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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
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Cornmeal gives these waffles extra texture without weighing them down.
cooking.nytimes.com
This recipe appeared in The Times in an article by Craig Claiborne As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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This is the bread recipe that changed my life—well, at least temporarily, in a small way. Please visit elanaspantry.com for the Rosemary Parsley Topping...
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Cornbread, biscuits, vegetables, seasonings, and cream of chicken soup are mixed with the meat from a whole braised chicken in this easy casserole.
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Our family loves this meatloaf! It's covered with a tangy sweet and sour sauce made on the stove. It is very good!
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Rich and sweet sour cream and cottage cheese mixture with noodles topped with a crumbly graham cracker topping.
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Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses.