This basic cornbread recipe will give you a good start in the morning. Buttermilk grants a little sweetness to go along with the corn.
You can spear frogs, catch 'em on a hook like fish, or just grab 'em. Once you've got yours, enjoy the traditional delicacy with this simple frog legs recipe.
Also known as dried beef, this food product was long a staple of military cooking. Adapted from the 1910 Manual for Army Cooks.
A very quick way to liven up frozen peas. Adapted from the 1910 Manual for Army Cooks.
Here's a man's muffin. None of those super-sweet, fruity muffins that are basically cake for breakfast for us!
This hearty side fills a man's natural need for cheese and bacon, with some veggies thrown in for health's sake.
This creamy clam chowder recipe takes a can of clam chowder and gives it a little push toward greatness with bacon, cheese and corn.
No shortcuts here. This classic steak side dish gets the full treatment with cream and nutmeg.
Creamy, cheesy root vegetables, hot out of the oven. Make this part of a winter feast.
These easy biscuits come out of the open piping hot and ready for jam, butter or (our favorite) gravy, in just 15 minutes.
Easy biscuits packed with flavor from ham and Swiss cheese.
Easy breadsticks you can serve with your best man-tested pasta or pizza.
A sunny start to a busy day--filling, warm, delicious biscuits.
You can have these simple biscuits ready before your coffee gets cold.
Get a slight kick in the morning--not literally. It's just the spice from these tasty biscuits.
An easy vegetable side dish that delivers major flavor. Never have bland asparagus again.
A simple recipe for this classic Italian side dish. Italian guys eat in alongside meats and veggies just like we do with potatoes.
Say goodbye to boring cornbread! Inside this corny loaf lay little green specks of magic, in the form of minced jalapenos. Your taste buds will thank you.
No frills here, just a basic cornbread. Make this as is or add your own twist like jalapenos, sausage, or whatever else you come up with.
If cornbread is Southern, this really ups the ante. Mexican flavors like cumin and onion turn your cornbread into a trip across the border.