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Get Danish-style rye bread at home from your bread machine using this recipe calling for rye flour and rye flakes.
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Breakfast is a welcome treat when it's overnight oats with almond butter, bananas, chocolate, and chia seeds.
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Using a prepared lemon curd makes baking tangy, fruity lemon bars so easy you can whip up a batch anytime. Coconut and almonds add extra richness and texture.
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Easy and cheesy Cheddar and Parmesan sauce with elbow macaroni baked to perfection.
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This rich chocolate fudge recipe is as easy to make as it is fattening!
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A long-time favorite in Sweden, and a treat all Swedish children learn to make as one of their first cooking projects, these no-bake chocolate morsels combine rolled oats with sugar, cocoa, butter or margarine, coffee and melted chocolate. Rolled in coconut flakes, they're ready to pop in your mouth.
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These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
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A massive upgrade to the Egg McMuffin.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ham and cheese sliders made with Hawaiian sweet rolls and a buttery poppy seed sauce are great for potlucks and quick and easy to prepare.
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GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!
cooking.nytimes.com
This colorful salad of red pomegranate seeds, Romaine lettuce and roasted sesame seeds, dressed with a fresh pomegranate juice and honey dressing, sets a festive tone for any holiday table Sadhna Sheli, a reader from Los Angeles, sent us this recipe which is popular with both adults and kids “Kids will like it because it has that sweet element to it,” said Ms