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These crab stuffed mushrooms have a little chili powder in them, and are cooked in sherry.
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Thin chicken cutlets and sage leaves are wrapped in prosciutto and pan-fried for this quick and easy main dish.
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Peaches are nestled into a nicely spiced batter and baked into a bubbling peach cobbler that is perfect to serve on summer evenings.
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These sugar cookies are bursting with lemon flavor, with lemon essence in the cookie dough and coated on the outside before baking.
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A rich pasta dish full of shrimp and parmesan cheese.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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These bite-sized anise and walnut cookies are delicious with coffee or tea.
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This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
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Asparagus and diced ham dress up this springtime fettuccine Alfredo.
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This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
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Swiss cheese and imitation crabmeat flavor the filling in a rich-tasting but surprisingly budget-friendly quiche.