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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
cooking.nytimes.com
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
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Never turn your oven on again.
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Crumb crust, coffee ice cream middle, topped with toasted marshmallow -- like a cross between s'mores and mud pie!
cooking.nytimes.com
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic Either way, be sure to use the sharpest Cheddar available (white or orange work here)
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This is more than just a chocolate cake. Thin crepes are layered with cinnamon-spiked chocolate and caramely dulce de leche to produce a showstopping torte.
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Get Four-Layer Birthday Cake Recipe from Food Network
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A rich chocolate pound cake recipe flavored with espresso and dotted with chocolate chips.
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Get St. Patrick's Day Spinach Pancakes and Corned Beef Hash Recipe from Food Network