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An almond and brown sugar streusel provides a center layer and topping for this luxurious coffee cake. A sweet orange glaze is the final touch.
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Maraschino cherries and chocolate chips are folded into this prize-winning 3-layer Black Forest cake sure to be a crowd-pleaser at a party.
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Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.
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This fresh rhubarb and strawberry dessert is like a cross between a fruit crisp and a coffee cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
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A cheesy chicken topping for this bed of nachos is spiked with the bold flavors of Pace®.
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This traditional recipe is from the area of Northern China. Wonton wrappers are stuffed with finely chopped vegetables and pork, then fried and served with a spicy dipping sauce.
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A hearty vegetarian breakfast or brunch casserole. I made it up in a pinch during a brunch party, and it was the only dish that was finished! I like to use a dense buttermilk bread for this recipe, and a thick blue cheese dressing.
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This is one of my very best food memories of Spain—the fabada cooked by my cousin-in-law, Rafa, a talented artist who generously gave me the recipe for...
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