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Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Italian Monte Cristo Recipe from Food Network
cooking.nytimes.com
Some Jewish foods take a lifetime to love It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring
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The flavors of pumpkin spice work beautifully in these classic buttery, cinnamon sugar cookies.
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The perfect excuse to eat cake for breakfast.
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Get Summer Borscht Recipe from Food Network
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Get Grandma Tita's Chicken Fricassee Recipe from Food Network
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Similar to potato pancakes, this recipe mixes roasted spaghetti squash with eggs and caraway seeds, fries it into savory cakes, and tops them with sour cream.
cooking.nytimes.com
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast You could make the whole thing the night before serving it, and consume it at room temperature in the morning But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
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Our version of the popular Girl Scout Samoa Cookie made with a combination of shortbread, caramel, coconut, and chocolate.
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My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
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This is peak pumpkin spice, in the best way.