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cooking.nytimes.com
This savory kugel, a Jewish baked noodle pudding, comes from a 1950 spiral-bound cookbook that was compiled by the women of a synagogue in suburban Larchmont, N.Y They called it Exciting Baked Noodles, and it included what were then considered secret ingredients: Worcestershire and Tabasco sauce To update it, use high-quality pappardelle egg noodles, which add richness
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Try this ice cream sundae recipe from Gramercy Tavern chef Nancy Olson for an unforgettable dessert.
www.allrecipes.com
An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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Try this popular blended Chilean cocktail made with pisco and lime juice and topped with aromatic bitters.
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Get Black Bean Burgers Recipe from Food Network
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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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These tasty treats are great on their own or topped with fruit, cream or ice-cream.
Ingredients: flour, nutmeg, butter, sugar, egg yolk
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Sautéed kale ribbons are added to this easy vegetarian Italian soup simmered with nutty Parmesan cheese and beaten eggs.
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Start with a fluffy white angel food cake and decorate it with shaved coconut, edible Easter grass candy, and mini candy bird eggs for a pretty Easter dessert.