NOTE: Use vanilla soymilk for a slightly sweeter cornbread. This cornbread is best eaten the day it’s made, but it’s also good toasted and spread with jam.
La receta fue exclusivamente creada para Farberware® Cookware por la creadora de receta y la bloguera Ericka Sanchez, de Nibbles & Feasts. For the English version of this recipe, click here.
Make your entire dinner in one pot—you don’t even need to drain the pasta! In fact, by cooking the pasta in the pot with the sausage and tomatoes, the pasta absorbs even more flavor. more
How could a dinner you put together this quickly be this good? Credit the grill pan, which lets you cook chicken to moist, juicy perfection! Then pair that perfectly cooked chicken with a salty pretzel bun and sweet-tart mango salsa, and you have an irresistible balance of flavors and textures—on the table in under 20 minutes. more
Refrigerated prepared dough makes short work of this crisp-crusted, healthy pizza. Get fresh dough from your local pizza parlor, or find it in a 15-ounce bag at the grocery store. more
This recipe was created exclusively for Farberware® Cookware by Ericka Sanchez, recipe developer and food blogger at Nibbles & Feasts. Receta en Español aquí.
This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor. more
The caramelized sugars in the cola make an irresistible sweet glaze for your holiday ham. Be sure to get a ham big enough for leftovers—it is nearly as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory just out of the oven. more
When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked). more
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