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Kabocha squash with its striped, jade green rind is seeded and steamed before blending with tofu, sugar, cinnamon, vanilla, and soy milk in this vegan version of pumpkin pie.
cooking.nytimes.com
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007 In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows
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Pepperoni, mozzarella cheese, and pizza sauce help make this baked dish with chicken and pasta something to help with pizza cravings when pizza is not on order.
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An Italian favorite gets a Mexican makeover. Wonton wrappers are stuffed with chorizo sausage, cilantro, garlic, cumin, ricotta, and Mexican cheese. Serve with marinara sauce (add chopped cilantro to the marinara for a bit of Mexican flavor).
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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This cheese-enhanced squash casserole is quick and easy to prepare and will please all the members of your family.
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If you have to feed a crowd, and they happen to love cheesecake, then this is the recipe for you. It bakes up in a large 9x13-inch pan and is easy to make. Cherry pie filling may be substituted for blueberry, or use both!
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Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
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This easy twist uses classic cordon bleu ingredients in unexpected ways. Chicken, ham, and Swiss cheese are baked into a gooey, savory casserole sure to hit the spot.
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Pork sausage, cream cheese, and sauerkraut meatballs coated in buttery cracker crumbs then baked until golden brown. Great as a side dish or as a passed appetizer for parties.