta with garlic and rosemary, which makes it even more delicious. It’s so easy to whip up, and makes an excellent side dish for virtually any meal. If you can’t find taleggio, fresh mozzarella cheese or fontina should do the trick!

Quiche Lorraine is a classic French dish that combines a rich, creamy egg filling with crisp bacon, and savory Gruyère cheese in a buttery, flaky pastry crust. It’s perfect for ... Read more

When Jamie Oliver gave frozen food the green light, the nation rejoiced! This one-pan banger saved us time on washing up, too, and contains 2 of your 5-a-day.

Jamie Oliver puts a vegetarian twist on classic chilli con carne, and packs Mexican flavours into a warming soup.

This Frittata puts a drool-worthy twist on the Mexican classic, huevos rancheros, and is sure to be a hit with everyone who tries it!

Between the crisp tofu and the citrusy sauce, this dish is a real crowd-pleaser.

This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe

Easy version of a classic! 1lb Wardynski Liver Sausage 1/2 package (4 oz) Cream Cheese 3 tbsp Brown Mustard 1 tbsp Mayonnaise Cut the cream cheese and liver sausage into cubes. Place all ingredients into a food processor and blend until smooth. Serve the pate with crackers. Peggy’s Shortcuts & Tips: You can add... Read more »

Learn how to make an easy butter chicken recipe at home. This creamy and flavorful dish is perfect for any night of the week!

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

So easy, this healthy Mango Salad dressing can be made in a matter of minutes, an absolute crowd pleaser with vegan ingredients, makes any salad kid-friendly

Make your own takeout-style Big Rig Pasta at home! This delicious copycat recipe of Oregano's crowd-pleaser is easy to follow and will have your family and friends asking for seconds. Try it today and enjoy the flavor of Oregano's Big Rig pasta!

Sun dried tomato paste is always a huge hit, quick to make and a big crowd pleaser! And it's so rich, piquant and full of big flavor. It's also vegan, gluten-free, and keeps well for days!The recipe yields about 8-10 servings (if you mean to serve it as a appetizer).

Not only is this dish a crowd pleaser, but it'super easy to make for a crowd as well. On the other hand, you can reduce the recipe easily for a small family. If you haven't tried it, keep in mind it has to marinate overnight, but after that, there's absolutely no work to be done except bake it and serve it. It's best over rice, any kind you prefer. Mashed potatoes just doesn't cut it with this dish. You just can't beat Ina Garten recipes...they're all winners! Ina Garten's Indonesian Ginger Chicken From Barefoot Contessa, Episode: Stephen's Birthday Ingredients: 1 cup honey 3/4 cup soy sauce 1/4 cup minced garlic (8 to 12 cloves) 1/2 cup peeled and grated fresh ginger root 2 (3 1/2 pound) chickens, quartered, with backs removed (I used legs and thighs) Method: Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator. Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown. Serves 4-6