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cooking.nytimes.com
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too
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Spend just 15 minutes in the morning prepping this slow cooker chili with sweet potatoes, tomatoes, and beans and return from work to a delicious hearty, vegetarian meal.
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Here's a casual, comforting dish that's great for friends or family. Picante sauce adds a zesty burst of flavor that makes this minestrone-style stew especially tasty.
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My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
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A wonderful holiday dessert filled with holiday flavors!
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An easy almond biscuit shortcake recipe with roasted fresh figs and whipped cream.
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Lightened-up vanilla cupcakes are filled with sugar-free pudding mix, topped with light whipped cream, and given a pretty red and blue star decoration made of fresh blueberries and strawberries for a patriotic dessert that's served cold.
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Get One-Eyed Monster Financier with Blood Orange and Chocolate Ganache Recipe from Food Network
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.