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Make these whole wheat, banana, flax seed muffins using just a single bowl for a quick and easy breakfast treat the whole family will enjoy.
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Get Breast of Chicken with Rosemary and Polenta with Porcini Mushrooms Recipe from Food Network
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A simple coffee cake studded with blueberries and topped with a crunchy pecan streusel.
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There 's plenty of fiber in this healthy bread machine loaf, thanks to a generous quantity of ground flax seeds.
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These kid-pleasing muffins made with whole wheat and quinoa flour are bursting with fresh banana and strawberry flavor and ready in 1 hour.
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Finally, vegan waffles that everybody enjoys! Made with oats, soy milk, and agave nectar, these waffles are a delight in the morning.
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This 5-ingredient piadina is a flatbread traditionally stuffed with cured meat and soft cheese in the Emilia-Romagna region of Italy.
Ingredients: flour, salt, water, lard
cooking.nytimes.com
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch (Bonus: you'll have several tablespoons of lemon curd left over
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
cooking.nytimes.com
Black grapes, such as Concords, come into season in the fall The combination of grapes, sweet spices and blue cheese is an unusual one, yet utterly delicious -- especially for the kind of person who loves ending a meal on a sweet and cheesy note I serve this for brunch, or before dinner with drinks
cooking.nytimes.com
You can use any fruit (or combination) to make this biscuit-topped cobbler Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.