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cooking.nytimes.com
Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska Since it bakes up high in a Bundt pan, the presentation is pretty spectacular You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.
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Get Creamy Tomato Soup Recipe from Food Network
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With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.
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A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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Perfect for potlucks and picnics, this chilled macaroni salad with petite peas has a tasty mayo and sour cream dressing and extra crunch from diced celery and red peppers.
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Get White-Bean Soup Shooters with Bacon Recipe from Food Network
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A sweet meringue layer is baked over a cracker and nut crust, then topped with blueberry filling and a layer of whipped cream for a dessert that's easy but elegant. There's a hint of salt in the crust that contrasts with the sweet fillings.
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This velvet-smooth make-ahead chocolate sauce is done in minutes and can be stored in the fridge for up to two weeks.
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Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired.
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Pumpkin cheesecake with ginger snap crust - an old classic recipe.
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Easy meringue style macaroons made with popcorn. This recipe uses a sugar substitute, but real sugar can be used instead.