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Cuban Sandwich with Slow-Cooker Pulled Pork

Cuban Sandwich with Slow-Cooker Pulled Pork

Cumin-rubbed pork shoulder slow-cooked for six hours until tender, shredded and layered with ham, Swiss cheese, pickles, and mustard on pressed Cuban bread. A hearty, crispy-outside, melty-inside sandwich that brings the authentic flavors of a Cuban cafe right to your kitchen.

eggs benedict

Eggs Benedict Rx

A streamlined Eggs Benedict with poached eggs and deli ham on an English muffin. The perfect brunch cure-all, simplified for a relaxed morning.

Valerie's Cheesy Salami Pie

Valerie's Cheesy Salami Pie

Salami layered with mozzarella and Parmesan, bound with eggs, and baked in crescent roll dough until puffed and golden. A rich, meaty Italian pie rooted in family tradition that is perfect for brunch, lunch, or a hearty snack.

VHC 207

Slow Cooker Red Beans and Rice

A classic Louisiana red beans and rice simmered all day in the slow cooker with andouille sausage and Cajun spices. Effortless comfort food with deep, smoky flavor.

Cinnamon Raisin Bread Stuffing with Sausage

Cinnamon Raisin Bread Stuffing with Sausage

Toasted cinnamon raisin bread cubes combined with hot Italian sausage, fennel, celery, and onion, bound with broth and eggs and baked until golden. A sweet-savory stuffing that adds an unexpected, delicious twist to the Thanksgiving table.

Honey Mustard Glazed Ham

Honey Mustard Glazed Ham

A bone-in ham slow-roasted at 325 degrees until tender, then brushed with a glossy honey-mustard-brown sugar glaze and finished at 375 degrees until lacquered and golden. A grand, centerpiece-worthy roast that commands the table at any dinner fit for royalty.

Snap Pea, Orange and Radish Salad

Snap Pea, Orange and Radish Salad

Blanched snap peas tossed with crispy prosciutto, creamy goat cheese, orange supremes, radishes, fresh mint, and tarragon. A vibrant, renovated salad that layers bright citrus, salty crunch, and fresh herbs for a beautifully composed dish.

Mini Corn Dogs

Mini Corn Dogs

Hot dog halves are skewered on sticks, dipped in a cornmeal-buttermilk batter, and deep-fried at 375 degrees until golden and crispy on the outside, juicy on the inside. These bite-sized carnival classics are an irresistible, fun-to-eat treat that kids and adults alike will devour by the handful.

Warm Brussels Sprout Salad

Warm Brussels Sprout Salad

Shaved Brussels sprouts are sauteed with crispy pancetta pieces and deglazed with a splash of vinegar for a bright, savory finish. This warm, quick-cooking salad makes an elegant side dish that pairs beautifully with rich mains at a dinner party.

Muffuletta Bruschetta

Muffuletta Bruschetta

Toasted baguette slices are layered with a briny olive-red pepper-herb spread, mozzarella, provolone, mortadella, capicola, and salami, then finished with more olive spread and fresh basil. These bite-sized bruschetta capture all the bold, salty, meaty flavors of a classic New Orleans muffuletta sandwich in an easy-to-serve party appetizer.