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An easy recipe with only 4 ingredients, including a lot of chopped pecans, makes a big batch of melt-in-your-mouth cookies.
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Put the carrot pulp from your juicer to good use in these lightly sweetened muffins made with oats, spelt flour, applesauce, and raisins.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Made with extra-virgin olive oil, this challah is especially rich and complex tasting A little bit of grated citrus zest, if you choose to use it, adds a welcome brightness to the soft, slightly sweet loaf, which is also flavored with orange juice (Don't use store-bought orange juice with preservatives; it can inhibit yeast growth
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Rolled oats provide additional texture in this whole wheat bread.
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Get Rigatoni and Cheese Recipe from Food Network
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Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
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Get Waffle Cones Recipe from Food Network
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Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
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This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use your slow cooker and this recipe for an easy way to make a traditional beef, mushroom, and barley soup.
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Hearty beef and barley stew with mushrooms and root vegetables. Perfect cold weather stew!