Corey Williams

5 days ago | allrecipes.com | Corey Williams

Natalie Titanov This rich lemon pie, made super creamy and decadent with sour cream, is so refreshing on a hot summer's day. Allrecipes member Marie Clare suggests garnishing with whipped cream. mwpierce Make this classic summer pie with just seven ingredients: sugar, quick-cooking tapioca, cinnamon, blueberries, lemon juice, butter, and a pre-made pie crust. Erin Siobhan Griffith "This recipe was handed down from my Grandma," says Allrecipes member Colleen Mitchell.

1 week ago | allrecipes.com | Corey Williams

Nobody will believe these melt-in-your-mouth cookies are made with just three ingredients. The secret, according to recipe creator Carol, is beating the mixture for 10 whole minutes. Magda These traditional German Christmas cookies (Kokosmakronen) are gluten-free and lactose-free, so you can feel comfortable serving them to holiday guests with certain dietary restrictions. "It has all of the warm brown sugar flavors of a chocolate chip cookie, but without all of the chips.

1 week ago | allrecipes.com | Corey Williams

From pimento cheese and benedictine spread to mint juleps and more, the Kentucky Derby has become synonymous with some iconic Southern foods. The most decadent dish associated with Derby Day, though, originated just down the street from Churchill Downs nearly 100 years ago: the Hot Brown (a.k.a. the Kentucky Hot Brown).   A “Hot Brown” is an open-faced sandwich that’s similar to a Welsh rarebit, but it has a bit more going on.

1 week ago | allrecipes.com | Corey Williams

I love pimento cheese. Like really, really love it. I’d eat it every day if I could and it’s what I’d request as my last meal. I’ve made some good batches, some not-so-good batches, and some truly amazing batches, if I do say so myself. Not to toot my own horn (toot, toot), but I've rarely served it to someone who didn't ask for the recipe. And now, I'm finally sharing it. Over the years, I’ve perfected my craft—and discovered a few secret ingredients that take pimento cheese to the next level.

1 week ago | yahoo.com | Corey Williams

I love pimento cheese. Like really, really love it. I’d eat it every day if I could and it’s what I’d request as my last meal. I’ve made some good batches, some not-so-good batches, and some truly amazing batches, if I do say so myself. Not to toot my own horn (toot, toot), but I've rarely served it to someone who didn't ask for the recipe. And now, I'm finally sharing it.