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Old-fashioned caramelized sugar oatmeal cookies like my Grandma in Abilene, Kansas used to make, updated with Dried Tart Cherries and crunchy walnuts. Yumm!
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"I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says Grace Parisi.
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I can't explain why, but these very good burritos sound even better in Spanish. If you prepare the fillings ahead of time and store them in the refrigerator, you can whip up one of these wraps in no time.
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One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.
cooking.nytimes.com
I’ve never been much of a muffin maker If I’m going to bake, I’d prefer to make a whole cake But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin
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Banana chocolate chip pancakes topped with whipped cream and strawberries turn the classic banana split sundae into a brunch-worthy dish.
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This beautifully-hued salad has an intriguing flavor combination of sweet, smoky, and salty with the crunch of dusky, curried almonds.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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My German grandmother often used fresh Italian prunes or pitted fresh cherries as an alternative to pineapple. Serve warm or at room temperature with whipped cream.
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Get The Ultimate Thanksgiving Mac and Cheese Recipe from Food Network