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These filled pancakes are served during Russia's Pancake Week (Maslenitsa) celebration before Lent begins. Traditionally they're filled with caviar, jam, sour cream, or mushroom filling.
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Adorable little meringue Santa hat cookies are colored red with white pom-poms and trim. They're gluten-free so everybody can enjoy them.
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This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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These easy buttermilk waffles are crisp on the outside, tender in the middle, and are a crowd-pleasing weekend breakfast.
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This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon
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This monkey bread recipe adds bananas to the classic treat using buttermilk biscuit dough.
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This delicious raspberry dessert is a mix between tiramisu and trifle with raspberries, mascarpone, and ladyfingers you can make in advance.
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The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in the bottom of a pastry shell. Baked until it 's set.
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Made with fresh Bing cherries, lemon juice, and a hint of almond, this classic cherry pie recipe is a nice variation on the sour cherry pie.