Make these amazing pulled beef sandwiches from the talented Elizabeth Poett ~ Ranch To Table series on Magnolia Network, for your next football get-together.

The Ranch Table

I love classic chiles rellenos—I make them a lot in the summer, when poblanos are in season—but the traditional method of dipping them in batter and frying just a couple at a time makes them hard to cook for a crowd. This casserole solves that problem. It has all the fresh flavors I love, but I can make it ahead of time and then put it in the oven just before my guests show up. It even makes a great brunch dish; just assemble it the day before and throw it in the fridge overnight so it’s…

Treat yourself and have steak on a weeknight. This recipe from Elizabeth Poett’s "The Ranch Table" cookbook is so quick, easy, and flavorful that you’ll want to make it any day of the week.

Elizabeth Poett shares two of her favorite recipes from her cookbook, The Ranch Table. For some delicious proof that a cookbook can be so much more than a litany of instructions with an index, look no further than Elizabeth Poett’s The Ranch Table (2023, HarperCollins). Treasured Rancho San Julian recipes that will be right at home in your own kitchen, Poett’s collection of favorite dishes shared during “a year of harvests, celebrations, and family dinners on a historic California ranch”…

There is a large Portuguese community in our area, and this is how I first learned about chicken piri piri. I had this classic dish at a barbecue and fell in l

This dish is an Italian American classic that’s full of flavor. I love to make this for my mother, who is from an Italian American family, because it reminds her of her childhood and going to family-owned Italian restaurants on the East Coast. It’s a take on eggplant Parmigiana that uses chicken instead of eggplant. Th

This very simple, four-ingredient vanilla ice cream recipe is smooth, creamy, and delicious. It will wow all your guests and goes well with just about everything! It’s easy to prepare the base ahead of time, and then just put it in your churner before serving. TIP: Be sure to follow the manufacturer’s instructions spec

Growing up, I did not like meatloaf at all. Looking back, I realize my dislike stemmed from the dominant flavor of ketchup in most meatloaf recipes. Years late