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These sliders are a touchdown!
cooking.nytimes.com
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
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An enormous step up from the usual fast-food breakfast sandwich, this fluffy biscuit is topped with eggs, cheese, country ham, and jam. If this isn't a good way to start off the day, what is?
www.allrecipes.com
More apples than cake! Topped with a rich caramel sauce.
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The 'apples' in this pie are Ritz crackers. They're arranged in the bottom of a pie shell, and topped with a lemony sweet syrup. The top crust is popped on and the pie baked until golden.
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Get the week rollin' with this no-brainer recipe using lump crab meat.
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Get Veal Baci Recipe from Food Network
cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
www.allrecipes.com
A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice.
Ingredients: butter, sugar, eggs, flour, lemon juice, lemon
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
cooking.nytimes.com
Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine It is simply an emulsification — egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master
www.allrecipes.com
Stuffing mix is transformed into a remarkable holiday delight with the addition of a pork sausage and apple mixture.