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cooking.nytimes.com
This mashup of Julia Child recipes, combining elements of her quiche Lorraine and quiche au fromage, then pouring them into a lard-and-butter based pie crust, results in a serious breakfast feast You could make the whole thing the night before serving it, and consume it at room temperature in the morning But just making the dough for the crust in advance will save loads of time -- and the pleasure of the bubbling hot dish on a breakfast table is impossible to deny.
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Our version of the popular Girl Scout Samoa Cookie made with a combination of shortbread, caramel, coconut, and chocolate.
cooking.nytimes.com
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy The two together is a sort of perfection.
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Get Carrot Fries with Lemon-Mint Dip Recipe from Food Network
cooking.nytimes.com
Here’s a take on the perfect summer birthday cake: a buttery, vanilla-scented spongecake doused with ripe strawberries and fresh whipped cream, gilded with a spicy-tart syrup to cut the sweetness After the cake cools, you’ll cut it into two layers and put them back together with the sliced strawberries, which have been resting in some sugar and lemon zest, your whipped cream and the lemon-pepper syrup Then top the whole thing with more whipped cream and serve it up
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Get Chocolate Buttercream Cake Recipe from Food Network
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Get Upside-Down Bananas Foster Cake Recipe from Food Network
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Get I Can't Believe It's Not Potato Salad! Recipe from Food Network
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Get Elvis-Inspired Peanut Butter "Brunch" Parfait Recipe from Food Network
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Get Mini Chocolate-Cherry Bundt Cakes Recipe from Food Network
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A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.