Great Ideas

Miranda Lambert’s


The country star serves up one of her mom’s fave recipes from the new cookbook SOUTHERN LIVING No Taste Like Home


Makes 10 servings

2 lbs. lean ground beef

1 lb. ground pork sausage

18 saltine crackers, crushed

½ green bell pepper, diced

½ onion, finely chopped

2 large eggs, lightly beaten

1 tbsp. Worcestershire sauce

1 tsp. yellow mustard

½ cup firmly packed brown sugar, divided

½ cup ketchup

1. Preheat oven to 350º. Combine first 8 ingredients and ¼ cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11×7-in. baking dish, and shape into a 10×5-in. loaf.

2. Bake at 350º for 1 hour. Remove from oven and drain. Stir together ketchup and remaining ¼ cup brown sugar; pour over meat loaf. Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 160º. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.

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Laurey Masterton’s


The chef (and beekeeper) shares a cold-weather dish from her book The Fresh Honey Cookbook


Makes 8 to 10 servings

For brittle:

1 cup toasted slivered almonds

1 cup sugar

¼ cup honey

¼ cup light corn syrup

¼ tsp. salt

1 tbsp. butter

1 tsp. vanilla

1 tsp. baking soda

For soup:

2 butternut squash (about 4 lb.), halved length-wise and seeded

1 tbsp. sunflower oil

3 cups unsalted chicken or vegetable broth, divided

1/3 cup sage honey

½ cup half-and-half

1 tsp. salt

For brittle:

1. Combine almonds and next 4 ingredients in a microwaveable bowl. Microwave on high for 4 minutes, stirring after 2 minutes. Add butter; microwave 1 minute. Stir in vanilla and baking soda.

2. Pour mixture onto a parchment paper-lined baking sheet; cool 30 minutes. Break brittle into small pieces. Store airtight up to 3 days.

For soup:

1. Preheat oven to 350°. Place squash, cut side down, on a lightly greased baking sheet; brush with oil. Bake 30 to 40 minutes or until very tender. Cool on wire rack.

2. Scrape squash pulp into a blender. Puree squash with 1½ cups chicken stock and honey. Warm mixture with half-and-half and remaining broth in a large saucepan over low heat until heated through. Do not boil. Add salt to taste. Garnish with toasted almond brittle.

Adapted from The Fresh Honey Cookbook

Michael Anthony’s


The New York City chef shares an ‘irresistible’ dish from his restaurant featured in The Gramercy Tavern Cookbook


Makes 4 dozen

2¼ cups all-purpose flour

3¾ tsp. baking powder

1 tsp. salt

1/8 tsp. ground red pepper

½ cup diced slab bacon (about 3 oz.)

3 tbsp. unsalted butter, cubed and chilled

¾ cup shredded sharp Cheddar cheese (about 3 oz.)

1½ cups heavy cream

2 tbsp. unsalted butter, melted

1. Combine flour and next 3 ingredients; cover and freeze 8 hours.

2. Preheat oven to 425°. Cook bacon over medium-low heat about 6 minutes or until bacon is brown but not crisp; drain on paper towels. Cool completely.

3. Toss cubed butter with flour mixture in a large bowl; mix with hands, flattening butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Add cream; stir until just combined. Scoop dough evenly into 1 tbsp. mounds; arrange 1 in. apart on baking sheets.

4. Bake 8 to 10 minutes or until golden and cooked through. Transfer biscuits to a wire rack; brush with melted butter. Serve hot or at room temperature.

Jessica Mogardo’s


The Philadelphia pastry chef and former champ on Food Network’s Sweet Genius shares a treat


Makes 1 (9-in.) cake

1½ cups all-purpose flour

1 cup sugar

1½ tsp. each baking powder and baking soda

1 tsp. each ground cinnamon and salt

1 cup olive oil

¾ cup milk

¼ cup each orange liqueur and freshly squeezed orange juice

2 extra-large eggs

1 unpeeled baking apple (such as McIntosh, Jonathan or Rome), cored and grated

Powdered sugar for garnish

1. Preheat oven to 350°. Sift together flour and next 5 ingredients; set aside.

2. Whisk together olive oil and next 4 ingredients. Stir in grated apple and reserved flour mixture until blended. Pour mixture into a well-greased 9-in. round cake pan. Bake for 40 minutes or until a wooden pick inserted into the center comes out clean. Cool in pan on wire rack for 20 minutes; remove from pan, and cool completely on wire rack. Top with powdered sugar.

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