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Cool pasta salad with the Greek taste of Feta to finish it off.
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A heartwarming blend of sugar and spice. These cookies will make your whole house smell delicious.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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When I first started playing with this ice cream recipe several weeks ago, I was curious as to how much difference the type of chocolate used would impact the...
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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Assemble this easy mashed potato casserole ahead of time, with sour cream, parsley, and garlic, and quickly bake it when company comes over.
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This rich, creamy pie has a cooked filling that's like chocolate velvet. It's covered with meringue and baked until the tiny peaks of meringue are golden.
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
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This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
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Lemon extract provides the flavor point in this citrus loaf, gilded with a sweetened orange juice sauce.