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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
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Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.
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You must find some time to make these cookies because are simply delicious; one of my best friend's favorites. They are classic sugar cookies with the blended flavors of vanilla, anise and rum.
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The spiral shape of the fusilli scoops up plenty of creamy sauce. This pasta would also make a nice side dish with roasted meat or chicken, in which case it would serve six.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!
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A delicious baked potato that has a wonderful aroma while cooking.
Ingredients: baking potato, onion, butter, sherry
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This basic recipe for steamed lobster tails is the best way to ensure perfect lobster every time.
Ingredients: salt, lobster tails, butter
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This recipe for a buttery, delicious, mushroom side dish couldn't be any simpler. It goes well with fish fillets, baked chicken, steak, and just about any other main dish.
Ingredients: butter, button mushrooms, salt
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.