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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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Cauliflower is the miracle vegetable.
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Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
cooking.nytimes.com
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015 It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.
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Very ripe bananas add a wonderful sweetness to this family favorite. Add whatever nuts you have on hand to personalize this breakfast treat.
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My mother, Faye Grant, has been making this apple cake for her Seders for years. It's the best apple cake you'll ever taste!!