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A tangy custard is baked in a short crust in this old fashioned dessert.
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Bits of apricot add a delightful tartness to chocolate chip cookies.
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This easy pudding cake is served warm, topped with a scoop of hard sauce.
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Baked, stuffed mushroom caps make a deliciously impressive appetizer for meals or as a party snack.
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Baked oatmeal, made with applesauce, cinnamon, and vanilla extract, is kid-approved, quick and easy, and perfect for on-the-go breakfasts.
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These rich, sweet and savory glazed carrots with lots of butter in a brown sugar and bourbon glaze make a perfect side dish for special occasion dinners.
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Chewy chocolate chip granola bars can be made at home to taste just like store-bought. They are perfect for playground snacks or a quick on-the-go breakfast.
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Easy to make Risotto using the microwave. A lot of stirring is not necessary when making risotto in the microwave, it does most of the work.
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This recipe is by Pete Wells and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic salad combo presented as an hors d’oeuvre.
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Get Smashed Peas and Ricotta Cheese Recipe from Food Network
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This cake has a nice buttery color, and a fairly firm texture.