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This baked pasta dish uses whole wheat penne, ground turkey, and low-fat cheeses.
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Cream of mushroom soup, Cheddar cheese, and breakfast sausage are the cornerstone of this hearty breakfast casserole.
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Cream cheese imparts true richness to this appealing bread machine loaf. Although it is terrific as is, it also invites whatever additions tickle your fancy: chopped fruit, little chunks of chocolate, sweet nuts or whatever you prefer.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!
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Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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This no-knead sourdough bread is better than bakery bread and only requires 5 simple ingredients to create a crunchy crust and airy center.
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This wonderfully flavorful banana bread is a real crowd pleaser! It's sweetened with molasses instead of sugar. What a nice variation!
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These whole wheat and amaranth English muffins get a tangy boost from a sourdough starter. Impress your brunch guests with a fresh batch.
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