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Slices of sugared fresh fruit - peaches, pears, plums, and cherries - are piled into a large casserole dish and covered with a sweet batter. Thirty minutes later, the cobbler emerges bubbling, fragrant, and golden brown.
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This fancy almond-flavored tea cake, also called a Battenberg Square, features a homemade marzipan.
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This Buffalo chicken macaroni and cheese with three kinds of cheese is rich and spicy, great served as a quick and easy weeknight dinner.
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Chocolate cookies are loaded down with chocolate chips and peanut butter candies for a chocolatey-peanutty combination that can't be beat.
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This is a good wholesome cake, especially for the fall.
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Potatoes, ham, and cauliflower are layered, and baked with a delicious Swiss and Cheddar cheese sauce.
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Peanut butter is the secret ingredient in these sweet potato and black bean roll-ups that everyone in the family will devour. Serve with sour cream and salsa!
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This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The three milks in this Mexican favorite soak into the sponge cake, making it creamy and delicious. It's frosted with whipped cream and decorated with Maraschino cherries.
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This warm and filling soup makes a wonderful lunch during cooler weather.
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.