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This carrot harissa hummus recipe is easy to make. It's made with carrots and harissa for a spicy, smoky twist on the classic hummus favorite.
cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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Bake up a dozen tasty meat- and veggie- filled pastries with this wonderful recipe. The pastry has lard which makes it flaky and easy to handle. And the filling is the perfect balance of meat and vegetables. Bake them in pie shells or on cookie sheets. Either way, they 're fantastic.
www.simplyrecipes.com
Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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A classic French ham and cheese savory quick bread recipe.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Get Nut Clusters Recipe from Food Network
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The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired.
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Get Magnolia's Vanilla Cupcake Recipe from Food Network