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Very easy recipe to make, and a wonderful twist to an ordinary perogy. These cheese filled perogies taste great just boiled or fried with a little butter. Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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This is a lovely spiced tea loaf for the bread machine with a reasonably short rise time for a yeast bread.
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An apricot meringue pie recipe that riffs on lemon meringue pie, with a tangy apricot filling, an almond crust, and a fluffy toasted-meringue topping.
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Use butternut squash, acorn squash, pumpkin, delicata squash, or other winter squash to make these soft golden dinner rolls.
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Raw tomatillos, avocado, cilantro, and jalapenos are quickly blended together in a refreshing summer salsa! This is the ultimate fresh, green salsa. The addition of avocado gives it a wonderful creaminess!
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Whole wheat pita bread. In Egypt, we use it with everything. It's always on the table and is baked fresh every day in millions of bakeries all over the country...
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Raspberry yogurt gives this bread machine bread recipe added flavor and moisture that everyone in the family will love.
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Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them--and here he shows you how.
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Very refreshing and different! Tea is mixed with apple cider, apricot nectar and lemonade, then served chilled over ice.
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This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
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Large shrimp sauteed with asparagus, flavored with ginger, soy sauce and sherry.